Bisi Bele Bhaat
by Tarla Dalal
Added to 168 cookbooks
This recipe has been viewed 148538 times
This traditional spicy rice dish from karnataka is quite addictive – served piping hot topped with lots of ghee and accompanied by fried papads and a cool raita, it is almost impossible to say no to! improvise by adding field beans, peas, kidney beans or other legumes along with the vegetables, for an extra-strong protein boost! victims of this lightning-fast age need not miss out on this delicacy; you can make it using readymade bisi bele bhaat masala instead of grinding the spices.
For the masala- Heat the oil in a pan, add all the ingredients and sauté on a slow flame for 4 to 5 minutes or till they turn golden brown in colour, while stirring continuously.
- When cool, blend in a mixer to a fine powder. Keep aside.
How to proceed- Clean, wash and soak the rice for about 2 hours. Drain and keep aside.
- Combine the toovar dal, oil, turmeric powder, salt and 6 cups of water in a deep pan, mix well, cover and cook on a medium flame for 10 to 12 minutes.
- Add the rice, French beans, carrots, potatoes, capsicum, shallots and drumsticks, mix well and cover and cook on a medium flame for 10 to 12 minutes or till the rice and dal are cooked. (they should be soft and slightly over cooked)
- Add the prepared masala, curry leaves and tamarind pulp, mix gently and cover and cook on a slow flame for another 5 minutes. Add the ghee and serve hot.
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Accompaniments
Nutrient values per serving
| Energy | 380 cal |
| Protein | 10 g |
| Carbohydrates | 57.6 g |
| Fiber | 5.8 g |
| Fat | 12.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 267.4 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 2 mg |
| Vitamin C | 31.2 mg |
| Folic Acid | 42.1 mcg |
| Calcium | 54.2 mg |
| Iron | 1.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 15.3 mg |
| Potassium | 387.9 mg |
| Zinc | 1.1 mg |
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