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Tangy South Indian Rice and Pigeon Peas |
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Serves: 4 Print this Recipe(Bise Bele Bhath) Category: South and West Indian Vegetarian Rice Dishes Makes 4 to 6 servings Bise means hot, bele means dal (legumes) and bhath means rice in Tamil, a south Indian language, and this hot, tangy, spicy rice and dal dish is a masterpiece from the south. Meant to be eaten with pickles and paapads (lentil wafers), bisi bele bhath can also be a main dish, served with a yogurt raita or pachadi (yogurt side dish). 1/4 cup Tamarind Paste 3/4 cup dried split pigeon peas (toor dal), sorted and washed in 3 to 4 chages of water 4 cups water 2 to 4 dried red chili peppers, such as chile de arbol, coarsely broken 1 tablespoon coriander seeds 1 teaspoon dried yellow split chickpea (channa dal), sorted 1 teaspoon dried white urad beans (dhulli urad dal), sorted 1/4 teaspoon fenugreek seeds 2 tablespoons unsweetened grated or shredded dried coconut 1 cup long-grain white rice, sorted 3 cups finely chopped mixed fresh or frozen vegetables, such as potatoes, green beans, eggplants, and peas 1/4 teaspoon ground turmeric 1/8 teaspoon ground asafoetida 1 teaspoon salt, or to taste 2 tablespoons vegetable oil, or melted ghee 1 teaspoon black mustard seeds 8 to 10 fresh curry leaves 1/4 cup coarsely chopped raw cashew nuts 1 teaspoon Garam Masala 1/4 cup finely chopped fresh cilantro, including soft stems 1. Prepare the tamarind paste. Place the toor dal and 2 cups water in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the toor dal is very soft and creamy, about 20 minutes. 2. Meanwhile, in a small skillet, dry-roast together the red chili peppers, coriander seeds, channa and urad dals, and fenugreek seeds over medium heat until fragrant and a few shades darker, about 2 minutes. Add the coconuts and stir until the coconut is golden, 1 to 2 minutes. Transfer to a small spice or coffee grinder and grind to make as smooth as possible. 3. To the cooked toor dal, add the rice and vegetables, along with the turmeric, asafoetida, salt, tamarind, and the remaining 2 cups water and bring to a boil over high heat. Reduce the heat to low, cover the pan and cook until the rice and vegetables are tender, 12 to 15 minutes. Mix in the roasted spice mixture and transfer to a serving dish. 4. Heat the oil (or ghee) in a small nonstick saucepan over a medium-high heat and add the mustard seeds; they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the curry leaves, cashews, and the garam masala and cook, stirring, until the cashews are golden, about 1 minute. Add to the rice and swirl lightly to mix, with parts of it visible as a garnish. Sprinkle the cilantro on top and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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