Authentic Kannadiga Bisi Bele Bath with Crisp Ghee Fried Cashews
A deeply comforting and aromatic one-pot meal featuring rice, lentils, and fresh vegetables simmered in a complex, freshly ground spice blend. Topped with crunchy cashews and ghee, it offers a harmonious blend of spice, tang, and warmth.
55min
Total Time
4
Servings
Kannadiga
Cuisine
Recipe
1
Wash the rice and tuvar dal together thoroughly and soak them in 4 cups of water for about 20 minutes.
2
Transfer the soaked rice, dal, and water to a pressure cooker, add turmeric powder and a teaspoon of ghee, and cook for 4 to 5 whistles until completely soft and mushy.
3
In a large pan, cook the mixed vegetables with a little water until tender.
4
Pour the extracted tamarind pulp, jaggery, and salt into the cooked vegetables and let it simmer for a few minutes to remove the raw smell.
5
Add the bisi bele bath powder dissolved in a little water into the simmering vegetables and stir well.
6
Mash the cooked rice and dal mixture slightly and add it to the pan along with the vegetable mixture.
7
Adjust the consistency by adding warm water if needed, and let everything simmer together on low heat for 5 minutes so the flavors meld.
8
In a small tempering pan, heat the remaining ghee, splutter mustard seeds, add curry leaves, hing, and fry the cashew nuts until golden brown.
9
Pour the hot ghee tempering over the bisi bele bath, mix well, and serve hot with potato chips or boondi.
Ingredients
1 cup raw Sona Masuri rice
1/2 cup tuvar dal (yellow pigeon peas)
1 cup mixed vegetables (carrots, beans, green peas, potatoes, cubed)
1 small lemon-sized ball of tamarind, soaked in warm water and extracted
2 tbsp bisi bele bath powder
1/4 tsp turmeric powder
2 tbsp jaggery powder
Salt to taste
3 tbsp pure ghee
1 tsp mustard seeds
10-12 raw cashew nuts
1 sprig fresh curry leaves
A pinch of asafoetida (hing)
4 cups water
*This AI-generated recipe may contain inaccuracies.