Bisibelebath

Bisibelebath is an authentic flavourful Karnataka recipe.

Rice – 1 cup
Toor dhal – ½ cup
Vegetables – 1 ½ cup (drumstick, carrot and beans)
Tamarind – small lemon size
Turmeric powder – ½ tsp
Salt – as needed
Small onions or shallots – 10 to 15
Tomato – 1 no. large (finely chopped)
Grated copra (dried coconut) – 1 cup
Coriander leaves – ¼ cup (to garnish)

To Femper:
Oil -2 ½ tbsp.
Mustard seeds – 1 tsp
Marudhani Mokku/marati Moggu – 2 to 3

To Roast and Grind (Spice Powder):
Cinnamon stick – small piece
Cloves – 3 to 4
Cardamom -1
Khus khus/poppy seeds – 1 tbsp
Coriander seeds – 2 tbsp
Red chilli – 8 to 10 nos.
Methi/fenugreek seeds – ½ tsp
Channa dal – 1 tbsp
Urad dal – 1 tbsp
Ghee – 1 tbsp

View the full recipe at Ranjani’s Kitchen →