Habbadoota!
Karnataka is the land of recipes of rice. Talk about 'chitranna', 'puliyogare', 'vangibhaat' or or even the candid 'anna-saaru'. You have an 'anna' for every 'habba'! And while we're talking about rice preparations, one cannot afford not mentioning 'Bisibelebhaat'. One of Karnataka's signature dishes, Bisibelebhaat is a favourite with the young and the old. 'Bisi' means hot in kannada; 'bele' means daal and quite explicably, 'bhaat' is rice. An extraordinary combination of spices. Like most traditions, the blending of spices to form the masala used in bisibelebhaat changes from family to family as the secrets of the winning combinations are passed on from mother to daughter. And like you must've guessed, my bisibelebhaat masala comes from my lovely mother. Though, traditionally served on large plantain leaves with 'Kosambari', a lentil salad and some 'Palya', a vegetable side dish, or even 'mosuru', that's yogurt, it goes extremely well with potato crisps, especially Pune's 'Budhani Wafers', an all time hit with my Dad!
Ingredients:
1 cup of rice
1/2 cup of toor daal
1/2 cup of potatoes
1/2 cup of peas
2 tbsp of tamarind pulp
5 tbsp bisibelebhaat masala
1 tsp red chilly powder
2 tbsp ghee
Method:
Boil the toor daal. When nearly done add the potatoes and peas to it.
Soak the tamarind in hot water and extract its pulp.
Cook the rice.
Add the daal, potatoes and peas to the rice.
Mix the bisibelebhaat masala with a little water, stir and add to the rice.
Add the tamarind pulp, the chilly powder and salt to taste.
Serve with ghee.
Karnataka is the land of recipes of rice. Talk about 'chitranna', 'puliyogare', 'vangibhaat' or or even the candid 'anna-saaru'. You have an 'anna' for every 'habba'! And while we're talking about rice preparations, one cannot afford not mentioning 'Bisibelebhaat'. One of Karnataka's signature dishes, Bisibelebhaat is a favourite with the young and the old. 'Bisi' means hot in kannada; 'bele' means daal and quite explicably, 'bhaat' is rice. An extraordinary combination of spices. Like most traditions, the blending of spices to form the masala used in bisibelebhaat changes from family to family as the secrets of the winning combinations are passed on from mother to daughter. And like you must've guessed, my bisibelebhaat masala comes from my lovely mother. Though, traditionally served on large plantain leaves with 'Kosambari', a lentil salad and some 'Palya', a vegetable side dish, or even 'mosuru', that's yogurt, it goes extremely well with potato crisps, especially Pune's 'Budhani Wafers', an all time hit with my Dad!
Ingredients:
1 cup of rice
1/2 cup of toor daal
1/2 cup of potatoes
1/2 cup of peas
2 tbsp of tamarind pulp
5 tbsp bisibelebhaat masala
1 tsp red chilly powder
2 tbsp ghee
Method:
Boil the toor daal. When nearly done add the potatoes and peas to it.
Soak the tamarind in hot water and extract its pulp.
Cook the rice.
Add the daal, potatoes and peas to the rice.
Mix the bisibelebhaat masala with a little water, stir and add to the rice.
Add the tamarind pulp, the chilly powder and salt to taste.
Serve with ghee.
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