Goan Bisibelebath

Bisibelebath (also written Bisi Bele Bath), meaning hot lentil rice, is a much loved dish of the Karnataka and surrounding regions of South India. In form, it is similar to a kitchari (rice and lentils cooked together), but is actually a variant of a the Tamil mixed vegetable Sambar with Rice (Sadam Sambar) as it has tamarind included. In some parts it is also known as Bisi bele huliyanna which means hot lentil sour rice.

This recipe is from Goa, where I first tasted Bisibelebath. Goan Bisibelebath is a beautiful dish, and this is the recipe that I learned there. By comparison, it is a simple version (but delicious) – some versions have 30 or more ingredients.

Are you looking for Indian Rice dishes? Try Zucchini Rice, Masoor Sprouts Rice, and Parsi Kitchari.

Perhaps you are after Toor Dal recipes. There are our Sambars, of course. Then try Punjabi Aamti Bhat, Eggplant with Toor Dal (Rasavangi), and Indian Dal Soup.

Try some other Goan recipes here and here. And all of our Indian dishes are here.

Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in our Retro Recipes series. You might also like to explore our Kitchari recipes here.

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Aromatic Lemon and Curry Leaf Rice

This rice dish, very delicious I must say, is cooked in the oven. This method is  very handy if you are cooking a large meal and want to leave the stove top for other dishes. The general method can be used without the addition of the aromatics. Ottolenghi has this recipe in his book Plenty More but I have tarted it up just a little. As much as I love Yotham and crew, they need to get a better handle on Indian ingredients (IMO), so I have added or changed out a couple of things in this dish.

Try to get hold of fresh curry leaves on the stem for this dish – they freeze or dry well, so don’t worry if you end up with a big bunch. One of the ways in which curry leaf flavour is layered into a dish is to use them in several different ways in the same dish. Flavour a broth with them, as Ottolenghi does, saute/fry them in ghee or some other oil because the flavour is most easily transported by oils, and add crushed leaves to the final dish. I have used the last two methods in my version of this dish.

Serve the dish with an Indian pickle and a vegetable or lentil curry.

We have several ways of cooking rice, and this oven method is one more. Also try Oven Finished Rice, Buttery Steamed Rice, and The Absorption Method.

Similar recipes include Turmeric Rice, Saffron, Date and Almond Rice, Carrot Rice, and Lemon Rice.

Browse all of our Rice dishes, and our Indian Recipes. Our Indian Essentials are here. All of the Ottolenghi dishes we have made are here. Or explore our Early Summer recipes.

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Norom Shada Khichuri | Latka Kitchari | Bengali Soft Kitchari

Bengalis love their kitchari, and love the rain. Often the two go together – as the rains come, the consumption of kitchari increases exponentially.

There are dozens of types of Kitchari. It is eaten in different forms all over India, but even in Bengal alone, many varieties exist. Kitchari style dishes can vary from pilaf/pulao-like dishes, to the more porridge-like Pongals of Tamil Nadu and the beloved Bisibelebath of Karnataka.

This kitchari is a well-cooked – that is, it is quite soft and moist, almost slightly soupy. It is delicious and it is perfect on a rainy day, any where in the world. The defining characteristics of this kitchari is that it is very soft (norom) and white, as well as healthy.  It is mostly tempered with onion and garlic. (It can also be served very soupy, almost like an Indian version of Chinese Congee. We will add a recipe for this version later on and add a link here.)

I have seen Kitchari referred to as Hodgepodge. My goodness! A hodgepodge is a random assortment of things — a group of things that don’t quite fit together. There is a dish from Nova Scotia called Hodgepodge but it is nothing like Kitchari. It is a collection of beans, peas and potatoes cooked in one pot. It is also common to call Kitchari as risotto. Again this is a great misnomer. Kitchari must be one of the most well known of Indian dishes outside of India, thus it is surprising to see Indian cooks give it other names. You can read more about that here.

Are you after other Kitchari dishes? Try Goan Bisibelebath, Bengali Vegetable Kitchari, Gujarati Kitchari, and Bengali Bhog Kitchari.

Or are you looking for other Bengali dishes. Try Bengali Rice Kheer.  There are more Bengali dishes coming, so check back here.

Browse all of our Kitchari recipes and all of our Bengali dishes. Our Indian recipes are here. Or take some time to explore our lovely Late Autumn dishes.

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Bhuna Khichuri | Bengali 5 Lentil Kitchari with Toasted Mung Dal

The warm weather disappeared and our thoughts turned to kitchari as it rained and rained and rained. Researching Bhuna Kitchari, I came across a very interesting recipe, one that took time and extraordinary care over the making of this dish.  Bhuna Khichuri is a richer version of Kitchari and injects flavours not only through the spices used but also by the slow frying of onions, the roasting of the mung dal and the frying of the other lentils and rice. There are 5 lentils used in this dish. The word Bhuna actually comes from the roasting of the moong dal and the frying the rice as the kitchari is made.

