Born and brought up in Bangalore gave me some insight into traditional food of Karnataka. Having a fabulous grandma-aunty who cooked like Julia Child was even better. She was a lady of precision. The smell that came from her kitchen literally pulled dad and I to the balcony. We stood there discussing what she was making. Everything smelled and tasted divine. Ofcourse, we wanted a bite or more of everything she made. We had to refrain ourselves from going and knocking her door to start a conversation just for some food. There were times she would pack some for us, and you have no clue how happy we were whenever that happened. I remember the moment, her grandson would come up to drop the plate and we would very politely take it and the moment the door was shut, hungry or not, gobble up the whole thing.
I remember I used to come home from school and pick up the keys from our tenant grandma-aunty. She was too sweet at times to call me in to feed me some Akki Rotti(rice roti), some Chitranna(rice) or Semiya Upma(which was the best I’ve ever tasted).
One day I remember, she was making a spice powder and the smell was crazy intoxicating. I asked her what it was for and she said it was for BISI BELE BAATH. She told me she’ll share it with me when she cooks it. Yes, I waited a whole 2 and a half days for that. I still remember the moment she gave me a bowl with a generous dose of ghee and chips for the crunch. I remember I wanted to fall at a her feet or hug her. I was just a high schooler at that time. I was blown away at how good it was. I was warm and happy from within. It was that good, I remember that moment all too well.
I got my burgundy diary out and immediately had to write down the recipe. She was so precise, so dedicated and so literal in the details. I was/am always amazed at how perfect this turns every time I make it.
To my grandma aunty, wherever she is. Thanks for this treasure of a recipe.
Hope you get to try it out. It’s vegan, one of the most traditional ancient dishes, gluten free and super healthy. Perfect for this cooler weather or anytime.
Have a lovely day my dear friends.
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- 1 cup medium grain rice(sona masoori)
- ½ cup toor/tuvar daal
- lemon sized tamarind soaked in ½ cup of water and juice taken out and drained
- VEGETABLES (beans, carrots, cauliflower, peas, moringa)
- 1 tsp vegetable oil
- 2 tbsp channa daal
- 2½ tbsp coriander seeds
- 1 tsp urad daal
- 8-10 red chilies(according to your spice level)
- 1 tsp fenugreek seeds (meethi seeds)
- 3 pinches asafoetida/hing
- ⅓ tsp turmeric powder
- ½ fresh grated coconut or frozen (fresh is best)
- Salt
- OIl
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 pinch of asafoetida/hing
- 10-12 cashew (broken)
- 10-15 curry leaves
- Wash the rice and daal/lentil well and cook in a pressure cooker for 3 whistles or in a pan with 4 cups of water until it is completely cooked. Turn off the heat and set aside.
- Cook the vegetable in 2 cups of water, salt and turmeric powder until it is 90 percent cooked. Turn off and set aside.
- In a small frying pan on medium heat, add the channa daal, coriander seeds, urad daal and fenugreek seeds and fry until it is slightly browned and toasted. Add the whole red chilies, asafoetida, turmeric powder and saute for a minute and turn off the heat. Grind this a blender with coconut, ½ cup of water to a smooth paste and set aside.
- Now, mix the rice with the vegetable, add the ground masala paste, the thick tamarind juice and check for salt. Mix, Simmer and cook the rice mixture for 15 minutes. Turn off the heat. The mixture should be little runny and not very thick at all. This will solidify as it sits.
- In a small pan on medium heat, add some oil. Add the mustard seeds, cumin seeds, asafoetida cashews and curry leaves. Let it splutter and add it to the rice mixture. Mix well.
