Recipe

Bisi bela

Community Pick!

Recipe
1 Question

Photo 1 of 3
by Sarah Shatz

Photo 2 of 3
by Panfusine

Photo 3 of 3
by Panfusine

This recipe was entered in the contest for Your Best Dirt Cheap Dinner
Jennifer Ann's Testing Notes: Panfusine’s Bisi Bela recipe yields a enticingly fragrant and comforting one-dish meal. Coconut adds a nice subtle sweetness to the roasted spices, and the sprouted mung beans add a really...
Panfusine’s Bisi Bela recipe yields a enticingly fragrant and comforting one-dish meal. Coconut adds a nice subtle sweetness to the roasted spices, and the sprouted mung beans add a really lovely, verdant taste and crunch. The pressure cooked rice and lentils (4 minutes on my watch) couldn’t be simpler, and the rest of the recipe comes together quickly and easily if you have your mise en place ready before you start. Consider dollops of this bisi bela, wrapped in crispy lettuce leaves, as a wonderful hand-held hors d’oeuvre at your next dinner party or gathering. - Jennifer Ann

Expand Collapse
Chef
Panfusine's Notes: This is the flagship rice dish from the Indian state of Karnataka. A piquant spicy blend of rice, legumes & an array of fresh vegetables, the Ultimate one pot dish ( well, almost!), I never...
This is the flagship rice dish from the Indian state of Karnataka. A piquant spicy blend of rice, legumes & an array of fresh vegetables, the Ultimate one pot dish ( well, almost!), I never use the same set of vegetables twice ( only because,i cant remember what I used the previous time!).
Given that rice & dal are the main ingredients in the dish, and the vegetables, being numerous, do not call for more than one of each type, A rough appraisal puts the cost around a dollar per serving. That combined with the inherent healthy tag, puts this dish in the category of absolute value for money. All you need is a side of crunchy greens for a satisfying dinner!
I adapted my variation from a recipe from a little known Indian book called Vegetarian delicacies by Padma Santhanaraman - Panfusine

Expand Collapse

Serves 4-5

Masala paste:

1 tablespoon Coriander seeds Ask a question about this ingredient

2 inch cinnamon stick, broken up Ask a question about this ingredient

1 tablespoon split dried garbanzo beans (chana dal) Ask a question about this ingredient

1 tablespoon split dehusked urad dal Ask a question about this ingredient

4-5 black peppercorns Ask a question about this ingredient

3-4 cloves Ask a question about this ingredient

1/3 cup frozen Fresh shredded coconut Ask a question about this ingredient

Water as needed Ask a question about this ingredient

The rice dish:

1 cup jasmine tai rice Ask a question about this ingredient

1/2 cup dried pigeon peas (tuvar or arhar dal) Ask a question about this ingredient

2-3 teaspoons tamarind extract (the lighter colored ones from the glass bottles, not the blackish plastic bottles (tamcon) labelled in yellow) Ask a question about this ingredient

1 cup sprouted mung bean Ask a question about this ingredient

1/2 cup split green pea (rehydrated) or frozen peas Ask a question about this ingredient

1/2 cup diced carrots Ask a question about this ingredient

1/2 cup peeled diced potatoes Ask a question about this ingredient

5-6 scallions chopped green & white Ask a question about this ingredient

Any other vegetables you can think of (except slimy okra!) Ask a question about this ingredient

1/4 teaspoon turmeric powder Ask a question about this ingredient

Salt to taste Ask a question about this ingredient

1/4 cup ghee Ask a question about this ingredient

1 inch piece cinnamon stick Ask a question about this ingredient

1 teaspoon whole mustard seeds Ask a question about this ingredient

1 sprig curry leaves Ask a question about this ingredient

3 tablespoons chopped cilantro for garnish Ask a question about this ingredient

Lime wedges Ask a question about this ingredient

Dry roast all the ingredients for the masala till golden & emitting an aroma. Remove & set aside. Do the same for the shredded coconut, toast till it turns a reddish brown hue.
Ask a question about this step
Combine & grind to a paste using as little water as needed
Ask a question about this step
Wash the rice & dried pigeon peas. Add ~ 3 cups water and cook till the pigeon peas are well cooked & mashed up. A pressure cooker is ideal for this. Set aside
Ask a question about this step
Heat the ghee in a large dutch oven pan, add the mustard, cloves & cinnamon, when the mustard seeds sputter, add the Curry leaves & give a stir.
Ask a question about this step
Add the sprouted mung beans and other vegetables & sautee till slightly soft. For the crunchier root vegetables You may microwave in adequate water till soft, drain & add to the other vegetables.
Ask a question about this step
Add the tamarind paste, turmeric and salt.
Ask a question about this step
cover and cook on a low flame (with a little water if needed) till the vegetables are done.
Ask a question about this step
Add the Masala paste and combine. Cover & cook for ~ 5 minutes.
Ask a question about this step
Add the Rice& lentil mixture, stir well, adding water if needed, lower the heat & let it simmer for 5-7 minutes till all the flavors combine.
Ask a question about this step
Remove from heat, & allow to rest. The rice will thicken up during this time, so don't fret if the mix is watery.
Ask a question about this step
ladle into bowls, garnish with cilantro & lime juice & serve with a side of papad ( or potato chips), or a green salad.
Ask a question about this step

1 Comment on Bisi bela

Sagegreen added about 1 year ago

This sounds really nice! If I had the ingredients on hand I would volunteer try this, but I am preparing to leave town and don't have much time available before then.