Bisi Bele Bath

Method

1. 1

   About Bisi Bele Bath: Bisi Bele Bath literally means hot lentil rice in Kannada. It is a one-pot Karnataka dish made with rice, toor dal and vegetables all cooked together in a spiced tamarind and coconut gravy. It is hearty, warming and deeply comforting.

2. 2

   Soak the tamarind: Soak a marble-sized ball of tamarind in 1 cup warm water for 20 minutes. Extract the juice by squeezing thoroughly. Strain and keep aside.

3. 3

   Cook the dal and rice separately: Pressure cook half cup toor dal with 1.5 cups water for 4 whistles until mushy. Keep aside. Separately cook 1 cup raw rice until about 80% done — the grains should still be slightly firm. Keep aside.

4. 4

   Make the bisi bele bath powder: This special spice powder is what makes this dish unique. Dry roast 2 tbsp coriander seeds, 1 tsp cumin seeds, 4 dried red chillies, 1 tsp chana dal, 1 tsp urad dal, 4 cloves, 1 small cinnamon stick, 2 tbsp fresh coconut until fragrant. Cool and grind to a powder. Store-bought bisi bele bath powder is also available and works well.

5. 5

   Cook the vegetables: Heat 2 tbsp ghee in a large heavy pot. Add 1 tsp mustard seeds and let them pop. Add curry leaves and 1 onion chopped. Cook 5 minutes. Add 2 cups mixed vegetables — carrot cubes, green beans cut into pieces, green peas, small onions and potato cubes. Stir fry for 5 minutes.

6. 6

   Add tamarind water: Pour in the tamarind water. Add half tsp turmeric and salt. Cook for 8 minutes until vegetables are half cooked.

7. 7

   Add the bisi bele bath powder: Add 2.5 tbsp of the spice powder. Stir well and cook for 3 minutes. The mixture will smell incredibly aromatic.

8. 8

   Add dal and rice: Add the cooked toor dal and the par-cooked rice to the vegetables. Mix everything together gently. Add 1-2 cups hot water to get a porridge-like consistency — bisi bele bath should be loose and flowing, not dry.

9. 9

   Simmer together: Cook on low heat for 15-20 minutes, stirring every few minutes, until everything melds together and the consistency is thick but pourable. Taste and adjust salt and tamarind.

10. 10

    Final tempering: Heat 2 tbsp ghee in a small pan. Add cashews and fry until golden. Add mustard seeds, curry leaves and dried red chillies. Pour over the bisi bele bath. Serve steaming hot with papad and raita.