Bisi Bele Bhaat with Rentio Toor Dal

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This traditional delicacy of Karnataka is a flavoursome twist of spice and rice. This satiating recipe can be quite irresistible when served hot with a spoon full of ghee, fried papad, and cold raita. If you are a proto-maniac(Protien+Maniac) you can improvise by adding legumes like field beans, peas, kidney beans, or others of your choice. 


For The Bhat Masala 

1 tbsp coconut oil or any other oil of choice

1 tbsp split Bengal gram (chana dal) 

1 tbsp split black lentils (urad dal)

12 mm ( 1/2”) piece cinnamon (dalchini) (optional)

1/4 cup grated dry coconut

5 whole dry Kashmiri red chilli flakes

2 tbsp coriander seeds (dhania ke beej)

Ingredients For Rice

1/2 cup Toor dal (arhar dal), soaked for an hour, and drained.

2 tsp coconut oil or any other refined oil

1/2 tsp turmeric powder (haldi)

salt to taste

1 cup raw rice (chawal)

1/4 cup finely chopped french beans 

1/4 cup finely chopped carrots (Gajar)

1/2 cup finely chopped potatoes (fansi) 

1/2 cup finely chopped Capsicum (Shimla mirch)

1/4 cup shallots (spring onions)

1 Drumsticks (saragavo) cut in small pieces 

 5 to 7 Curry leaves (Kadi-patta)

2 tbsp tamrind pulp (imli) 

1 tbsp Ghee for serving


For the masala

  1. Heat oil in a pan, add all ingredients and sauté for 4 to 5 minutes or till they turn golden brown in colour, while stirring continuously on a slow flame.
  2. When cool, grind it to a fine powder in a mixer. Keep it aside.

For the Rice

  1. Wash your Rice and soak for about 2 hours. Drain and keep it aside.
  2. Combine the Toor dal with Oil, Turmeric powder, Salt, and 6 cups of water in a deep pan and mix well. Cover it and cook on a medium flame for 10 to 12 minutes.
  3. Add the Rice with French beans, Carrots, Potatoes, Capsicum, Shallots, and Drumsticks. Mix it well, cover it and cook on a medium flame for 10 to 12 minutes or till the rice and dal are soft and slightly over cooked. 
  4. Add the prepared masala with curry leaves and tamarind pulp, mix gently and cover with a lid. Cook on a slow flame for another 5 minutes. Add the ghee and serve hot.

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