Whole30 Bisi Bele Bath
Delight your taste buds with Whole30 Bisi Bele Bath, a nutritious and wholesome twist on the traditional South Indian comfort dish. This recipe swaps out white rice for low-carb cauliflower rice, making it perfect for Whole30, paleo, or gluten-free diets. Packed with protein-rich toor dal, fresh vegetables, and aromatic spices, including the classic Bisi Bele Bath powder and tangy tamarind paste, this dish offers a flavorful, hearty experience with every bite. The slow simmering ensures the ingredients meld into a creamy, porridge-like consistency, while a final drizzle of coconut oil and a garnish of fresh coriander elevate its earthy charm. Ideal for a satisfying weeknight meal or meal prep, Whole30 Bisi Bele Bath is a nourishing dish that brings bold, authentic South Indian flavors to your table.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups cauliflower rice
- 1 cup toor dal (yellow split pigeon peas)
- 3 cups water
- 2 tablespoons ghee
- 1 teaspoon mustard seeds
- 2 pieces dried red chilies
- 10 leaves curry leaves
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 medium carrot, diced
- 0.5 cup green beans, chopped
- 0.5 cup peas, frozen
- 2 tablespoons Bisi Bele Bath powder
- 1 tablespoon tamarind paste
- 1 teaspoon salt
- 1 tablespoon coconut oil
- 2 tablespoons coriander leaves, chopped
Instructions
Rinse the toor dal thoroughly under running water, then soak in 1 cup of water for at least 30 minutes.
Drain the soaked dal and transfer to a pressure cooker with 2 cups of water. Cook for 2 whistles or until completely soft. Set aside.
Heat ghee in a large pan over medium heat. Add mustard seeds and let them splutter.
Add dried red chilies and curry leaves. Stir briefly until fragrant.
Add the chopped onion and sauté until translucent.
Add the chopped tomato, diced carrot, chopped green beans, and frozen peas to the pan. Stir well and cook until the vegetables are just tender.
Stir in the Bisi Bele Bath powder, tamarind paste, and salt. Mix thoroughly to coat the vegetables.
Add the cooked toor dal to the pan along with the cauliflower rice. Mix everything well and add 1 cup of water.
Reduce the heat to a simmer and cook the mixture for 10-15 minutes, stirring occasionally, until the flavors meld and the dish reaches a porridge-like consistency.
In a small pan, heat the coconut oil and pour it over the cooked mixture. Stir well.
Garnish with chopped coriander leaves before serving. Serve hot.
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2588 mg | 113% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 35.4 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4937 mg | 105% | |
*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.
