Bisi bele bhath
Fresh bisi bele bhath
Place of originKarnataka, India

Bisi bele bhath (Kannada: ಬಿಸಿ ಬೇಳೆ ಭಾತು, romanized: bisi bēl̥e bhātu, lit. 'hot lentil [boiled] rice') or bisi bele huliyanna (ಬಿಸಿಬೇಳೆಹುಳಿಯನ್ನ) is a spicy, rice-based dish with origins in the state of Karnataka, India.[1] It is said to have originated in the Mysore Palace[2] and it took a 100 years for the dish to come out of the palace kitchens and another 200 years to spread across the state of Karnataka.[3]

Preparation

Bisi bele bhaath served with raita and Happala(papad)

The traditional preparation of this dish is quite elaborate and involves the use of a spicy masala (huliyanna), toor dal (a type of lentil), rice, ghee and vegetables.[4] Spices like nutmeg, asafoetida, curry leaves and tamarind pulp contribute to its unique flavour and taste. Some versions of the dish are prepared with up to thirty ingredients.[5]

It is served hot and sometimes eaten with chutney, boondi, salad, papad, or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine. The masala used is available off the shelf.

See also

References

Wikimedia Commons has media related to Bisi Bele Bath.
  1. ↑ Philpott, D. (2016). The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings. Rowman & Littlefield Publishers. p. 362. ISBN 978-1-4422-6804-3. Retrieved 19 January 2017.
  2. ↑ "Bisi Bele Bath: Karnataka's Most Famous Vegetarian Rice Dish".
  3. ↑ Parodi, Massimo (June 2013). "Tra baci e rasoi. Una riflessione sul principio di economia". Laboratorio Teoretico (9788879166430): 117–128. doi:10.7359/643-2013-paro.
  4. ↑ Rice Bowl: Vegetarian Rice Recipes from India and the World.
  5. ↑ Cohen, Margot (26 October 2007). "The Dish: Bisi Bele Bath". The Wall Street Journal. Retrieved 19 January 2017. (subscription required)


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