Bisi Bele Bath

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Bisi Bele Bath served with a deep fried mix of Sev, Bundi and peanuts

Bisi Bele Bath ( Kannada ಬಿಸಿಬೇಳೆ ಭಾತ್ ) or Bisi Bele Hulianna is a dish of Udupi cuisine that has its origins in the southern Indian state of Karnataka . The name Bisi Bele Bath translates from Kannada as "hot lentil rice". Consequently, it is among the main ingredients also to rice and legumes , more precisely pigeon peas (Toovar Dal).

properties

Characteristic of the dish is the pulpy consistency, which resembles grainy porridge , as well as the spice mixture, which is characterized in varying composition by the use of warm spices such as coriander , cinnamon , cloves , chilies and asant . Tamarind also gives the dish a slightly sweet and sour note. Bisi Bele Bath is traditionally served hot for breakfast and sometimes also served with chutney and fried snacks .

preparation

For the preparation of Bisi Bele Bath according to the Indian TV chef Sanjeev Kapoor are rice , pigeon peas , tamarind , onions , green chillies , curry leaves , turmeric , tomatoes , asafoetida , chili powder , salt , mustard seeds , dried red chilies, ghee (a type of clarified butter ) and Cashew nuts and a so-called Hulianna Masala , a special blend of spices, are required. The spice mix is its recommendation to brown with split chickpeas , split black black grams , green cardamom , cloves, cinnamon, fenugreek seeds , cumin and dried red chilies . All the ingredients required for the masala are roasted and then ground into a coarse powder. Rice, pigeon peas, tomatoes, green chillies and onions as well as additional vegetables such as beans , potatoes or beetroot are cooked according to Kapoor's recipe together with the spices and tamarind extract and then refined with roasted mustard seeds, cashew nuts and ghee.

Surname

The word bisi in the name Bisi Bele Bath means hot from Kannada, bele are the lentils and bath is generally a rice dish. In the also common name Bisi Bele Hulianna , the word Hulianna consists of huli , which means sour or tamarind and anna , boiled rice. The name is a description of the dish, which is a hot lentil rice based on tamarind.

Individual evidence

  1. ↑ MALATI SRINIVASAN & GEETHA RAO: THE UDUPI KITCHEN. Westland, 2015, ISBN 978-9-385-15206-1 .
  2. ↑ Sanjeev Kapoor: Dakshin Delights. Popular Prakashan, ISBN 978-8-179-91706-0 .
  3. ^ Sanjeev Kapoor: Vegetarian Rice, Biryani and Palao. 8th edition. Popular Prakashan, Mumbai, India 2014, ISBN 978-81-7991-324-6 .