It is true that this recipe for Bhuna Khichuri is fussier than others – more steps and an attention to detail. But the end result justifies the means. Often at our house Kitchari is made in the rice cooker, and it is pretty fast and pretty good. But when time allows, more complex variations yield wonderful results. The recipe isn’t difficult – let me reassure you – it just has a few more steps. I have followed the original recipe fairly closely, with just a few alterations.

The secret to this dish, which I recommend that you note, is the frying of the onions – caramelise them – the quality of your ginger-garlic paste, toasting of the mung dal and the frying of the rice. The texture of the dish is wonderful! Also, on occasion I have used urad dal and matki (moth) beans when I have been out of masoor or mattar dal. Both need to be in the longer soaking.

Similar dishes include Norom Shada Khichuri, Bengali Vegetable Kitchari, Maharashtrian Masoor Sprouts Kitchari,  and Gujarati Kitchari.

Browse all of our Kitchari Recipes. Browse our Indian recipes here and our Indian Essentials here. Or take some time to explore our Early Summer dishes.

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Sri Lankan Ghee Rice with Pandanus | Buttered Rice

Ghee rice is such a celebratory dish, rich in flavour and great to accompany light spicy dishes. This rice is flavoured with pandan leaves and curry leaves, adding sultanas to highlight the sweet floral notes of the pandan. It is exotic and luxurious, and a delight at the table.

I was never much bothered with washing and soaking rice, but basmati deserves this attention. I love the aged basmati rice with its long beautiful grains, and soaking definitely adds to the finished product. Please make the time to soak the rice while you chop the onion and get the other ingredients ready.

Similar recipes include Sri Lankan Coconut Curd Rice, Sri Lankan Yellow Rice, and Sakkarai Pongal. Also try Sri Lankan Pol Roti.

This rice dish adds to our collection of mixed rice dishes. You can explore them all here. It is a Sri Lankan dish, and you might like to browse our other Sri Lankan recipes here. Or perhaps have a look at our Indian recipes too. Our Late Spring recipes are here.

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Kiribath | Sri Lankan Coconut Rice

A celebration dish from Sri Lanka

Tropical countries around the globe have their own versions of coconut rice. This one is from Sri Lanka, and is different to our other Coconut Rice dishes in that the rice is allowed to over-cook and become very soft and tender. It can be served hot, but if allowed to cool it solidifies and can be cut into diamond shapes.

Sri Lanka has a beautiful red rice which is often used to make this dish. It is nutty in taste, but is much softer than brown rice. This coconut rice is an auspicious dish in Sri Lanka, being made on every important day, festivals, celebrations and on the first day of each month to mark to symbolise luck and happiness.

Similar dishes include Sri Lankan Ghee Rice, Yellow Rice with Yoghurt, Green Mango and Coconut Rice, and South Indian Coconut Rice.

Have a look at our other Coconut Rice dishes, and explore our Sri Lankan dishes. All of our Rice Recipes are here. Or simply browse our Late Spring recipes.

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Sri Lankan Yellow Rice With Yoghurt | Aromatic Sri Lankan Turmeric Curd Rice

Turmeric Rice, Sri Lankan style

Off to Sri Lanka today for a popular Sri Lankan rice dish, rich in flavour, aromatic and colourful on the table. There is a secret to this dish – chopped coriander and natural yoghurt is added to the rice just before serving.

Sri Lankan food is dominated by spices, and while many dishes are similar to those in neighbouring countries, especially South India, their use of spices, herbs, vegetables and fruit is distinctive and makes their cuisines unique.

I love rice and the endless varieties of Indian and associated rice dishes. Similar recipes include Aromatic Lemon and Curry Leaf Rice, Sri Lankan Ghee Rice, Green Mango and Coconut Rice, Spicy Eggplant Rice, and  Turmeric Rice.

You can browse all of our Rice dishes and our Indian dishes. Our Indian Essentials are here. Or you might explore our Late Spring dishes.

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Moraiya Kitchari with Yoghurt | Khichuri

A lovely light kitchari for recuperation, fasting or detox. Or just enjoy it at any time. I love it for breakfast.

Moraiyo, it sounds like a love song but is actually a millet, and it is a grain I have fallen in love with.

Since being introduced to Moraiyo (Barnyard Millet) by my Mahastrian friends, I have become a fan. It cooks up beautifully, and can be cooked to any texture you like, from separate grains, almost like couscous, to thicker, stoggy texture more akin to the South Indian style pongal. Add spices and perhaps some vegetables, and you have a meal – breakfast, lunch or dinner!

