Bisibellabath is a karnataka famous food which is prepared using rice, toor dal and spicy masala. Generally this rice is prepared using lots of veggies and to make it more nutritious and diet friendly, I have used brown rice instead of regular rice. And also, included protein rich ingredients like sprouts, double beans, cow pea and dried peas. In this recipe, I have used only 2 varieties of veggies but more healthy veggies can also be added. Though the traditional bisibellabath is served with boondi, papad and pickle, this delicious and flavorful rice goes well with any vegetable dry curry during dieting days.
3/4 Cup Brown Rice
1/2 Cup Toor dal
1 Big Onion, Finely chopped
1 Tomato, Finely chopped
10 - 15 Beans, chopped
2 Carrots, finely chopped
2 green chillies, sliced
2 Tbsp Double beans
2 Tbsp Cow pea / Lobia / Karamani dried
2 Tbsp Green peas, dried ( Fresh ones can also be used )
3 Tbsp Mixed Sprouts
2 Tbsp Bisibellabath ( I have used Eastern masala )
1/4 Tsp Turmeric powder
Salt to taste
Small piece of Tamarind
5 Cups of Water
2 Springs Curry leaves
1 Tbsp Olive oil
1 Tsp Mustard seeds
1 Tsp Jeera / cumin seeds
A pinch of hing powder
2 Dry red chillies
Coriander leaves for garnishing
In a casserole, wash and soak lobia along with green peas and double beans for 4 hours in a hot water.
( Instead overnight soaking can also be done ).
Wash and soak brown rice for 2 hours in a water.
Soak tamarind in a little amount of water before starting a cooking process.
Soak toor dal in a water before starting the cooking process.
Heat oil in a pressure cooker and add mustard seeds.
Once it starts spluttering, add jeera seeds followed by hing and dry red chillies.
Add chopped onions followed by green chillies and curry leaves.
Saute for a minute and add chopped tomato.
Saute it the tomato turns soft and add carrot followed by beans, sprouts and soaked double beans, peas and lobia.
Mix well and add the masala powders ( Bisibellabath, Turmeric and Salt ).
Now squeeze the tamarind, extract the juice and add it to the veggies.
Add the measured amount of water and let it boil.
Drain the water from toor dal and brown rice and add it to the boiling water.
Close it with the lid and cook it for 2 whistles.
Simmer the flame and cook it for another 10 minutes.
Switch off the flame and wait till the pressure gets released.
Once done, open the pressure cook and garnish with coriander leaves.
Mix well and serve hot.
Serving Options :
Serve hot with vegetable curry.