Bisibele Bhaat(BBB)

This is a dish developed by the Brahmins settled in Old Mysore province of Karnataka. A wholesome meal containing rice, lentils and variety of vegetables, traditionally they call this Bisibele Hulianna. This can be eaten for breakfast lunch or dinner.

Almost all the districts of Karnataka except Dakshina Kannada had Bisibele Bhaat as far as I remember when I was young. Now we get this in some of the Mangalorean restaurants as well. I first got to know about this dish when I joined my Bank job at Chamarajanagar in 1979. The taste of this dish completely made me surrender! The best BBB I have ever tasted was in Bangalore. Prakash Cafe in Chamarajpet and Udupi Sri Krishna Bhavan in Balepet made excellent BBB.

Bisibele Bhaat with Potato Wafers

BBB masala powder which is readily available in the market, is a combo of sambar and garam masala powders but the spices and the lentils used in the powder are not as simple as mixing sambar powder and garam masala powder! It needs exact measure of the ingredients to make it perfect. I recommend MTR brand which is by far the best Bisibele Bhaat powder. If you want to make your own masala powder, I have shown the method at the bottom of this recipe post.

BBB is served hot with a generous serving of pure ghee and potato wafers or Khara Boondi spread on top. In some places a simple Tomato onion raita is served along with this. Paapad also goes well with it. Try it and you will feel like having it again and again.

Bisibele Bhaat with Chowchow

Ingredients:
Toor Daal - 1 Cup
Raw Rice - 1 Cup
Cubed onions or peeled Madras Onions - 1/2 cup
Mixed cut vegetables such as  Potatoes, Beans,
Cauliflower, Carrot, tomatoes, Gherkins,
Ash gourd, Ridge Gourd, Brinjal, Radish,
Turnip, Chayote, Capsicum - 1 Cup
Boiled Kabuli Chana, Avare Kaalu(Lilva Beans) or Green Peas - 1/2 Cup
Tamarind - A small ball dissolved in water
Grated Copra or Dessicated coconut - 1 Cup
Green chillies - 4 slit lengthwise
Bisibele Bhaat Powder - 4 Tsp(Or little more according to taste)
Red Chilli powder - 1 - 2 Tsp(Optional)
Cashewnut bits or plain groundnuts - A handful
Mustard seeds - 1 Tsp
Red long Chillies - 4
Curry leaves - 1 Sprig
Asafotoeda - A pinch
Ghee or Refined oil - 1 Tbsp
Salt - To taste

Bisibele Bhaat with Cavendish Chips

Method:
Wash and soak toor daal for 2 hours. Wash and soak rice for 20 mins.
Drain the water from daal and rice and transfer to a pressure cooker. Add the vegetables, salt to taste and grated copra.
Add 4 cups of water and pressure cook for 10-15 mins.
Open the lid and add the Bisibele Bhaat masala powder and Tamarind extract. Mix well and bring to a boil. Add chilli powder if necessary and check for salt.
You may also adjust tamarind extract and masala powder according to your liking. Keep mixing from time to time.
When the aroma of the masala gets well blended with the cooked mass, Switch off the flame.
Heat oil or ghee in a frying pan. Add mustard seeds and allow them to splutter.
Add broken red chillies, curry leaves, cashew bits or peanuts and hing.  Fry till golden and pour this seasoning over the Bisibele Bhaat, mix well and serve with fresh ghee and potato wafers or Khara boondi on top.
You may also try other combo like tomato onion raita, sev, chowchow mixture, banana chips or roasted paapad.

Bisibele Bhaat with Potato Wafers and Khaara Boondi