Bisi Bele Bath (Karnataka Rice, Lentil and Vegetable Bowl)
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Ingredients
- 200 g basmati rice
- 100 g toor dhal (split pigeon peas)
- 100 g carrots, diced
- 100 g green beans
- 200 g chopped tomatoes
- 2 tbsp bisi bele bath masala powder
- 1 tbsp tamarind paste
- 1 tsp mustard seeds
- 10 curry leaves
- 2 tbsp ghee
- 30 g roasted peanuts
Nutrition (per serving)
- Calories
- 428 kcal
- Protein
- 13.2 g
- Carbohydrate
- 62.3 g
- of which sugars
- 5.7 g
- Fat
- 12.6 g
- of which saturates
- 5.3 g
- Fibre
- 8.1 g
- Salt
- 0.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice and toor dhal together, then put in a pan with 900ml water.
- 2
Bring to the boil, then simmer for 20 minutes until the rice and dhal are both completely soft.
- 3
Add the carrots, green beans, chopped tomatoes, bisi bele bath masala powder and tamarind paste, and simmer for 10-12 minutes until the vegetables are tender and the mixture is thick and porridge-like, adding a splash more water if it gets too dry.
- 4
Heat the ghee in a small pan, add the mustard seeds, curry leaves and roasted peanuts, and fry for 1 minute until the seeds pop and the peanuts are golden.
- 5
Stir the tempering through the bisi bele bath.
- 6
Serve hot in bowls.
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