Bisi bele bhath is a culinary icon, deeply rooted in South Indian Tamilian and Kannada cuisines. It has earned its place in almost every household, cherished for its tantalizing blend of lentils, rice, and vegetables infused with a spicy-sour essence. Enhanced by a bespoke masala powder paste, this dish exudes a luxurious aroma that, when savored with a drizzle of ghee, leaves one utterly content. Typically paired with boondi raita and potato chips, bisi bele bhath emerges as a go-to favorite for busy weekends, offering a hearty one-pot solution to family meals.

Packed with lentils, proteins, carbohydrates, and essential nutrients, this dish serves as a comprehensive meal, fulfilling dietary requirements with ease. While some may find its preparation daunting due to the array of spices involved, I suggest preparing a small jar of the signature spice blend in advance. This bisi bele bhath masala powder not only simplifies the dish's creation but also lends its remarkable flavor profile to various other accompaniments. It's a versatile addition to your pantry, complementing your existing spice powders and garam masala.

Stay tuned for my forthcoming posts, where I'll unveil a plethora of recipes utilizing this multifaceted spice blend.

Ingredients:

• 8-10 dry red chillies preferably mix of Byaadgi and Guntur chillies ( named after the towns from where they originate and known for the colour and sharp taste.

• 5 tsp coriander seeds/dhania seeds

• 4 tsp udad dal/black gram

• 4 tsp chana dal/bengal gram

• 1 tsp cumin

• 1/4 tsp pepper corns

• 3-4 cloves/lavang

• 2 bayleaves

• 1 big piece of cinnamon about 1 and half inch

• 1/4 tsp methi seeds/fenugreek seeds

• 4 tsp khus khus/poppy seeds

• 4-5 tbsp of grated dry coconut/kopra

• 1/4 tsp asfoetida powder/hing

• 1 tsp turmeric powder may be added separately to the mix or while making the dish but not to added while roasting spices.

Method

Carefully roast all the ingredients over a low flame, ensuring they don't burn. Oil roast the red chillies, while separately roasting the dal and coriander seeds.

Roast the coconut along with poppy seeds in a separate pan.

After roasting, store the powder in a clean, airtight container. For optimal preservation, consider storing it in the refrigerator, especially because of the inclusion of kopra. This helps retain its aroma and extends its shelf life significantly.

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