Spiced Rice and Lentil Bowl — Bisi Bele Bath
A Karnataka one-pot of rice, toor dal, and mixed vegetables cooked together with tamarind, peanuts, and a fresh-ground spice mix — finished with ghee and curry leaves.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice and toor dal. Chop carrots into 0.25-inch dice, trim and cut green beans into 0.25-inch lengths, finely chop onion. Toast peanuts in a dry skillet 3–4 minutes over medium heat until golden. Add coconut, coriander seeds, cumin seeds, fenugreek seeds, dried chillies, cloves, cinnamon; toast 90 seconds until fragrant. Cool, grind to coarse powder, stir in Kashmiri chilli powder.
Boil
Combine rice, toor dal, 700ml water, 0.5 tsp turmeric, 0.5 tsp salt in a saucepan. Bring to a boil over high heat, skim foam, reduce to low, cover. Simmer 18–20 minutes until rice and dal are completely soft and porridge-like.
Saute
While rice-dal cooks, heat 1 tbsp ghee over medium heat in a separate skillet. Add carrots, peas, green beans, onion; cook 5–6 minutes until tender-crisp. Add cooked vegetables to the rice-dal pot.
Simmer
Add tamarind paste, jaggery, ground spice mix, remaining turmeric, remaining salt, 300ml water to rice-dal mixture. Stir well, simmer 8–10 minutes on low, stirring once, until loose porridge-like consistency.
Toast
Heat remaining 3 tbsp ghee in a small skillet over medium heat. Toast cashews 60 seconds until light golden, remove with slotted spoon. Add mustard seeds, let pop 20 seconds. Add urad dal, toast 30 seconds until golden. Add curry leaves and asafoetida, sizzle 10 seconds until leaves crackle.
Finish
Pour entire tempering with toasted cashews over rice-dal-vegetable mixture. Stir gently once to mix through. Cover, rest 2 minutes off heat.
Plate
Garnish bisi bele bath with fresh coriander. Serve with raita, boondi, yogurt, mixed pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.