"A healthy recipe coming from Karnataka, India, which consists of rice and lentils cooked until creamy, along with vegetables, tamarind, and a special masala (spice mix)."
Indian Rice and Lentils (Bisi Bele Bath)
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- Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 2
Recipe Card
ingredients
For the Masala Powder
- 2 tablespoons coriander seeds
- 1 small cinnamon stick
- 2 whole cloves
- 1 cardamom pod
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 cup grated coconut
- 1 tablespoon chana dal
- 1 tablespoon urad dal
- 1 teaspoon turmeric
- 1 teaspoon poppy seeds
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon fenugreek seeds
- 1/4 teaspoon asafoetida
ingredients
For the Bisi Bele Bath
- 2 cups mixed chopped vegetables (cauliflower, peppers, peas, onion)
- 1/2 cup rice, rinsed
- 1/2 cup toor dal, rinsed
- 1 3-inch piece tamarind, soaked in hot water, then juiced
- 1 tablespoon oil
- 2 dried red chilies
- 3 fresh curry leaves
- 1/2 teaspoon mustard seeds
- 1/2 cup broken cashews
Method
For the Masala
Step 1
In a medium skillet on medium heat, roast all of the ingredients, minus the coconut.
Step 2
Add all ingredients to a spice grinder and grind them along with coconut to a fine powder. Store in a jar.
For the Bisi Bele Bath
Step 1
Cook rice in a rice cooker or pot. Cook dal separately with turmeric until creamy, about 20 minutes.
Step 2
In a Dutch oven, cook vegetables with a 1/4 cup of water. Once it boils, add tamarind juice, salt. Add 2 tablespoons masala powder.
Step 3
Add cooked dal to the Dutch oven and let it boil. Then, add cooked rice and boil until it reaches a porridge-like consistency, 10-15 minutes. Remove from heat.
Step 4
In a small pan, make the tadka. Heat the pan on high and add oil. Then add the mustard seeds, red chillies, curry leaves and cashews. Fry until curry leaves are crispy and the cashews are golden brown, 3-4 minutes. Pour over the Bisi Bele Bath and serve immediately.