Nut-Free Bisi Bele Bath
Indulge in the comforting flavors of Karnataka with this Nut-Free Bisi Bele Bath, a hearty, aromatic one-pot meal that's perfect for anyone with nut allergies. This gluten-free recipe combines wholesome rice and protein-packed toor dal (pigeon pea lentils) with a medley of vegetables like carrots, potatoes, green beans, and peas. Enhanced with the tangy richness of tamarind pulp and the warmth of authentic Bisi Bele Bath powder, every bite bursts with bold South Indian spice. A coconut oil tempering of mustard seeds, curry leaves, and dried red chilies adds a layer of irresistible fragrance, while a hint of jaggery balances the flavors beautifully. Ready in just one hour, this nut-free version of the traditional dish is an ideal choice for family meals or festive gatherings. Pair it with a side of crispy papad and a dollop of yogurt for the ultimate dining experience!
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Recipe Information
Ingredients
- 1 cup Rice
- 0.5 cup Toor dal (Pigeon pea lentils)
- 5 cups Water
- 1 medium Carrot
- 1 medium Potato
- 10 pieces Green beans
- 0.5 cup Green peas (frozen)
- 2 tablespoons Tamarind pulp
- 2 tablespoons Bisi bele bath powder
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 10 count Curry leaves
- 2 count Dried red chilies
- 0.5 teaspoon Asafoetida
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 1 teaspoon Jaggery (optional)
- 2 tablespoons Fresh coriander leaves
Instructions
Rinse the rice and toor dal under running water until the water runs clear. Soak them in water for 15 minutes.
Dice the carrots, potatoes, and green beans into bite-sized pieces.
In a pressure cooker, add rice, toor dal, 5 cups of water, and the chopped vegetables. Pressure cook the mixture for 3 whistles or until cooked well. Let the pressure release naturally.
Meanwhile, in a small bowl, dissolve the tamarind pulp in 1/4 cup of warm water and set aside.
Once the pressure releases, open the cooker and add the tamarind water to the rice-dal mixture. Stir in the Bisi Bele Bath powder, turmeric powder, salt, and jaggery (if using). Mix well and allow it to simmer on low heat for 5 minutes, stirring occasionally.
In a separate pan, heat coconut oil over medium heat. Add mustard seeds and let them splutter.
Add curry leaves, dried red chilies, and asafoetida to the oil. Fry for about 30 seconds.
Pour the tempering over the rice-dal mixture and stir well to combine.
Garnish the Bisi Bele Bath with fresh coriander leaves and serve hot.
Nutrition Facts
Calories |
1275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 4571 mg | 199% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 30.9 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2885 mg | 61% | |
*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.
