Tuesday, August 31, 2010

Powerpacked One-Pot Dish

Bisibelebath, a word too familiar with true Bangaloreans :) A wholesome one pot dish packed with protein (toor dal), nutrients (veggies) and carbohydrate (rice) + mighty comforting! Eaten hot with crisp tangy boondi* and raita or pachhadi*. I turned to this simple yet filling combo for dinner when we had friends over the other day. Teamed with crisp masala vades*, cucumber pachhadi, some cooling yogurt rice and (very) sweet semiya payasam*, it made for a satisfying menu, or so our guests implied :)

I'm posting the recipes for bisibelebath and cucumber pachhadi -

Bisibelebath -
  • 1 cup rice (washed and drained)
  • 1/2 cup toor dal (washed and drained)
  • 2 cups mixed veggies - cubed - I had carrot, potato, green beans, peas and avarekalu (hyacinth beans)
  • 2-3 tbspns bisibelebath powder (store bought or made from scratch) - I used MTR ready powder
  • 1 tspn tamarind paste
  • 1/2 tspn jaggery - crushed (molasses)
  • salt to taste
For tempering -
  • 1 tbspn ghee (clarified butter) or oil
  • 1/4 tspn mustard seeds
  • a pinch of hing (asafotieda)
  • a handful of curry leaves
  • a handful of peanuts
  • a pinch of turmeric
Method -

You could quite easily follow the recipe on the MTR packet. Nevertheless -
  • Cook rice and dal together. (I used a pressure cooker)
  • Cook veggies separately (I cooked them in the microwave)
  • Combine cooked rice+dal and veggies in a big sauce pot. Add enough water to bring to a semi solid consistency, like that of a thick porridge.
  • Add all other ingredients, one by one and mix well. Bring to a light simmer.
  • Heat ghee/oil in a small pan and all ingredients for tempering.
  • Pour over the simmering bisibelebath and mix well.
  • Serve hot with a dollop of ghee, boondi or potato chips and pachhadi.
Note: This dish tends to solidify and turn lumpy when left to cool. Before serving, add a wee bit of warm water and reheat, making sure the consistency is that of a thick porridge.

Cucumber Pachhadi -
  • 2 medium cucumbers - finely chopped or grated
  • 2-3 cups yogurt or buttermilk
  • salt to taste
grind to a paste-
  • 1/4 cup grated coconut
  • 1/4 tspn jeera (whole cumin)
  • 2-3 green chillies
  • 2 tbspns fresh coriander - chopped
tempering -
  • 1 tspn oil
  • 1-2 dry red chillies, roughly broken into chunks
  • 1/4 tspn mustard seeds
  • a pinch of hing (asafotieda)
  • a few curry leaves
Method -
  • Tip in finely chopped cucumber into a large bowl.
  • Combine coconut paste and yogurt and add to chopped cucumber.
  • Add salt to taste and mix well. Adjust consistency by adding some water if the yogurt is thick. The consistency of pachhadi should be fairly loose.
  • Heat oil in a small pan and add all ingredients for tempering.
  • Pour tempering over the pachhadi and mix well.
Bisibelebath or BBB as some people fondly call it, is a signature dish from Karnataka. Try it and you're sure to enjoy its homely, wholesome taste :)

*boondi = a crisp tangy Indian savoury made from chickpea flour
*pachhadi = a yogurt based runny salad of sorts
*masala vades = crisp spicy lentil fritters (recipe here)
*semiya payasam = a sweet porridge made from milk, sugar and vermicelli


Hari Chandana said...

Yummy recipe.. thanks for sharing !!

DEESHA said...

BBB is my fave


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