Authentic Kannadiga Bisi Bele Bhath with Crisp Ghee Fried Cashews
A comforting, aromatic one-pot meal from Karnataka combining rice, lentils, vegetables, and a freshly roasted spice blend. Topped with golden cashews fried in pure ghee, it offers a deeply satisfying and flavorful experience.
55min
Total Time
4
Servings
Kannadiga
Cuisine
Recipe
1
Pressure cook the washed rice and toor dal together with 3.5 cups of water and turmeric powder for 4 to 5 whistles until completely soft and mushy.
2
Extract tamarind juice from the soaked pulp and set aside.
3
Heat 1 tablespoon of ghee in a large heavy-bottomed pot or pressure cooker pan.
4
Add mustard seeds, cumin seeds, and let them splutter, then add curry leaves, asafoetida, and dry red chillies.
5
Add sliced onions and sauté until translucent, followed by chopped tomatoes and mixed vegetables.
6
Cook the vegetables for 4 to 5 minutes until they soften slightly.
7
Pour in the tamarind extract, 1 cup of water, and bring the mixture to a rolling boil.
8
Stir in the Bisi Bele Bhath powder, jaggery, and salt, letting it simmer until the raw aroma of tamarind disappears.
9
Add the cooked rice and dal mixture into the boiling vegetable broth, mixing thoroughly to avoid any lumps.
10
Simmer on low heat for 8 to 10 minutes, adjusting the consistency with a little hot water if it gets too thick.
11
In a separate small pan, heat the remaining ghee and fry the cashew nuts and peanuts until golden brown.
12
Pour the ghee-fried nuts and remaining hot ghee over the simmering Bisi Bele Bhath.
13
Turn off the heat, cover, and let it rest for 10 minutes before serving hot.
Ingredients
1 cup Sona Masuri rice, washed and drained
1/2 cup toor dal (split yellow pigeon peas), rinsed
1 cup mixed vegetables (carrots, peas, beans, potatoes), diced
1 small onion, finely sliced
1 medium tomato, chopped
1 small lemon-sized ball of tamarind, soaked in warm water and extracted
3 tablespoons Bisi Bele Bhath powder
1/2 teaspoon turmeric powder
2 tablespoons jaggery, grated
3 tablespoons pure ghee
1 teaspoon mustard seeds
1 sprig fresh curry leaves
10-12 raw cashew nuts
2 tablespoons raw peanuts
2 dry red chillies
A pinch of asafoetida (hing)
Salt to taste
4.5 cups water
*This AI-generated recipe may contain inaccuracies.