Low Sodium Bisi Bele Bath
Experience the comforting warmth of **Low Sodium Bisi Bele Bath**, a healthier take on the classic South Indian rice and lentil dish. Perfect for those looking to reduce their sodium intake without compromising on flavor, this recipe combines protein-rich toor dal, fluffy rice, and a medley of vibrant vegetables like carrots, green beans, and potatoes in a mildly spiced tamarind-infused broth. A fragrant tempering of coconut oil, mustard seeds, curry leaves, and asafoetida enhances every bite, while a low-sodium salt substitute ensures heart-friendly indulgence. Finished with optional cashew nuts for crunch, this aromatic dish is ideal for lunch or dinner and pairs beautifully with crispy papad or cooling yogurt. Ready in under an hour, it’s a wholesome and satisfying meal that celebrates the essence of traditional Karnataka cuisine with a modern, health-conscious twist.
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Recipe Information
Ingredients
- 1 cup Rice
- 0.5 cup Toor Dal (Pigeon Pea Lentils)
- 1 cup, chopped Carrots
- 1 cup, chopped Green Beans
- 1 medium, peeled and diced Potatoes
- 0.5 cup Green Peas
- 1 tablespoon Tamarind Paste
- 0.5 teaspoon Turmeric Powder
- 2 tablespoons Bisi Bele Bath Masala Powder
- 2 tablespoons Coconut Oil
- 1 teaspoon Mustard Seeds
- 0.25 teaspoon Asafoetida (Hing)
- 10 leaves Curry Leaves
- 2 tablespoons, optional Cashew Nuts
- 2 whole Dry Red Chilies
- 0.5 teaspoon Salt Substitute
- 5 cups Water
Instructions
Rinse the rice and toor dal separately under cold running water until the water runs clear. Soak the toor dal for 15 minutes.
In a pressure cooker, combine the soaked toor dal, rice, and 4 cups of water. Cook for 3 whistles over medium heat or until the lentils are thoroughly cooked. Allow the pressure to release naturally.
In a large pot, add the coconut oil and heat over medium flame. Add mustard seeds and let them splutter.
Add asafoetida, curry leaves, red chilies, and cashew nuts. Sauté for a minute until the cashews turn golden brown.
Add chopped carrots, green beans, potatoes, and green peas to the pot. Cook for about 5 minutes, stirring occasionally.
Mix in the turmeric powder, Bisi Bele Bath masala, and the tamarind paste. Combine everything well.
Pour in the remaining 1 cup of water and add the salt substitute.
Simmer the vegetable mixture for about 10 minutes or until the vegetables are tender.
Once the rice and lentils are cooked, add them to the pot with the vegetables. Stir thoroughly to combine all the ingredients.
Continue to simmer for another 5-10 minutes, allowing the flavors to meld. Adjust the consistency by adding more water if necessary.
Serve hot, optionally garnished with additional cashew nuts and freshly chopped cilantro.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 207.6 g | 75% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 27.2 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 5631 mg | 120% | |
*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.
