Bisi Bele Bhaat, a traditional South Indian dish, is a hearty and flavorful rice and lentil-based dish made with vegetables, tamarind, and a blend of aromatic spices. Its name translates to "hot lentil rice" in Kannada, and it's a comforting dish served hot, often with a dollop of ghee. To make this dish extra special for Basant Panchami, use Emperor Akbar Cardamom that perfectly complements the spices in the Bisi Bele Bhaat, enhancing its fragrance and providing a unique twist.
Ingredients:
Rice – 1 cup
Toor dal (pigeon peas) – ½ cup
Mixed vegetables (carrot, beans, peas, potato) – 1 ½ cups, chopped
Tamarind paste – 1 ½ tbsp
Bisi Bele Bhaat powder – 2 tbsp (or substitute with a homemade spice blend)
Ghee – 2 tbsp
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
Green Cardamom (crushed) – 3-4 pods (crush fresh Emperor Akbar Cardamom)
Turmeric powder – ½ tsp
Asafoetida (hing) – ¼ tsp
Salt – to taste
Water – 3 cups (adjust for consistency)
Jaggery (optional, grated) – 1 tbsp (for sweetness)
Cashews – 2 tbsp (optional)
Coriander leaves – for garnish
Chili powder – 1 tsp (optional, for extra spice)
Coconut (grated) – 2 tbsp (optional, for garnish)
Instructions:
1. Cook the Rice and Dal:
Rinse the rice and toor dal separately under running water. In a pressure cooker, combine the rice, dal, and 3 cups of water. Pressure cook for 3-4 whistles or until soft. If using a regular pot, cook the rice and dal until they are soft and mushy.
2. Cook the Vegetables:
In a separate pot, add the chopped vegetables along with a little water. Cook until the vegetables are tender. Set them aside.
3. Prepare the Bisi Bele Bhaat Masala:
In a small pan, heat 1 tablespoon of ghee. Add the mustard seeds, curry leaves, and crushed Emperor Akbar Cardamom. Let them splutter for a few seconds.
Add turmeric powder, asafoetida (hing), and the Bisi Bele Bhaat powder (or your homemade spice mix). Stir and cook for 2-3 minutes until the spices release their aroma.
4. Combine Rice, Dal, and Vegetables:
Once the rice, dal, and vegetables are cooked, add them together in a large pot. Add the cooked spices and mix well to combine. Add tamarind paste, jaggery (optional), and salt to taste.
Adjust the consistency by adding more water as needed. The Bisi Bele Bhaat should be slightly soupy but not runny.
5. Simmer the Dish:
Cook the mixture on low heat for about 10-15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
6. Prepare the Tadka (Tempering):
In a small pan, heat 1 tablespoon of ghee and fry the cashews until golden brown. Add this to the Bisi Bele Bhaat for added crunch and flavor.
7. Serve:
Garnish the Bisi Bele Bhaat with chopped coriander leaves and grated coconut if desired. Serve it hot, ideally with a dollop of ghee on top.
This Bisi Bele Bhaat with Cardamom is perfect for celebrating Basant Panchami, combining the warmth of spices, the richness of vegetables, and the distinct flavor of Emperor Akbar Cardamom to create a dish that is as nutritious as it is festive. Enjoy this vibrant, soul-satisfying meal with your loved ones during this season of renewal and joy!
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