Brown rice bisi bele bath (BBB)

Brown rice  bisi bele bath (BBB) is very famous rice dish in Karnataka. Its Healthy, tangy, sweet and delicious rice dish. Usually it make with white rice(click here to see the recipe). I have used brown rice as its very healthy and taste good too.

Ingredients:

• 1/2 cup rice
• 1/2 cup Toor Dal
• 1/2 Mixted veggies (Carrot, Beans, Corn, Lima beans, Peas etc) (fresh/ frozen)
• 1 Potato (medium size, boiled)
• 1 Onion (sliced thinly)
• 2 Green chilies(slit)
• 1/2 tsp Cumin seeds
• 2 tsp Dry coconut (dry lightly roasted)
• 1 tsp Bisi Bele Bath Powder (home made /store bought)
• 1 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Tamriand
• 2 tsp Oil / Ghee
• Jagger to taste
• Salt to taste.

For Tempering:

• 2 tsp Oil / Ghee
• 1/4 tsp Mustread seeds (optional)
• Few cashews
• Few curry leaves

Method:

           In a bowl add tamarind and jaggery, water and keep it for 15-20 minutes. Pressure cook the toor dal, rice and little turmeric powder with lot of water. If you are using fresh veggies, potato then at the same time you can cook them in pressure cooker.

           Heat the pan with ghee/ oil, add cumin seeds let them splutter. Add onion and fry till they run light brown. Add green chilies and fry for few more minutes. Add coconut, red chili powder, turmeric powder, bisi bele bath powder and mix everything well. Add tamarind and jaggery water, all verggies, potato and give an nice mix. Add dal & rice, salt and give a nice mix. (At this point check the seasoning you want more spicy then you can add). Add little water and cook till comes boil.

 Before serving pour the tempering and serve with raita or with bundi.

Note: 

• Brown rice bisi bele bath (BBB) will be little watery/ gravy style rice.
• Ghee give really nice flavor to the rice.

Brown rice bisi bele bath (BBB) and Veg Hot Dog (deep fried) goes to Torviewtoronto's  Food palette series Brown event.

Brown rice bisi bele bath (BBB) goes to Taste of Pearlcity's's A.W.E.D Indian cuisine event which was started by DK.