Karnataka Bisi bele bhaat

Our food safari is now in Karnataka and the cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties reflect influences from and to the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Idli-vada Sambar, Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu. The famous Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli, Mysore Masala Dosa and Maddur Vade are popular in South Karnataka. Kodagu  district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty seafood specialities. Among sweets, Mysore Pak, Holige, or, Obbattu, Dharwad pedha, Chiroti are well known.
My preparation for the state is Bisibele Bhaat and I adapted the recipe from here. So let’s start the recipe .yum

Ingredients:
1 cup rice
3/4 cup toor dal/arhar dal
2 tablespoon oil
1/2 teaspoon mustard seeds
10-12 curry leaves
1/2 cup onion , chopped
1 tomato ,chopped
2 cup veggies , cubed (potato,carrot,beans.spring onion,capsicum)
1 tablespoon tamarind
1/2 teaspoon turmeric powder
Salt to taste
Few coriander leaves,chopped

To dry roast and grind bhaat powder:
5 red chillies
1 tablespoon coconut,shredded
1 teaspoon cumin seeds
2 teaspoon chana dal
2 teaspoon urad dal
2 teaspoon coriander seeds
2 cloves
1 cinnamon stick
1 teaspoon fenugreek seeds
A pinch aseftida

To temper:
2 teaspoon oil
1 teaspoon mustard seeds
4-5 curry leaves
2 red chillies
4-5 cashew nuts

Method:
Dry roast and grind all the ingredients to roast and grind to form a fine bhaat powder.
Soak tamarind in hot water for 10 minutes. Squeeze the seeds and filter the juicy pulp.
Wash and soak rice and toor dal for atleast 30 minutes.
Heat oil in a pressure cooker and add mustard seeds , onion and curry leaves. Fry till golden brown color.
Now add chopped tomato,salt, turmeric powder and cokk till the tomatoes are tender.
Add chopped vegetables and fry for 2 minutes .Now add the bhaat powder and stir.
Now add Rice ,dal,tamarind juice and coriander leaves .
Add 4-5 cups of water,coriander leaves and cook for 4 whistles.Open the cooker when all the steam escape.

Heat oil in a pan . Fry cashews till golden brown .Remove cashew and add red chillies and curry leaves .Fry for few seconds and pour on top of cooked bisi bele bhaat.

Serve hot with curd and pickle.

Enjoy!!

Serve -4 Cooking time-20 minutes