Sugar-Free Bisi Bele Bath
Sugar-Free Bisi Bele Bath is a wholesome and flavorful South Indian one-pot dish that brings comfort to your table without any added sugar. Made with protein-packed toor dal, hearty rice, and an assortment of fresh vegetables like carrots, peas, and potatoes, this recipe is seasoned with aromatic Bisi Bele Bath powder and tangy tamarind pulp for a burst of traditional flavors. A tempering of mustard seeds, curry leaves, and golden-fried cashews in ghee adds richness and texture, while asafoetida enhances the dish’s signature aroma. Perfectly balanced and naturally nourishing, this gluten-free recipe offers a healthy twist on the classic Karnataka delicacy—ideal for those seeking a sugar-free, vegetarian culinary experience. Serve it warm for a satisfying meal the whole family will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Rice
- 0.5 cup Toor dal (pigeon peas)
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 10 units Curry leaves
- 1 medium Onion, chopped
- 2 medium Tomatoes, chopped
- 2 cups Mixed vegetables (carrots, peas, potatoes), chopped
- 2 tablespoons Tamarind pulp
- 3 tablespoons Bisi Bele Bath powder
- 1.5 teaspoons Salt
- 6 cups Water
- 1 tablespoon Ghee
- 0.5 teaspoon Asafoetida
- 10 units Cashew nuts
Instructions
Rinse the rice and toor dal in water until the water runs clear. Soak them together in enough water for about 30 minutes.
Drain the soaked rice and dal, then cook them in a pressure cooker with 4 cups of water for 3 whistles or until soft and mushy.
In a large pot, heat the vegetable oil over medium heat. Add mustard seeds and let them crackle.
Add curry leaves and chopped onions. Sauté until the onions turn translucent.
Stir in the chopped tomatoes and cook until they become soft and mushy.
Add the chopped mixed vegetables and sauté for another 5 minutes.
Pour in the tamarind pulp and 2 cups of water, then bring it to a boil.
Stir in the Bisi Bele Bath powder and salt, then let the mixture simmer for 10 minutes, allowing the vegetables to cook through.
Add the cooked rice and dal mixture into the pot and mix well to combine all ingredients.
Cook the mixture on low-medium heat, stirring frequently, for about 15 minutes until everything is well incorporated and has a thick, porridge-like consistency.
In a small pan, heat ghee and add asafoetida along with cashew nuts. Fry until the nuts are golden brown.
Pour the ghee and cashew mixture over the Bisi Bele Bath and mix well.
Serve hot, garnished with additional ghee, if desired.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4589 mg | 200% | |
| Total Carbohydrate | 235.1 g | 85% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 42.9 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4000 mg | 85% | |
*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.
