Bisi Bele Bath

Name: Bisi Bele Bath
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 1/2 cup khichdi rice (or any rice); 1/4 cup arhar dal (toor dal); 1/2 cup cauliflower (cut into bite-size); 8-10 beans (cut into bite-size); 1 carrot (cut into bite-size); 2-3 tbsp peas; 1/2 cup capsicum (for tadka); 1 tsp salt (plus 1/2 tsp later, adjust to taste); 1 tsp + 1 tbsp + 2 tbsp ghee; 1 tbsp channa dal; 1 tbsp urad dal; 2 red chilies; 1 tbsp whole coriander seeds; 1/2 tsp cumin seeds; Less than 1/4 tsp fenugreek seeds; 1 pinch hing (asafoetida); 1 tsp poppy seeds; 1 tbsp chopped dry coconut (or desiccated coconut); 1 inch cinnamon; 2 cardamoms; 1 small piece nutmeg; 2 cloves; 4-5 black pepper; 1/2 tsp mustard seeds (plus 1/2 tsp for tadka); 1/4 tsp turmeric powder (plus 1/4 tsp for tadka); 7 chopped cashews and 6-7 whole cashews; 10-12 curry leaves; 1 chopped tomato; 1 tbsp tamarind pulp; 1/2 cup water (plus extra as needed)

A traditional and aromatic rice and lentil dish from Karnataka, South India, cooked with vegetables and a special masala blend.

Servings

4 People

Prep Time

20 mins

Cook Time

30 mins

Ingredients

Total Time

50 mins

Instructions

Soak 1/4 cup of arhar dal for 20 minutes and discard the extra water.

Add 1/2 cup rice and soaked dal to a pressure cooker.

Add chopped vegetables (cauliflower, beans, carrot, peas), 1 tsp salt, 1 tsp ghee, and 2.5 cups water.

Close the lid and pressure cook for 1 whistle on high flame, then lower the flame and cook for 2 more minutes.

Dry roast 1 tbsp channa dal and 1 tbsp urad dal in a pan on low-medium flame until golden brown. Remove them onto a plate.

Add 1/2 tsp ghee to the same pan and roast red chilies, coriander seeds, cumin, fenugreek seeds, hing, poppy seeds, dry coconut, cinnamon, cardamom, nutmeg, cloves, black pepper, and mustard seeds until aromatic. Turn off the flame and set aside.

Grind the roasted masala ingredients to a fine powder after cooling.

Heat 2 tbsp ghee in a pan and roast chopped and whole cashews until golden. Remove and keep aside.

Add mustard seeds to the pan. When they crackle, add curry leaves, turmeric, chopped tomato, and capsicum. Sauté lightly.

Add tamarind pulp, 1/2 cup water, and ground masala to the pan. Add roasted cashews, cover, and simmer for 2 minutes.

Open the pressure cooker once it cools. Add the cooked rice and dal mixture to the tadka masala and mix well.

Add 1/2 cup water and 1/2 tsp salt to adjust consistency and balance flavors.

Add 1 tbsp ghee and some chopped coriander. Simmer for 2-3 minutes on low flame until everything blends well.

Transfer to a serving bowl, garnish with roasted cashews and green coriander.

Serve hot with kara boondi or raita.

Indian Recipes