Bisi bele Bath | Bisibelebath Recipe - Rice and lentils cooked along with spices (in pressure cooker)

Today's recipe is Bisi bele Bath / Bisibelebath (pressure cooker version). It is the rice cooked with lentils and vegetables with some aromatic spices. Being a South Indian, I love Bisi bele bath a lot. I have had them in restaurants and functions but have never tried making at home. I wanted to try at home and was googling for the recipe, most of them had a lengthy process, but I wanted a simple and easy to make version, mostly as a one pot meal. Then I came across this recipe at Sangee's space. I tried this and absolutely loved it. If you are looking for easy to make, simple version of  bisi bele bath recipe, here it is. 

Recipe Source: Spicy Treats

What are the ingredients needed?

To roast & Grind

Methi seeds, 1 teaspoon

Cumin seeds, 1 teaspoon

Peppercorn, 7-8 nos

Coriander seeds, 1 tablespoon

Red chillies, 3-4 nos

Cinnamon stick, 1 small piece

Cloves, 3- 4 nos

Cardamom, 3 nos 

Poppy seeds/kasa kasa, 1 teaspoon

Grated coconut, 2 tablespoon

To temper

Oil, 2 teaspoons

Ghee, 2 teaspoons

Mustard seeds, 1/2 teaspoon

Cumin seeds, 1/2 teaspoon

Red chillies, 2 nos.

Curry leaves, 2 sprigs

Asafoetida,a pinch

Other ingredients

Rice, 1 1/2 cup

Toor dhal, 3/4 cup

Mixed Vegetables, 3 cups (3 carrots, 2 potatoes, 12-15 beans) 

Capsicum/Bell pepper, 1/2

Pearl onions, 8-10 nos.

Tomatoes, 1 no.

Tamarind, a lemon ball size

Chilli powder, 1 teaspoon

Coriander powder, 1 teaspoon

Turmeric Powder,1/4 teaspoon

Sambhar powder, 1 teaspoon

Salt to taste

How to make Bisi bele bath?

1. Soak rice and toor dhal separately for at least 30 minutes.
2. Then take all the ingredients listed under ' to roast & grind' and roast them and let them cool and grind them to powder.
3. Soak the tamarind and extract the juice. Keep it aside.
4. Pressure cook the dhal till its half done and set them aside.
5. In a pressure cooker, heat oil+ghee, add mustard seeds, cumin seeds and when they crack, add red chillies, curry leaves and asafoetida and fry them for a minute.
6. Then add onions and fry till they turn lightly golden brown. Then add bell pepper,tomatoes and fry for a minute, then add sambar powder, chilli powder, coriander powder, turmeric powder and mix well and saute for a minute. 
7. To this add the vegetables mix well and cook for 2-3 minutes.
8. Then add around 8 cups of water and bring it to boil.
9. To this add the half cooked dhal, rice and mix well,  then add the tamarind extract and mix well. Then add the ground masala, required salt and mix well and close the lid and pressure cook it for 1-2 whistles.
10. Then wait till the pressure releases and then stir well and serve it warm.

It serves 4 persons.

Notes:

• You can add any vegetables of your choice. I have added carrots, beans and potatoes.
• Since the vegetables are being pressure cooked, I cut them in big chunks.
• The amount of water added depends on the quality of your rice and dhal and also the consistency of rice you require. If you like the rice to be less mushy, reduce the water. So adjust it accordingly.