How To Make Bisi Bele Bath
If a complete meal is what you're after then this bisi bele bath is for you. This dish is made from a mix of rice, veggies, and lentils.
Rinse the rice and peanuts first. Add 2½ cups water.
- Soak both rice and peanuts for 20 to 25 mins. Add salt.
- Keep on the stove top and cook the rice.
If required, add some more water while cooking the rice.
- Bring to a boil and then lower the flame. Simmer till the rice grains are cooked well. The peanuts would also cook well. Cover and keep aside.
Lentils And Veggies:
Soak 1 tablespoon tightly packed tamarind in ½ or ⅔ cup warm water for 25 to 30 minutes.
- Later squeeze and extract the tamarind pulp.
In a pressure cooker, add rinsed tuvar dal/pigeon pea lentils, turmeric powder and 2 to 2½ cups water.
- Pressure cook for 8 to 9 whistles or till the dal is cooked soft.
- Once the pressure settles down on its own, mash the dal and keep aside.
In another pan, take the chopped veggies and salt. Pour 2 cups water and stir.
- Cover and allow the veggies to cook till they are cooked and still retain their shape.
Bisi Bele Bath:
- Now in the cooker with the mashed dal, add the cooked rice and peanuts.
- Then add the cooked vegetables along with its stock. Stir lightly.
- Add 1 cup water. Add tamarind pulp. Mix everthing well taking care the rice grains do not break.
Now in another pan or bowl, take the 3 tablespoon bisi bele bath masala and 1 cup water.
- Stir very well. The masala tend to stick to the back of the spoon while stirring, so scrape it off and add to the mixture.
- Now add this bisi bele bath + water mixture in the cooker.
Add desiccated coconut. Add salt. Stir well.
- Keep the cooker without the lid on the stove top and simmer on a low flame for about 20 to 25 mins. Add more water if required. Keep on stirring often. The raw aroma of the tamarind has to go away and all the flavors should be blended well. Cover and keep aside once done.
Tempering Bisi Bele Bath:
- In a another pan or the tadka (tempering) pan, heat ghee or oil first. Crackle the mustard seeds and then temper the curry leaves, marathi moggu, dry red chilies, cashews and asafoetida till the dry red chilies change color and the cashews turn a light golden. Don't burn the spices.
- Pour this tempering in the prepared bisi bele bath. Stir and cover the cooker with its lid for about 5 mins, so that the tempering flavors infuse in the bisi bele bath.
Later Serve the bisi bele bath with potato or banana chips/wafers or fried papads. While serving, top with some ghee if desired.
- Sugar: 3g
- Calcium: 38mg
- Calories: 142kcal
- Carbohydrates: 8g
- Cholesterol: 22mg
- Fat: 12g
- Fiber: 2g
- Iron: 1mg
- Monounsaturated Fat: 4g
- Polyunsaturated Fat: 1g
- Potassium: 205mg
- Protein: 2g
- Saturated Fat: 7g
- Sodium: 442mg
- Vitamin A: 1872IU
- Vitamin C: 53mg
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