It is a quick and easy recipe to make – a no-fuss but loved breakfast item in this household.

This is also a fasting dish, for those who follow Hindu fasting practices.

Similar recipes include Moraiya Kitchari, Sago Kitchari, and Bhuna Kitchari with 5 Lentils.

You might like to explore other Moraiya dishes, or browse our Kitchari recipes. Our Indian recipes can all be found here and our Indian Essentials are here.. Perhaps some Spring recipes for you? Explore our Early Spring dishes.

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Green Mango and Coconut Rice

Perfect for hot weather. Cooling and delicious.

It is easy to have a thing for green mangoes, whether they are the sour type, or just unripe sweet mangoes, or the sour-sweet type. Here, we love them a lot.  (If you love green mangoes, you probably also love ripe, sweet mangoes of any variety.)

When it is green mango season, the local large Asian supermarket stocks all sorts of green mangoes in large boxes, a dozen layers deep, by their front counter. It is difficult to leave the shop without any. But even when it is not prime season, they seem to have some, so we enjoy them pretty much all year round.

This recipe highlights the crispy tartness of the green mango, together with a punch of chilli and a hint of salt – the three flavours that go so well together. It is all combined with rice – slightly hot and salty with the sweetness of coconut, the slight bitter punch of the fenugreek, and toasted peanuts and crispy fried dal for a crunchy texture. What could be better?

This dish works well as a snack, side dish or rice salad. Rice made with green mangoes is popular in South India , with Andhra Pradesh, Karnataka and Tamil Nadu all making it a little differently. This one is Tamil in style.

Similar recipes include Kiribath – Sri Lankan Coconut Rice, Carrot Rice, Mango Rice, and Zucchini Rice. Green Mango dishes include Mung Dal with Green Mango, and Spicy Green Mango in Coconut Milk.

Check our different Coconut Rice Recipes. Browse our Green Mango Recipes, and our Sweet Mango recipes also. Or if you are looking for Rice recipes, they are here. Try our Rice Salads. Our Indian recipes are here, and our Indian Essentials here. Or simply browse our easy Mid Spring recipes.

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Kanda Poha | Onion Poha | Flattened Rice with Onions

Such a delicious snack from Northern India

Poha, a steamed and flattened rice (“steamrolled” I call it) is a great base for Indian snacks. In this poha recipe, it is teamed with onions and peanuts. Kanda Poha goes great mid afternoon with a cup of milky sweet tea (chai). Or it can be a great quick supper dish when you arrive just a little too late home from work. Or, as often done in parts of India, it is a great breakfast dish.

There are several thicknesses of poha – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). This recipe uses medium or thick poha, which you can buy from your Indian grocery. Thick is preferred. Thin poha is not suitable for this dish.

Are you looking for other Poha dishes? Try Poha Chaat, Poha with Potatoes and Peanuts, Kolache Poha, and Poha with Banana, Honey and Coconut.

Browse all of our other Poha recipes and all of our Indian recipes. All of our Snacks are here. Or simply explore our easy Early Winter recipes.

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Carrot Rice | Carrot Pilau

Mixed rice dishes are easy to prepare and quickly become family favourites. They are great lunch or tiffin dishes, and served with a raita/pachadi and a simple salad to make a delicious light meal.

Carrots have an inherent sweetness and it is emphasised when you sauté them in ghee. This recipe compliments that sweetness with the bite of the green chilli, the warmth of sweet spices like cardamom, cloves and cinnamon, and the crunch of onions and nuts. You will really enjoy it.

If you are looking for similar Rice recipes, try Sri Lankan Ghee Rice, Spicy Eggplant Rice, Sri Lankan Yellow Rice with Yoghurt, Cumquats Rice, Rice and Cauliflower Pilaf, Lemon Rice, and Pepper Cumin Rice. Barley Pilaf is pretty good too.

Are you looking for Carrot recipes? You will like this Green Bean and Carrot Poriyal, Carrot Poriyal with Coconut Lentil Crumble, Carrot Thoran, and Carrot Sambal.

You can browse all of our Rice dishes here, and find all of our Carrot recipes here. Take some time and explore all of our Indian recipes. Or browse our Early Summer recipes.

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Bengali Vegetable Khichuri | Kitchari

Bengal has so many different types of khichuri (kitchari), its quite mind blowing. They adore their them. This one is a kitchari with the classic combo of peas, cauliflower and potato, together with an onion-spice mix. It is quite a flavoursome dish, and another addition to our 20 or so published and scheduled kitchari dishes.

