Bisi Bele Bath is a traditional South Indian rice-based one-pot meal combining rice, lentils, and vegetables with a spiced masala powder. It is a wholesome, complete meal known for its complex flavors and celebratory nature.
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Adapted from a video by Your Food Lab
BUSTING INDIAN FOOD MYTHS with @krishashok WHILE COOKING BISIBELEBATH | Chef Sanjyot Keer
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1
Prepare the bisi bele bath masala powder: In a pan on low heat, dry roast urad dal and chana dal until they turn golden brown and release a nutty aroma.
2
Add coriander seeds, black pepper, cumin, cinnamon, and marathi moggu to the toasted dals and continue roasting all the spices together over low heat until fragrant, being careful not to burn them.
3
Lightly toast Byadgi red chilies in oil in one pan, then in another pan, carefully toast poppy seeds, fenugreek seeds, and coconut without burning them.
4
Combine all the toasted spices together and add asafoetida near the end while the mixture still has residual heat. Once completely cooled, grind the mixture to a fine powder in a spice grinder.
5
Soak the rice and toor dal separately for a few hours, or at least 30 minutes. Transfer to a pressure cooker with turmeric, salt, and about 3.5 times water to make a khichdi-like consistency.
6
Add diced potatoes, carrots, and green beans to the pressure cooker. Seal and pressure cook for about 15 minutes until the rice and dal are fully cooked and soft.
7
In ghee, fry cashews and peanuts until golden brown, then remove and set aside on a paper towel.
8
Make the tempering (tadka): Add mustard seeds, curry leaves, and dried chilies to hot ghee and let them splutter and release their aromas.
9
Add all the cooked rice, dal, and vegetable mixture to the tempered oil and gently mix until well combined.
10
Stir in the green peas, tomatoes, and green bell peppers, cooking just until the vegetables are tender but still maintain some texture.
11
Add soaked tamarind pulp for sourness and a small amount of jaggery to balance the flavors.
12
Add the bisi bele bath masala powder, mixing it with a little hot water to disperse it evenly throughout the dish.
13
Taste the dish and adjust the salt as needed. Add more hot water if necessary to achieve the desired consistency.
14
Plate the dish and garnish generously with fresh coriander leaves and the fried cashews and peanuts for added aroma and crunch.
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