Bisi Bele Bhaat
Bisi Bele Bhaat is a hearty and flavorful South Indian dish, combining rice, lentils, and a medley of vegetables. It's seasoned with a special spice blend, offering a comforting and wholesome meal.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 346 kcal
Allergen information: may contain milk, mustard, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 0.5 cupbasmati rice, rinsed
- 0.5 cuptoor dal, rinsed
- 1 pcscarrot, diced
- 0.5 cupgreen bean, chopped
- 1 pcspotato, diced
- 1 pcsonion, chopped
- 1 pcstomato, chopped
- 1 tbsptamarind paste
- 2 tbspbisi bele bhaat powder
- 0.5 tspturmeric powder
- 1 tbspjaggery, grated
- 1 tspsalt
- 6 cupwater
tempering
- 1 tbspghee
- 0.5 tspmustard seed
- 0.5 tspcumin seed
- 10 pcscurry leaf
- 0.25 tspasafoetida
garnish
- 0.25 cupcashew, halved(optional)
- 2 tbspcilantro, fresh, chopped(optional)
Equipment
small pan · large pot · knife · cutting board · pressure cooker
The method
Step by step
- 1
Rinse the basmati rice and toor dal separately under cold water until the water runs clear.
About 5 min
- 2
In a large pressure cooker or heavy-bottomed pot, combine the rinsed basmati rice, toor dal, carrot, green beans, and potato.
About 2 min
Cook’s note: If using a pot instead of a pressure cooker, you may need to increase cook time.
- 3
Add the chopped onion, tomato, tamarind paste, bisi bele bhaat powder, turmeric powder, jaggery, and salt to the pot.
About 2 min
- 4
Pour in the water and stir everything gently to combine.
About 1 min
- 5
If using a pressure cooker, close the lid and cook on high pressure for 3-4 whistles, then let the pressure release naturally.
About 20 min
- 6
If using a pot, bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the rice and dal are tender and the vegetables are cooked through, stirring occasionally to prevent sticking.
About 40 min
Cook’s note: Add more hot water if the mixture becomes too thick during simmering.
- 7
Once cooked, mash the mixture lightly with the back of a spoon to achieve a slightly creamy consistency.
About 2 min
Cook’s note: Do not over-mash; some texture is desirable.
- 8
For the tempering, heat the ghee in a small pan over medium heat.
About 1 min
- 9
Add the mustard seeds and let them splutter.
About 1 min
- 10
Stir in the cumin seeds, curry leaves, and asafoetida, and sauté for about 30 seconds until fragrant.
About 1 min
- 11
Pour the tempering over the cooked Bisi Bele Bhaat and mix well.
About 1 min
- 12
Garnish with toasted cashews and fresh chopped cilantro, if desired, before serving hot.
About 2 min
Cook’s note: Serve with a dollop of ghee or yogurt on the side for extra richness.
Per serving
Nutrition
- Calories
- 346.4kcal
- Protein
- 10.9g
- Carbs
- 59.2g
- Fat
- 7.9g
- Fibre
- 6.8g
- Sugar
- 10.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Bisi Bele Bhaat in an airtight container in the refrigerator.
Reheat on the stovetop over low heat, adding a splash of water if needed to restore consistency, or in the microwave.
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