Soy-Free Bisi Bele Bath
Experience the comforting warmth of traditional South Indian cuisine with this Soy-Free Bisi Bele Bath recipe—a wholesome one-pot meal brimming with rich, tangy flavors and hearty goodness. Crafted without any soy-based ingredients, this dish features tender toor dal (pigeon pea lentils) and perfectly cooked rice, infused with the aromatic blend of Bisi Bele Bath powder and tamarind pulp. Fresh, sautéed mixed vegetables, vibrant curry leaves, and a touch of grated coconut add layers of texture and depth, while golden-fried cashew nuts lend a delightful crunch to every bite. Ideal for family meals or special occasions, this easy-to-follow recipe is ready in under an hour and offers a satisfying vegetarian option that's gluten-free and packed with nutrients. Perfectly balanced in spice and comfort, it's your ticket to mastering authentic Karnataka-style cooking!
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Recipe Information
Ingredients
- 0.5 cup Toor Dal (Pigeon Pea Lentils)
- 0.75 cup Rice
- 0.5 teaspoon Turmeric Powder
- 2 tablespoons Tamarind Pulp
- 3 tablespoons Vegetable Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 10 leaves Curry Leaves
- 0.25 teaspoon Asafoetida (Hing)
- 2 cups Chopped Mixed Vegetables (carrots, beans, potatoes)
- 2 tablespoons Grated Coconut
- 2 tablespoons Bisi Bele Bath Powder
- 1 teaspoon Salt
- 4 cups Water
- 10 pieces Cashew Nuts
Instructions
Rinse the toor dal and rice separately with water until the water runs clear. Soak them separately in water for 15 minutes.
In a pressure cooker, add the soaked toor dal and 1.5 cups of water and cook for about 3-4 whistles until the dal becomes soft.
Cook the rice separately with 1.5 cups of water until it is just done, ensuring it's neither too mushy nor too firm.
In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds, curry leaves, and asafoetida to the pot, and sauté for a few seconds.
Add the chopped mixed vegetables and sauté for 5-7 minutes until they begin to soften.
Add the cooked toor dal, tamarind pulp, turmeric powder, and salt to the pot, and mix well.
Add 1 cup of water to the pot, and bring the mixture to a gentle simmer.
Once simmering, add the Bisi Bele Bath powder and mix thoroughly.
Add the cooked rice to the pot and gently stir to combine all ingredients.
Add the grated coconut, and adjust the consistency with more water if necessary.
Let the mixture cook for another 5 minutes on low heat to ensure all flavors meld together.
In a small pan, heat the remaining 1 tablespoon of oil and fry the cashew nuts until golden brown.
Garnish the Bisi Bele Bath with the fried cashew nuts before serving.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3176 mg | 138% | |
| Total Carbohydrate | 188.4 g | 69% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 28.0 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3375 mg | 72% | |
*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.
