Cooking

IIE DIGITAL: Vivek Oberoi’s home is a wonderful mix of cultures, with North Indian, South Indian, Sindhi and Marathi traditions all coming together under one roof. Naturally, his family kitchen features a wide variety of dishes from across the country. But when it comes to his personal favourite, Vivek has a clear answer: the Bisi Bele Bath made by his mother. For the actor, no one can prepare this traditional dish quite like her.

A popular speciality from Karnataka, Bisi Bele Bath is often compared to khichdi as both rice and lentils are cooked together. However, the two dishes are quite different in flavour. Bisi Bele Bath gets its distinct taste from a special blend of spices, along with vegetables, tamarind and jaggery, all cooked together in a single pot.

To prepare this comforting dish, you will need one cup of rice, half a cup of toor dal, four cups of water, one carrot, 15 beans, one potato, half a cup of green peas, one onion, one tomato, one tablespoon of tamarind, two to three tablespoons of Bisi Bele Bath masala, one teaspoon of jaggery, two tablespoons of ghee, mustard seeds, cumin seeds, curry leaves, dried red chillies, a pinch of asafoetida, eight cashews and salt to taste.

Start by preparing the masala. Dry roast coriander seeds, cumin seeds, dried red chillies, dry coconut, fenugreek seeds, asafoetida and cardamom until aromatic. Grind the roasted spices into a fine powder and set it aside.

Now wash the rice and dal thoroughly and transfer them to a pressure cooker. Add the water and chopped vegetables, then cook for three whistles. Wait for the pressure to release naturally before opening the cooker.

Add the tamarind, Bisi Bele Bath masala, jaggery and salt to the cooked rice and dal. Mix everything well and add enough hot water to give the dish a soft, flowing consistency. Let it simmer over low heat for a few minutes so that the flavours blend beautifully.

For the final tempering, heat ghee in a pan and add mustard seeds, cumin seeds, curry leaves, dried red chillies, asafoetida and cashews. Once the cashews turn golden, pour the tempering over the cooked Bisi Bele Bath.

Serve the dish hot and enjoy its rich, aromatic flavours. It tastes even better with crispy potato fries or crunchy papad on the side & making it a wholesome -comforting meal.