Bisibelabath – Sambar Sadham – Mixed Sambhar Rice
Bisibelabath – Sambhar Sadham is a mixed rice variety in which the rice is cooked with lentils (dhal) along with tamarind juice and spice-flavored vegetable curry. This one-pot meal is quite common in Southern India. The aromatic “Bisibelabath powder” (Bisibelabath spice mix) with selective ground spices adds more taste & flavor to this Sambhar Rice than the usual plain sambar rice.
On weekdays, most of us would always plan to finish cooking with one-pot meals like Bisibelabath, Pulao, Briyani varieties, etc for lunch, as it is easy & time saving. The best option to balance your vegetable diet with variety rice is this Sambhar Sadham. Thought Bisibelabath is originated in Karnataka, it is widely prepared all over in South India especially in Tamil Nadu. I just love the Sambhar Rice that is prepared in Saravana Bhavan. With all the ghee oozing out of steamy Bisibelabath and the crispy chips, I could enjoy it everyday all though the year, without getting bored. 🙂
Bisibelabath is a signature dish of a friend of mine. Though, I had tried sambar rice before with various preparation methods & ingredients, it never tasted anything like this before. (Something close to what I enjoy in Saravana Bhavan). She is generous enough to share the recipe with me and I just spiced up the ingredients to bring out more flavor. For this recipe, I have pressure cooked rice and lentils separately and then added to our veggies and spices. My MIL prepares an easy Sambhar Rice in pressure cooker in a single-go, the recipe of which would be posted here soon. 🙂
This hot aromatic lentils rice with ghee will surely tickle your taste buds. Do try this out and let us know how this turns out for you. 🙂 Over to Bisibelabath – Sambhar Sadham Recipe from HomeMaking Delight with step-by-step photos..
Bisibelabath Recipe – Sambar Sadham – Mixed Sambhar Rice
Bisibelabath | Sambar Sadam | Sambhar Rice | Lentils Rice | Variety Rice | Bisibellabhath | Mixed Sambhar Sadham | Tiffin Box Recipe | Bachelor Sambhar Rice
Raw Rice – 3/4 cup
Toor dal (Thuvaram Paruppu) – 1/4 cup
Moong dal (Paasi Paruppu / Payatham Paruppu) – 1/4 cup
Water – 4 cups or as required (for cooking rice)
Pearl/Small Onions – 1/4 cup (heaped – about 12-15)
Vegetables – 2 – 2 & 1/2cups (cubed)
(Carrot, Beans, Capsicum, Brinjal (Eggplant) , Drumstick, Potato, Peas, Tomato, Indian Broad beans)
Sambhar Powder – 1 tblsp
Tamarind juice – (Extracted from a lemon of size less than 1/4 cup) – 1 & 1/2 cup
Ghee – 3 tblsp or as required
Water – 1 cup (for cooking veggies)
Salt – 2 tsp or as required
Oil – 2 tblsp
Mustard seeds – 1 tsp
Curry Leaves – few
Hing/Asafoetida – 1/4 tsp (powder)
Roast & Grind:
Cinnamon stick (Pattai) – 1 inch piece
Cloves (Krambu) – 2
Cardamom (Elaichi / Elakkai) – 1
Coriander seeds (Dhania) – 1 tblsp
Toor dal (Thuvaram Parupu) – 2 tsp
Chana dal (Kadalai Paruppu) – 2 tsp
Pepper (Milagu)- 1 tsp
Fenugreek seeds (Vendhayam) -1/4 tsp
Cumin seeds (Jeera / Jeeragam) – 1 tsp
Red chilly – 5 or 6
Dry Coconut powder/Kopra thenkai or grated coconut – 3 tblsp
- Add a teaspoon of oil in a pan. Roast the ingredients mentioned under “Roast & Grind” in the given order until they turn golden brown & grind together to make the “Bisibelabath” powder.
3. Add oil in a large deep pan. Once it is hot enough, temper it with mustard seeds, curry leaves & hing and then saute the pearl onions.4. Finally, add the chopped vegetables to the onions and saute them for a minute or so. Then, add water (1 cup) to get the veggies cooked.5. Once they are half done, add the juice extracted from tamarind (1 & 1/2 cup) and sambhar powder. Bring it to boil until the raw smell goes off.6. Finally, add your “Bisibella Bath” powder and give a nice stir. When it thickens, reduce the flame to low.7. Spread the mashed rice & dhal mixture to the gravy slowly and mix it until they are well blended.8. Add ghee & garnish it with cilantro & Karaboondhi / Boondhi (optional). Serve your Bisibelabhath hot or warm with Papad or Raita.
Onion Raita & Garlic Raita would go well this Bisibelabath. Do not forget to fry a few Papads/ Fryums/ Appalam / Chips. 🙂
- You can skip Moong dal and add about 1/2 – 3/4 cup of Toor dal instead, if you want.
- The gravy-like texture of rice might get thickened over time. If it still remains watery, add mashed rice to match the consistency.
- If the bisibelabath has got very thick, you can cook it in low flame by adding water with needed lemon juice & salt.
- You can prepare “Bisibelabath powder” in advance but adding freshly ground spices will bring out more flavor. You can use the left over Bisibelabath powder to your normal Sambhar to add taste.
- I added freshly grated coconut as I was out of dry coconut powder.
- Make sure that you use 2 or more locally grown vegetables (Naatukaikari).
Click here to check out more Indian Rice Recipes like – Lemon Rice /Elumichai Saadam, Biryani & Pulao Varieties.
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