You might guess that kitchari is also well loved in this house – a more nourishing and comforting dish is hard to find. The vegetables in this one add to its nutritional value as well as flavour and texture. Bengali’s make kitchari on rainy days, it is popular in the monsoon season – but don’t be held back. Make this dish at any time of the  year.

Kitchari is also very good for babies and invalids.

It is difficult to get the local Bengali rice unless you have a specialist Indian grocer near you, so use Basmati rice. You might like to begin the recipe by making your own ginger paste and Bengali Garam Masala.

Similar recipes include Buttery Steamed Kitchari, Norom Shada Khichuri, Moraiya Kitchari with Yoghurt, Barnyard Millet Kitchari, Parsi Kitchari, and Ven Pongal.

We have other Bengali recipes. Try Bengali Rice Kheer and Bhog Kitchari.

Or explore all of our Kitchari recipes and we have a number of Indian mixed rice dishes. Browse all of our Rice dishes. Our Bengali recipes are here, all of our Indian recipes here and our Indian Essentials here. Or explore our Early Autumn collection of recipes.

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Moraiya Kitchari | Barnyard Millet Kitdchari | Sama ki khichdi | Khichuri

Moraiya Kitchari is a delightful dish, healthy and nourishing. It is regularly made for Navratri fasting, Ekadashi fasting or any other time of Hindu fasting as it is an easily digestible dish. It is delicious in its own right – lightly spiced and less vigorous of taste than many Indian dishes, but don’t put it aside because of that. Try it with a wet curry like a yoghurt or besan curry, even a Poritha Kuzhambu! You will enjoy.

Moraiya is composed of tiny, white, round grains. In India, cereal grains are not consumed during fasts. Hence, Moraiya is a popular alternative, especially during Navratri. It is often used in place of rice, although it does not cook into separate grains like long grained rice. It is quite sticky when it is cooked and the grains stick together somewhat.

Are you looking for other Kitchari dishes? Try Moraiya Kitchari with Yoghurt, Sago, Peanuts and Potatoes Kitchari, Maharashtrian Kitchari with Masoor Sprouts, and a Simple Parsi Kitchari.

You might like to check to see whether we have posted other Moraiya recipes. You can browse all of our other Kitchari recipes. Our Indian recipes are here and our Indian Essentials here. Or explore our Early Spring dishes .

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Subudana Kitchari with Potatoes and Peanuts | Sago Khichuri | Sago Pilaf

Remember Kurma? If you are of a certain age, and Australian, you will recall his TV shows of vegetarian Indian cooking. He really was the first to bring Indian food to Australians in a way that made it easily comprehensible and easy to cook. He was a stickler for detail, and for this I love him. So many recipes out of India these days are low in detail, low in precision, and that allows others to take liberties with Indian recipes. Soon, Indian food is no longer Indian food, but some mish mash of regional differences and non-Indian preferences.

One small example. I am constantly frustrated by recipes that say “1 cup rice”. Which rice? Basmati? Short grained? Long grained? Red or white? A South Indian variety? or a North Indian Variety? And it can make a huge difference to the end result. Do you need rice that is harder? Soft? Sticks together? Separates beautifully? Kurma would never leave one in doubt.

We don’t use rice in this recipe, even though it is a kitchari. This recipe from Kurma uses sago. But as usual, Kurma is precise in all details.

Are you interested in other Sago recipes? Try Sago Payasam, and Sago Coconut Payasam.

We have quite a number of Kitchari recipes, for example Goan Bisibelebath, Maharashtrian Kitchari with Masoor SproutsGujarati Kitchari, Bengali Kitchari and Moraiya Kitchari with Yoghurt.

Feel free to browse all Sago recipes, and all of our Kitchari Recipes. Browse our Indian recipes here and our Indian Essentials here. Or take some time to explore our Late Summer recipes.

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Zucchini Rice, Indian Style

Anyone who has ever grown zucchini will know that you can get a glut of zucchini very quickly. I planted 4 plants this year, forgetting how large the plants get, and they seem to be taking over the veggie garden. They have already swallowed 2 chilli bushes and a whole lot of radishes!

So I have the opportunity to explore zucchini recipes at this time of year, trying to keep that glut under control. This is an Indian mixed rice – cooked rice is mixed with spices and perhaps a vegetable or other ingredient. Indian mixed rice dishes are flavoursome and healthy!

Would you like to try other Mixed Rice dishes? Try Aromatic Lemon and Curry Leaf Rice, Pepper Cumin Rice, Masala Lemon Rice, or Golden Rice.

Try these zucchini dishes: Zucchini Fry, Zucchini Thoran, and Marinated Zucchini.

You can browse all of our Mixed Rice dishes, all of our Rice dishes, our Zucchini dishes, or our Indian Recipes. Or simply explore our Late Summer dishes.

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