Bisi Bele Bath

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Preparation & Soaking

   First, gather all your tools: pressure cooker, large pot, small bowl, measuring cups and spoons, chopping board, knife, ladle, and small pan. Wash 1 cup (200g) rice and 1/2 cup (100g) toor dal separately under running water until the water runs clear, then drain them. In a small bowl, soak the lemon-sized ball of tamarind in 1/2 cup (120ml) warm water for at least 10 minutes; this will help you extract the pulp later.

2. 02

   Cook Rice & Dal

   Combine the washed rice and dal in a pressure cooker. Add 3 cups (720ml) of water and 1/4 teaspoon of turmeric powder. Close the lid and cook on medium-high flame until you hear 4 whistles. After the whistles, turn off the flame and let the pressure release naturally for about 10-15 minutes. Once the pressure is fully released (the lid will open easily), open the cooker; the rice and dal should be very soft and mushy.

3. 03

   Prepare Tamarind Pulp

   While the rice and dal are cooking, squeeze the soaked tamarind vigorously with your fingers in the small bowl to extract all the pulp. Strain this liquid through a fine-mesh sieve into another small bowl, pressing down on the solids to get as much liquid as possible. Discard the remaining fibrous tamarind pulp.

4. 04

   Sauté Vegetables

   Heat 1 tablespoon of ghee in the large pot over medium flame. Add the cubed carrot and green beans. Sauté them for 3-4 minutes, stirring occasionally, until they start to look slightly tender and a bit brighter in color. Add the green peas (if using fresh, cook for 2 minutes; if frozen, just add them in).

5. 05

   Add Spices & Tamarind

   To the sautéed vegetables, add 2 tablespoons of sambar powder, 1/4 teaspoon of turmeric powder, and 1.5 teaspoons of salt. Stir well for 1 minute until the spices are fragrant. Pour in the extracted tamarind pulp and 1 cup (240ml) of water. Bring the mixture to a gentle boil on medium flame.

6. 06

   Simmer Vegetables

   Once boiling, reduce the flame to low, cover the pot, and let the vegetables simmer for 8-10 minutes. The vegetables should be tender but not overly mushy. Check by piercing a carrot piece with a fork; it should go through easily.

7. 07

   Combine Rice, Dal & Vegetables

   Add the cooked, mushy rice and dal mixture from the pressure cooker directly into the pot with the simmering vegetables. Mix everything together very gently with your ladle. If the mixture looks too thick, add a little more hot water (1/4 to 1/2 cup) to reach a thick, porridge-like consistency. Let it simmer on low flame for another 5 minutes, stirring occasionally to prevent sticking.

8. 08

   Prepare Tempering

   While the Bisi Bele Bath is simmering, heat 2 tablespoons of ghee (or 1 teaspoon oil + 1 tablespoon ghee) in the small pan over medium-low flame. Add the cashew nuts and fry them until they turn light golden brown, about 1-2 minutes. Remove the cashews with a slotted spoon and set aside.

9. 09

   Finish Tempering

   In the same pan with the remaining ghee, add 1 teaspoon of mustard seeds. Once they start to splutter and pop (this happens quickly, in about 15-30 seconds), add the curry leaves and 1/4 teaspoon of asafoetida (hing). Fry for 10 seconds until the curry leaves are crisp and fragrant.

10. 10

    Final Touch & Serve

    Pour this hot tempering mixture immediately over the Bisi Bele Bath in the large pot. Add the fried cashew nuts. Give it a final gentle stir. Your Bisi Bele Bath is ready to be served hot. It should be a thick, flavorful, and comforting one-pot meal.