Bisibelebath

Bisibelebath is a traditional south Indian breakfast. Growing up in Northern India, I realize that I never knew this dish existed. To me Masala Dosa, Rava Dosa, Idli and Sambhar were South Indian food and my knowledge never went beyond that. After I got married, I discovered the food heaven that South India offered. I was not just amazed but, also surprised that the food had the never ending variety.

Bisibelebath is one of Mr. Parveez’s favorite dishes. I would always see him order and relish the dish at our favorite restaurant in Bengaluru. Unfortunately, we do not find the dish as commonly in restaurants in United States, and some restaurants that do serve, do not make it correctly. Therefore, I started cooking my own. The best compliment is when I don’t see Mr. Parveez enjoying the restaurant cooked Bisibelebath as much as he enjoys mine…LOLzzz. As much as he hates it when I tell him that [you know wives have the “wife sense”..LOLzzz] .

Mr. Parveez believes that no matter what I make at home, when he eats the same dish outside, he expects me to completely ignore the fact that its something I can cook and stay away from asking any questions related to the dish. So, now all I do is take a bite and be thankful, that I can make better.

This dish is basically Rice and Toovar daal cooked together and then mixed with boiled veggies and the Bissibhelebhaath powder, along with a little jaggery and Tamarind. Fimally tempered with South Indian tempering of cumin seeds, Mustard seeds, asafoetida, curry leaves and a few cashews. Serve hot/ warm with something crunchy.

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Bisibelebath

A South Indian breakfast made with Rice, Toovar daal and mixed vegetables.

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Cuisine

Indian

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 cup Rice Long grain/ small grain, washed and soaked for 30 minutes
• 1/2 cup Toovar daal soaked for 30 minutes
• 2 No. Potatoes cut in cubes
• 1 No. Onion cut to cubes
• 1 No. Eggplant Cut to small pieces
• 1/2 cup Peas Fresh/ frozen
• 1 TBLSP Jaggery
• 4 tsp Tamarind paste
• 1 tsp Haldi
• 12 No. curry leaves
• 1/2 tsp Mustard seeds Rai
• 1 tsp Salt More or less according to your taste
• 3 No. Dry Red Chili
• 1 pinch Asafoetida hing
• 2 TBLSP Bisibelebath masala Recipe in Masala section
• 12 No. Cashews Chopped and pan fried, Optional
• 2 TBLSP olive oil

Cuisine Indian Prep Time 10 minutes Cook Time 20 minutes Passive Time 30 minutes Servings people MetricUS Imperial Ingredients 1 cup Rice Long grain/ small grain, washed and soaked for 30 minutes 1/2 cup Toovar daal soaked for 30 minutes 2 No. Potatoes cut in cubes 1 No. Onion cut to cubes 1 No. Eggplant Cut to small pieces 1/2 cup Peas Fresh/ frozen 1 TBLSP Jaggery 4 tsp Tamarind paste 1 tsp Haldi 12 No. curry leaves 1/2 tsp Mustard seeds Rai 1 tsp Salt More or less according to your taste 3 No. Dry Red Chili 1 pinch Asafoetida hing 2 TBLSP Bisibelebath masala Recipe in Masala section 12 No. Cashews Chopped and pan fried, Optional 2 TBLSP olive oil

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Instructions

1. Boil the toovar daal with salt and turmeric with 1 cup water.

   
2. Add 1/2 cup water and also add the vegetables [potatoes, eggplant and peas] separately.

   
3. Once the Vegetables are partly boiled, add the Rice.

   
4. Boil and cook till everything is soft, mushy and blends well together.

   
5. Add tamarind, jaggery and bissibhele bhaath masala. Mix them all well. At this point, you can add little water if it looks too dry. Add salt as well.

   
6. This is how it it should look once everything is cooked together.

   
7. Prepare the Tempering by adding ghee to a pan. Add mustard seeds, curry leaves and asafoetida.

   
8. Add Onions and fry well.

   
9. Add the tempering to the prepared Bissibhelebhaath.

   
10. Fry the cashews.

    
11. Add the fried cashews to the Bissibhelebhaath too.

    
12. Serve Hot or warm with some crunchy and spicy Boondi.

    

Recipe Notes

• You can use any kind of vegetables.