Besi Bele Bhath is a traditional dish in Karnataka, Avalakki bisi bele bhath is a quick and easy version of making besi bele bath by using sambar powder with other simple ingredients which make a delicious and light breakfast dish by adding flattened rice (soaked poha) instead of cooked rice. Just give it a try and Enjoy for any occasions.
To cook –
Tur dal – 1/2 cup
Vegetables – 1/2 cup each chopped (carrot, beans, potato, green peas)
To fry –
Chana dal – 1 tsp
Urad dal – 1/2 tsp
Poppy seeds – 1/4 tsp
Dry chilies – 2 no’s
Clove – 3 no’s
Cinnamon – 1 small piece
Mace – small strand (optional)
Coconut – 1/4 cup grated or chopped to grind
Other Ingredients –
Flattened rice /poha/avalakki – 1 1/2 cup Thick variety
Mustard – 1/4 tsp
Cashew nut – 2 tbs
Curry leaves – 2 or 3 springs
Dry chilies – 2 broken into pieces
Asafoetida – 2 pinches powdered
Onion – 1 medium chopped (optional)
Tomato – 1 medium chopped
Sambar powder – 2 or 3 tsp (adjust to your taste )
Chili powder – 1/2 tsp optional
Turmeric powder – less than 1/4 tsp
Tamarind – 1 small ball less than a marble
Jaggery – 1 1/2 tbs grated
Dry copra – 2 tbs (optional)
Coriander – small bunch chopped
Salt to taste
Keep all the ingredients handy, Rinse flattened rice for twice or thrice, soak it for 5 to 10 min until soft (but take care until not mushy), once done drain the water with a colander and set aside. Pressure cook rinsed tur dal and veggies by adding 1 1/2 cup of water, cook it for 2 whistles and keep ready.
Take a pan add 1/2 tsp of oil in it, when it is hot add channa dal and other ingredients, fry one by one until light brown and keep ready, add coconut in a mixer jar, add all the fried ingredients into it and grind it to a fine paste and keep ready. Heat a pan/ vessel by adding oil in it, when it is hot add mustard, allow it to splutter, then add cashew nut fry until it turns to light brown, then add asafoetida, curry leaves, and dry chilies, saute for a while, add chopped onion, fry until it turns to translucent, once done add tomato fry until soft
Add sambar powder, turmeric powder saute for a while, add tamarind juice, and the ground paste into it saute for a while, add cooked dal and veggie mixture,
Add soaked and drained flattened rice, mix well add grated jaggery and salt to adjust to your taste, add water if necessary, the consistency must not be watery or too thick, so add water to adjust the consistency.
Bring it to boil for 5 to 6 min in a medium, stir in between,
Add grated jaggery and chopped coriander, mix well, switch off the flame.
Serve hot with a dollop of ghee, potato chips 🍟 or khara boondi.