BBB aka Bisibelebhath/ Bisi Bele Bhath

BBB aka Bisibelebhath (Bisi=Hot, Bele=dal/lentil, baath=rice) is most famous in Karnataka. Infact, one of my friend who appreciates Bangalore for wide variety of food was amused when she first saw the food list in one of the Darshinis (fast food chain). She says 'it started with chow chow bhath and continued with series of bhaths ending on BBB' She exactly remembered what she read and the list goes..Chow Chow Bhath, Khara Bhath, Tomato Bhath, Masale Bhath, Vangibhath, Bisibelebhath..whew!...she said..astonished at the varieties of 'bhath' availability. Among all, she loved BBB and I have heard many good reviews about this BBBhath from many people. It is one of our favorite dish too.

Bisibelebhath Indian Style Spicy Porridge Blog: www.tasteofmysore.com       Author: Lakshmi Grandhim Preparation time : 20                   Cooking  Time : 30mins       Total Time Taken : 1hr               Serves : A family of 5

Ingredients: 350g : Rice 150g:  Toor dal + Masoor dal (mix in equal proportions) 200g: Mixed Vegetables (Carrot, French Bean, Broad Beans, Potato, Tomato, Onion)   20g: Dried Green Peas soaked for at least 12hrs 10ml: Oil A big pinch: Turmeric Masala To Fry (or Roast) and  Grind 2” piece: Cinnamon 4 pieces: Cloves 8 numbers: Red Chillies  (add more if you like it hot) A small piece: Japatri 1 number: Star Anise 1 number: Bay leaf 2 Tbsp: Coriander Seeds 1tsp: Cumin Seeds 1 + 1 Tbsp: Chana dal + Urid Dal 5 numbers : Fenugreek Seeds 4Tbsp: Grated Fresh Coconut 3/4tbsp: Grated Dry Coconut Seasoning: 1 Tbsp: Ghee 1 tbsp: Broken cashew nuts 10 leaves: Curry leaves 1 big Pinch: Hing 1 number: Red Chili Broken into pieces Tamarind extract and Salt to taste Method : 1.       Cook Rice + 1 Tsp Salt + Soaked Greed peas in a pressure Cooker 2.       Cut all vegetables. Soak dal for 20 mins. 3.      Heat oil in a pan and all vegetables except Onion and Tomato, toss well. Switch off the stove. Combine vegetables, Soaked Dal, Turmeric, Onion and Tomato and pressure cook for 4 whistles. 4.      Fry spices listed under Fry & Grind in a tsp of oil. Do not fry coconut. Grind all the ingredients with coconut and water to make a smooth paste.   5.      Mix rice and dal. Pour in ground masala paste, tamarind extract, salt. Add little more water if needed. Bring this boil.    6.      Heat ghee in a pan. Add cashew nuts, mustard seeds, hing, curry leaves and red chili. When mustard stops spluttering, pour the seasoning over prepared bisibelebhath. 7.      Taste bisibelebhath. Adjust salt and sour levels. Serving Suggestions: 1.          Bisibelebhath is typically served with khara boondi or Potato Chips 2.       A simple raita (yogurt with onion, tomato, cucumber) goes very well with bhath. Notes: 1.       Bisibelebhath should be little watery consistency.   2.       Fry or roast spices separately and then grind them together. Some spices like fenugreek seeds very little time to fry while others might take little longer time. 3.      Shake japatri on a hot pan. Do not over fry it as it loses it aroma. 4.      Serve warm and with lots of love

 



Old Recipe:

Few other friends had also requested for BBB recipe, so here you go with the making of BBB:

Ingrediants :

Rice : Toor Dal 1:1

Vegetables : carrot, kohlrabi, frenchbeans, peas, tomato, pearl onions

Tamarind Paste - 2tbsp, Salt

For Masala :

Chanadal : 1tbsp

Uraddal: 1tbsp

Coriander seeds : 1tbsp

Methi seeds : 4seeds

Nutmeg powder : 1/4tsp

Poppy Seeds : 1tbsp (Singapore people can use cashew nuts)

Dessicated dry coconut : 5tbsp

Red Chillies : 15 (adjust to your spice level)

Clove : 4

Cinnamon : 1'' stick

MTR BBB powder : 1tbsp (optional, it adds good flavor)

Tampering :

Ghee : 2tbsp

Cashewnuts :10

Curry leaves from 1 line

Hing

Procedure :

1.Wash and drain rice and toor dal separately. Do not mix.

2. Cut vegetables in desired shape.

3. Pressure cook dal, rice and vegetables separately.

4. Roast all masala ingrediants except dry coconut. Grind them with little water to a smooth paste.

5. Prepare tampering in a separate vessel and keep it aside.

6. In a heavy bottomed pan, add ghee (1tbsp) and when it is hot add tamarind paste and masala paste. Let it boil, when masala gets cooked, add salt, followed by dal, rice and vegetables. Bring them to boil. Add more water to make it a bit watery. Once salt, sour levels are adjusted, add tampering and switch off the stove. Cover the vessel and let it stand for 5-7 mins. Once the flavors are settled, serve it with raita and potato chips .

Another closer look: