Bisi Bele Bath
Dive into the comforting flavors of Karnataka cuisine with this authentic Bisi Bele Bath recipe, a wholesome one-pot rice dish that combines the goodness of rice, toor dal, and a medley of fresh vegetables, all infused with the rich tang of tamarind pulp and the aromatic warmth of Bisi Bele Bath powder. This South Indian classic is prepared using a pressure cooker for ease and then simmered with a flavorful tempering of mustard seeds, curry leaves, and asafoetida. The dish is crowned with golden-fried cashews and served piping hot with a dollop of ghee, making it an irresistible blend of hearty, tangy, and spicy notes. Perfect for family dinners or festive occasions, this vegetarian delicacy pairs beautifully with papad or a side of cooling raita. If you're looking for a traditional Indian recipe that's deliciously satisfying and packed with nutrients, Bisi Bele Bath is your go-to! Keywords: Bisi Bele Bath recipe, South Indian rice dish, traditional vegetarian recipes, tamarind rice, one-pot meals, Karnataka cuisine.
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Recipe Information
Ingredients
- 1 cup Rice
- 0.5 cup Toor dal (split pigeon peas)
- 1 cup Mixed vegetables (carrot, beans, potato, peas, etc.)
- 1 medium Onion
- 1 medium Tomato
- 2 tablespoons Tamarind pulp
- 3 tablespoons Bisi Bele Bath powder
- 0.5 teaspoon Turmeric powder
- 3 tablespoons Ghee
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 0.25 teaspoon Asafoetida (Hing)
- 1 teaspoon Salt
- 10 pieces Cashew nuts
- 5 cups Water
Instructions
Rinse the rice and toor dal thoroughly in water until the water runs clear. Drain and set them aside.
In a pressure cooker, add the rice, toor dal, diced mixed vegetables, and water. Pressure cook for 3-4 whistles or until everything is cooked soft.
While the rice and dal are cooking, soak the tamarind in 1/4 cup of warm water for 10 minutes and extract the pulp. Set aside.
In a large pan, heat 2 tablespoons of ghee over medium heat. Add mustard seeds and let them splutter.
Add curry leaves and asafoetida to the pan, followed by chopped onions. Sauté until the onions turn translucent.
Add chopped tomatoes and cook until they soften. Stir in the turmeric powder, Bisi Bele Bath powder, and salt.
Pour in the tamarind pulp and let the mixture simmer for about 5 minutes, allowing the flavors to blend.
Once the pressure releases from the cooker, open and mash the rice, dal, and vegetables slightly for a thicker consistency.
Add the cooked mixture from the pressure cooker into the pan with the tamarind and spice blend. Mix everything well and let it simmer together for another 5-10 minutes, adjusting the water consistency as needed.
In a small pan, heat the remaining tablespoon of ghee and fry the cashew nuts until golden. Add them to the Bisi Bele Bath as a garnish.
Serve hot with a dollop of ghee on top, accompanied by papad or raita.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 667 mg | 29% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 9.7 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
