Entree: India – Interior Karnataka – ಬಿಸಿಬೇಳೆ ಬಾತ್ ➤ Bisi Bele Bath (Hearty spiced rice and lentil stew with vegetables and a toasted spice tempering)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 45 min

Total 1 hr 25 min

Ingredients

- 1 cup (200 g) short-grain rice, rinsed
- 1/2 cup (100 g) toor dal (split pigeon peas), rinsed
- 4 cups (950 ml) water, divided
- 1 cup (150 g) mixed vegetables (carrot, green beans, peas), diced
- 1 small potato, peeled and diced, approx. 6 oz (170 g)
- 2 tbsp (30 ml) tamarind paste
- 1 tbsp (15 g) jaggery or light brown sugar, grated
- 1 1/2 tsp (8 g) salt, or to taste
- 2 tbsp (30 ml) ghee (clarified butter)
- 2 tbsp (16 g) roasted cashews
- 2 tbsp (8 g) fresh cilantro, chopped
- For Bisi Bele Bath powder (roast and grind):
  - 2 tbsp (20 g) coriander seeds
  - 1 tbsp (8 g) chana dal (split chickpeas)
  - 1 tsp (2 g) cumin seeds
  - 4 dried red chilies (adjust to heat)
  - 1/2 tsp (1 g) fenugreek seeds
  - 1/2 tsp (1 g) black peppercorns
  - 1/2 inch (1 g) cinnamon stick
  - 2 cloves (approx. 1 g)
- For tempering:
  - 1 tsp (5 ml) mustard seeds
  - 1/2 tsp (1 g) cumin seeds
  - 1/4 tsp (1 g) asafoetida (hing)
  - 6–8 fresh curry leaves
  - 2 tbsp (30 ml) oil (or additional ghee)

Instructions

1. Dry-roast the listed spice powder ingredients in a skillet over medium heat until aromatic and lightly browned, 2–3 minutes; cool and grind to a fine powder. Set aside.
2. In a medium pot or pressure cooker, combine rinsed rice, rinsed toor dal, and 3 cups (710 ml) of the water. Bring to a boil, then simmer (or pressure-cook 3–4 whistles) until both rice and dal are very soft and breaking down.
3. In a separate saucepan, heat 1 cup (240 ml) water and cook the diced potato and mixed vegetables until just tender, about 6–8 minutes; drain and set aside.
4. Stir tamarind paste and jaggery into the cooked rice–dal mixture, then add the cooked vegetables and remaining water as needed to reach a porridge-like but not watery consistency; simmer gently for 5–8 minutes.
5. Add 2–3 tbsp (10–15 g) of the freshly ground bisi bele bath powder to the pot, tasting and adjusting quantity for desired spice level; season with salt and simmer 3–4 minutes to meld flavors.
6. In a small pan, heat oil or 1 tbsp (15 ml) ghee for tempering, add mustard seeds and let them pop, then add cumin seeds, asafoetida, dried red chilies (optional), curry leaves and roast until fragrant; add roasted cashews and briefly brown them.
7. Pour the hot tempering over the simmering Bisi Bele Bath, stir in remaining ghee (1 tbsp / 15 ml) if desired, and adjust seasoning with more jaggery or salt to balance sweet, sour, and spicy notes.
8. Serve hot, garnished with chopped cilantro and extra roasted cashews on top.