This is a typical south indian dish mostly prepared in karnataka. I learnt it when I was in mysore. you can make this with beaten rice (atukulu) or rice. I generally make it with rice.
The key spice is in this is Puvva. Also called as badiyan and you get this in a indian grocery store. This gives a nice aroma and a flavour to your bisi belebath.
Bisi means hot, bele means pulse. So basically this is suppossed to be eaten hot and it is daal rice. (literally translated:-)!).
Ingridients:-
Cooked Toor daal - 1 cup
Cooked Rice - 2 cups
Veggies - Brinjal, carrot, peas / aurekkai (if available). You can add aloo also if you like. Drumstick if available.
For Sambar powder:- Fry chana daal, Uradal daal, Dhania, dry coconut, dal chini, dry red chillies to a fine paste after dry frying them.
1. Take oil in a pan and add dal chini chakka and puvva.
2. Add all the veggies now and add water. Let them cook for some time.
3. Add tamarind juice to your taste and little turmeric now
4. Now add cooked daal. After some time add sambar powder.
5. Now add rice finally and mix well. It should not be too thick.
Add fresh coriander on the top and ready to be served hot!
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