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Bisi Bhele Bhath Masala Powder Recipe
Bisi Bhele Bhath (aka Bisi Bhele Hulianna) is a delicious dish that combines rice, dal and vegetables all together in one simple meal. Bisi Bhele Bhath is a tasty specialty from the South Indian state of Karnataka, which is located along the Western Indian coast just south of Maharashtra state. In the regional language of Kannada, “Bisi” means hot, “Bhele” means dal, “Huli” means curried and “Anna or Bhath” means rice.
The key to this lovely one-pot dish lies in the freshly made BBB masala (spice mix). Making your own Bisi Bhele Bhath masala is really worth the extra effort and the taste will be far superior to any ready made, store bought brand. Here is my yummy recipe for Bisi Bhele Bhath: http://www.bellaonline.com/articles/art66251.asp
Bisi Bhele Bhath Masala Powder (BBB Spice Mix)
2 tbsp urad dal (split & skinned black gram dal)
1 tbsp chana dal (split gram dal)
½ tsp fenugreek seeds (methi seeds)
1 tsp cumin seeds (jeera)
1½ tsp coriander seeds
4-5 black peppercorns
1-2 green cardamom pods
1 cinnamon stick (1½ to 2” in length)
4-6 dried red chilies, to taste
5-6 curry leaves
½ cup of dried or desiccated coconut flakes (unsweetened)
½ tsp turmeric (haldi)
pinch of freshly grated nutmeg
In a clean dry skillet on medium heat, dry roast the ingredients in small batches. Be careful, as it is quite easy to burn the spices. First, add both the dals (urad dal and chana dal). Stir for just 1-2 minutes until slightly browned and then remove quickly to a small plate or bowl. Next add the fenugreek seeds along with the cumin seeds and coriander seeds. Stir for just 1-2 minutes until fragrant and remove quickly to the same small plate or bowl. Now add the black peppercorns, cloves, cardamom and cinnamon stick to the skillet. Stir again for just another minute or two until fragrant and then quickly remove. Next, add the dried red chilies and curry leaves. Stir for just 1-2 minutes and then remove. Lastly, add the coconut flakes along with the nutmeg and turmeric. Stir fry for just another minute or so and remove. Let all the spices cool and then grind together into a coarse powder using a spice mill or clean coffee grinder. Store in a clean airtight bottle or container for up to 2-3 months.
Content copyright © 2013 by Sadhana Ginde. All rights reserved.
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