Bisibelebhath is quintesstial Karnataka. And an ultimate comfort food for me, personally.
Growing up eating this dish was a Sunday ritual (well, almost!) and I was determined to present this in a slightly healthier version using Dalia or Broken Wheat.
That makes it not just healthy but also diabetic friendly when had in limited quantities. (check notes for more details). This dish tastes best with ghee, so don’t scrimp on this.
I usually have Amma’s Bisibelebhath powder, but I am glad to say I came out of my comfort zone and made the powder from scratch (recipe soon!).
I served this for the Sunday meal when I made the Broccoli Veg Pulav for the kids and this was for the adults at home. Served this with Onion-raita, Boondi and Arbi Roast (Sepankizhangu Roast – another Sunday special) for a very fulfilling meal.
So, lets get to eat this wholesome, filling and nutritious Bisibele bhath with a healthy twist. Similar Karnataka dishes you may like on this blog:
This makes for a light meal, and can be made with moong dal alone too for varying taste.
Adjust hot water according to the consistency required.
Too runny or too clumpy will spoil the taste
The water required for this dish varies on the quality and size of the broken wheat
If you need to re-heat this
Prep time – 15 mins, Cook time – 20~25 mins, Serves – 4 generously
Lapsi / Dalia / Broken wheat – 1 cup (240 ml)
Toor Dal + Masoor Dal – 1/2 cup (cooked with a pinch of turmeric)
Bisibele bhath powder – 3 heaped tea spoons (or to taste)
Salt – to taste
Ghee – 3 tsp (divided use)
Veggies 1 cup (you may use one or all of these) : Carrots, Knol Khol, French Beans, Ash gourd, Ridge Gourd)
Capsicum – 1 large
Tomato – 1 ripe (diced)
Hot water – 1 cup (use as per requirement)
Tempering : Oil 1 tsp , mustard seeds, 2 tsp peanuts, few curry leaves, 2 broken red chillies (Kashmiri)
In a pan, add 1 tsp of oil and roast the dalia / Broken wheat for 2 min on low flame till aromatic. This step is optional but recommended as it helps the Dalia remain fluffy after cooking, and doesn’t let the dish clumpy.
In a thick bottomed Pressure cooker, bring 2.5 cups of water to a rolling boil. Add the veggies and roasted dalia, tomato, salt, turmeric and let it come to a simmer (about 3-4 mins.
Now add the cooked dal, bisibelebhath powder and pressure cook for exactly 2 whistles. Let the pressure come down on its own.
In a pan, add ghee and fry the peanuts till golden brown, remove with a slotted spoon, add capsicum and saute for 1 min, again remove the same.
To the remaining ghee, add the oil for the tempering, spluter mustard seeds, curry leaves and broken red chillies.
Remove the whistle from the pressure cooker and add half of the ready hot water, stir well and bring to a slightly runny consistency (the dish thickens on cooling). Adjust salt, spices.
Finish with the sauteed peanuts, capscium and the tempering.
Add 1 more TBSP of ghee and serve hot with papad / raita / Boondi or indulge just as is.
PIN FOR LATER