Bisi (pronounced : be+see) bele (pronounced : bay+lay) bhath (pronounced : bath) is an old stalwart in the Bangalorean/Kannada kitchen. Simply put, it is a one pot dish consisting of rice, yellow lentils (split pigeon peas or toor dal), assorted vegetables and optional dollops of ghee/butter. It is one of those dishes that will always be dear to my heart and my taste buds and I’m very glad my husband loves it too. My version has red-skinned peanuts in it which my mum would absolutely shun but hey, it’s MY version.
The last time I made this dish was while I was on holiday and was busy playing with my then recently acquired Nokia D200. The result was a somewhat burnt spice mix (shhh), lots of not-so-great pictures (that caused the burning) but a delicious bisi bele bhath for a rather late lunch / early dinner. I have given you the recipe for the spice mix as well as the dish itself. Hope you will give it a go!
Bisi bele bhath with greek yoghurt on the side – It tastes better than in looks, I promise
“Gojju” in Karnataka (where I grew up), refers to a thick, tangy sauce made with tamarind pulp, some basic spices and vegetables that will hold their shape when cooked in a sauce – like capsicum (peppers), eggplant (aubergine/brinjal), onions, okra (bhindi), lemon and so on. The tamarind pulp is the predominant ingredient and gives gojju the tang it is so well known for. Gojju, much like chutneys in the Western world, can be served as a condiment to rice dishes. Alternatively, gojju can be mixed with plain rice and consumed as a dish in itself.
Tomato gojju is a version of gojju which takes advantage of the abundance of tomatoes in the tomato rich season in South India. No tamarind is added to this version as tomato has its own subtler tang (yay Vitamin C) and a beautiful red colour that is much more appetising than the dark brown colour of a normal gojju.
Tomato gojju can be mixed with rice to make tomato bhath (mixed rice) or used as a dip to go with flatbread (rotis, chappatis), idlis (steamed rice cakes) and dosas (savoury rice and lentil pancakes). The recipe is easy and the end product is addictive. The hardest part is not to eat it all before the sauce thickens in the pot.
I’ve been having some fun with Adobe Illustrator and Photoshop to take the yellowness out of my pictures owing to the yellow lights in the house. I think it has worked well – hope you do too!
I have written about Uppittu/Upma before and in that recipe, I used bread as the base ingredient. Uppittu/Upma is a dish traditionally made with coarse semolina and some simple spices. Uppittu/Upma is made all over South India in the states of Karnataka, Tamil Nadu, Andhra Pradesh and Kerala. Depending on where your are, different types of semolina (coarse, fine) may be used. In addition, semolina can be substituted for broken rice and that version is called “akki tari”. In Karnataka, the state I’m from, uppittu is a very popular breakfast dish. During a particular time of the year, a bean called Avarekalu (Hyacinth bean, Indian bean,Lablab purpureus) becomes available and uppittu made out of these beans is a local delicacy. Sadly, I haven’t been able to find these beans in England so I’ve settled for vegetables in this recipe.
Uppittu can be had as breakfast, lunch, evening snack or even for dinner. As I mentioned in the previous Upma post, it is quite heavy and as a result, a good thing to make if you have a lot of guest-mouths to feed. If you are unable to have semolina as it wheat-based, then you can make the same thing with polenta. You’d have to cook the vegetables and polenta separately and bring them together at the end. Polenta sets quite nicely so you can cut it into little squares and serve.
Hope you try this traditional South Indian dish and like it!