Keto/ Low carb/Vegan
Bisibelebath is a traditional karnataka delicacy made with rice, lentils, tamarind, lots of vegetables and ghee. In keto /lowcarb rice, lentils, tamarind are not allowed as they are loaded with sugars. Keto bisibelebath is as delicious as the original version, and a must try dish in the category of keto rice dishes. One can omit ghee if following a vegan keto diet , substitute ghee with nut butters or coconut butter. For crunchy topping, baked cheese crisps, dry roasted peanuts take this dish to a next level.
Preparation Time: 20 min
Cook time : 30 min
Riced cauliflower -200 gms
Moong sprouts -1/2cup
Pumpkin - 150gm .
Green brinjal - (cut into thick long ,slices) 100 gms.
Onion- 100gm (cut into cubes)
Tomato -100gm (cut into cubes)
Ghee - 2tsp ( Vegan : Almond butter, Coconut butter, Cashew butter)
Water 1-2 cups.
Bisibelebath powder-2tsp (MTR).
Sambar powder-2tsp ( MTR).
Chili Powder-1 tsp or according to taste.
Turmeric powder .
Ghee- 4 tsp
Jeera - 1tsp
Dried redchillies: 2
Hing or asafoetida - A pinch
For crunchy topping (optional )
20 gms dry roasted peanuts
Grated mozzarella cheese -30gm ( cheese crisps)
Make cauli rice and keep it aside . (Detailed instructions in home page ,Recipes: cauli-rice. )
In a pressure cooker - add sprouted moong , pumpkin , with 1 cup of water , pressure cook for 3 whistles. Allow it to cool down , then with a blender make into a puree and keep it aside. ( sprouted green moong is preferred, compared to unsprouted green moong, as the carbs are very less in sprouted green moong)
Take a non stick pan , add 2tsp ghee , add onions , tomatoes, cut brinjal , cook for 2minutes, then add turmeric powder, salt , chilli powder, half cup of water and bring the vegetables to boil . At this stage add pumpkin moong puree, bisibelebath masala,, sambhar powder , mix well, and let it cook for 2-3minutes on medium to high flame.
while sambar is boiling, in a microwave safe bowl, Microwave the cauli rice for 2 minutes
Add the microwaved cauli rice to the boiling sambar, keep a lid and cook for 2-3minutes .
For tempering: Take a kadai, heat 4tsp ghee, then add mustard seeds , jeera once mustard seeds splitter, add dried red chilies, hing or asafoetida , curry leaves at the end, and transfer this to the hot bisibelebath.
You can top it with dry roasted peanuts, and crushed cheese crisps before serving
Authentic rice bisibelebath is served with boondi before serving, which takes this dish to the next level. as, deep-fried foods are not suggested in low carb / keto, this boondi can be substituted with cheese crisps.
For crispy topping (optional )
Grated mozzarella cheese -30gm.
Spread the grated cheese Sparsely all over the baking dish
( use parchment paper , if the baking pan is not non stick).
Preheat the oven to 200c , bake the cheese till the edges are brown for 6- 10min . Remove from the oven and cool it on wire rack . Donot worry if the cheese crisps are soft at this stage, they get crispy, crunchy once cooled.
Crush them and top it over bisibelebath just before serving.
Nutritional Info: per serving