Bise bele bhath from Karnataka is a complete meal in itself. With both rice and dal, along with a bunch of assorted vegetables, it is super healthy and satiates hunger for a long time. What is unique about this recipe is the special masala powder that is made exclusively for it. The masala powder makes it very delicious, though very spicy and hot too.
Similarly, wash and soak the dal for 1 hour.
Heat 2 ½ cups water in a pressure cooker.
Add the washed and drained rice along with 1 teaspoon oil and salt to taste.
Cook on full flame for 3 whistles.
Shut off the flame when done and let the pressure release on its own.
Fluff up the rice with a fork.
Similarly, cook the dal in 2 cups of water in a pressure cooker for 3 whistles.
Add salt to taste and the turmeric powder to the dal while boiling.
Open the lid when the pressure releases and mash the dal to mushy.
To prepare the vegetables, heat 1 tablespoon oil in any thick bottom pan or a nonstick pan.
Keep the flame low.
Add the shallots or the cubed onions.
Also add all the vegetables; peas, carrots, capsicum, brinjal and the french beans.
Saute for a minute.
Add about ½ to ¾ cup of water and salt to taste.
Cover with a lid and let simmer till the water is used up and the vegetables are cooked halfway.
Do not cook the vegetables fully as they will again be cooked along with the rice and dal.
Also, the vegetables taste best with a little crunchy bite.
Now, in a bowl take the tamarind paste.
Add 1 cup of water.
Add the grated jaggery and a pinch of hing.
Now, add the bise bele bhath masala powder.
Mix it well.
Add this mixture to the pan with the vegetables.
Add the cooked rice and dal too.
At this point, add water as per the consistency preferred.
If one wants rice grains mushy too, add more water.
If rice grains should remain separate and whole, add less water.
After adding the water, let it simmer for around 15 to 20 minutes.
If need be, add more water in between.
For the tempering, heat the ghee in a thick bottom pan.
Add the cashew nuts and let them start changing color.
Quickly add the whole red chillies, mustard seeds, curry leaves and a pinch of hing.
When the red chillies change color, the mustard seeds crackle and the cashew nuts look fried shut off the flame and pour this over the ready rice mixture.
Serve the bise bele bhath piping hot for best taste.
It hardly needs any accompaniment, so can be served with fried papad, curd raita, and some salad.