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India is a land of two dozen states with hundreds of languages. Even so, there is a fairly sharp division between Northern India and Southern India, at least in terms of cuisine.  Mississauga and Brampton are home to many fine restaurants that specialize in the cusines of north and south.  But there is also plenty of mixing to be sure.

One example of this north vs. south distinction is found in what accompanies the main dish. In Southern India, some type of rice dish is almost certain to be served while rice is less commonly found in Northern Indian recipes.

As you would expect in such a diverse and ancient land, there are thousands of rice-based recipes. Nearly every family will have its own distinctive favorite. Here is an example that any diner will enjoy...

Bisi Bele Baath

Bisi Bele Baath is a mixture of rice and lentils that forms the staple of many an Indian table. If you prefer to eat at home, it is a wonderful Indian Food takeout dish that is rich in traditional Indian spices and is simply delicious with Tandoori Chicken - or all by itself.  If you love to cook, try to make it from scratch for something new.  Here's how:

Ingredients:

1 cup long-grained brown rice
1 cup water
1 cup tamarind juice
1/2 cup lentil beans
1/2 cup carrots
1 1/2 cup peas

Seasoning:

For the truly adventurous, you can make your own garam masala for seasoning or simply buy the mixture pre-made.

1/2 tsp turmeric powder
1 tsp coriander seeds
1 tsp cumin seeds
4 cardamon
8 peppercorns
3 dried red chilies
1 tsp fennel seeds
1 tsp garlic paste
1 tsp ginger paste
6 cloves
1 tsp mustard seeds

Preparation:

To prepare the masala, ensure that all ingredients (apart from the pastes) are dried. That is usually done by roasting at 475F/245C for about 1/2 an hour.

Then use a coffee grinder or spice grinder to crush everything into a very fine powder. Add the powder to the paste and mix well in a large bowl. Add a tablespoon of canola oil to thicken and stir until well blended. For a delicious added sweetness, throw in an inch of cinnamon stick and stir some more.

Once that is complete, add the tamarind juice and a cup of water to a sauce pan and bring to a boil. Pour in the rice and vegetables, then sprinkle on the masala. Reduce heat to low and cook for 8-20 minutes, according to the directions on the rice package.

Once the simmering has boiled away some water, with the rice absorbing the rest, remove from heat. Cover and allow to rest for a few minutes. Some rice recipes require you to boil water, add rice, then cover and steam heat for 20 minutes until all water is absorbed. Follow the directions for your kind of rice.

Serving:

Rice is best served hot, so it is usually prepared near the end of creating other dishes. It can be kept covered for a few minutes if needed. Avoid letting it sit too long, though, since it will 'wilt' unless the pan is uncovered, in which case it dries out too quickly.

Lay the rice onto the plate then top with a Tandoori Chicken dish for an excellent combination of North and South!  And for more ideas on how to prepare Bisi Bele Baath you can always checkout the Vah-Chef featured on YouTube.