This classic breakfast dish originates from the South Indian state of Karnataka. Bisibelebath or Bisi Bele Huli Anna literally means ‘Hot Lentil Rice’. Like every other Kannadiga, I grew up eating this dish. In restaurants, it is served with a dollop of ghee and topped with fried boondi (fried spicy snack made with chickpea flour). This traditional dish can be quite elaborate to make in terms of the number of ingredients and spices used and also the cooking method. Usually lentils, rice and vegetables are cooked separately and then mixed together with a special spice blend. But now that the spice blend can be easily found in markets, the recipe is actually really simple.
This is a one pot recipe made with multigrains instead of rice and cooked together in a pressure cooker/ first generation cooker (A must have in every Indian kitchen). It has a complex flavor. Heat from the spices, tang from the tamarind and a slight hint of sweetness from the jaggery. This one pot meal is surely super comforting. It can also be eaten for lunch or dinner.
Do not have a pressure cooker? You can still cook this delicious dish in a large pot by following this easy recipe.
Hope you enjoy.
Happy Cooking ! 🙂
Total : 45 Mins
Prep : 15 Mins
Cooking : 30 Mins
- Ghee – 1 Tsp
- Mustard seeds – ½ Tsp
- Curry leaves – 10
- Chopped onion – ½ Cup
- Chopped carrot – ½ Cup
- Chopped Kohlrabi – ½ Cup
- Peas – ½ Cup
- Broken Wheat – 2 Tbsp
- Pearl Millet – 2 Tbsp
- Foxtail Millet – 2 Tbsp
- Washed toor dal – 2 Tbsp
- Water – 500 ml + more(if required)
- MTR Bisibelebath Masala Powder – 4 Tsp
- Jaggery – 1 Tbsp
- Salt to taste
- Tamarind water – 75 ml (Soak 1 Tbsp of dried tamarind in 75 ml water for 30 minutes. Squeeze pulp and filter the liquid)
METHOD (PRESSURE COOKER):
- In a pressure cooker, heat ghee. Once hot, add mustard seeds. Just when they begin to crackle, add curry leaves and chopped onion. Saute until the onion turns translucent.
- Add chopped vegetables and stir for 2 minutes. Add the grains and dal. Stir for another 2 – 3 minutes.
- Add water, bisibelebath masala powder, jaggery, tamarind water and salt. Stir well and bring it to a simmer.
- Cover the lid, cook for 3 whistles and turn off the heat. Once the pressure is released, open the lid, give it a final stir and serve hot with a dollop of ghee.
ALTERNATIVE METHOD (WITHOUT A PRESSURE COOKER):
- If you don’t have an Indian Style or first generation pressure cooker, you can always use a large pot to cook this dish.
- The method remains the same, only difference being the cooking time.
- Follow steps 1 – 3 from the pressure cooker method. Simmer on a medium low heat with the lid on for 35 – 40 minutes, while stirring occasionally to prevent the grains from sticking to the bottom of the pot. If the mixture seems a little thick, add more water to adjust the consistency.
- Once the dal and pearl millet become really soft, take it off the heat and serve.