Allergens in Bisi Bele Bath: milk, tree nuts, mustard.
Ingredients
Quantities for 5.
- 1 cup, rinsed Riceshort-grain sona masuri, not basmati
- 3/4 cup Toor Dal
- small lime-sized ball, soaked in 1/2 cup hot water Tamarind
- 3 tbsp Sambar Powderthe closest catalogued stand-in for bisi bele bath powder. The cinnamon and cloves below make up the difference
- 1 inch piece, powdered Cinnamon
- 3, powdered Cloves
- 3 tbsp, grated and dry-roasted Dried Coconut
- 1 large, diced 1cm Carrot
- 12, cut into 2cm lengths French Beans
- 1/2 cup Peas
- 1 small, cut into large cubes Onionoptional
- 1/2 tsp Turmeric
- 1 tbsp, grated Jaggerybalances the tamarind, do not skip
- 1/2 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 2 sprigs Curry Leaves
- 1 tsp Mustard Seeds
- 2, broken Dried Red Chilli
- 15, whole Cashewoptional
- 5 tbsp Gheegenerous ghee is the point of the dish
- 6 cups Water
- to taste Salt
Cookware
pressure cooker, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the tamarind in hot water for 15 minutes and strain out the extract before you start cooking.
- Dry-roast the grated coconut in a pan until it smells nutty and turns light brown, then cool it.
- Dice all the vegetables to the same size so they finish together.
Method
- Pressure cook the toor dal with 2 cups water and the turmeric for 4 whistles, then mash it smooth.It should pour off the spoon in a ribbon, with no whole lentils left.
- Separately cook the rice with 2.5 cups water until softer than you would want for plain rice.Bisi bele bath wants overcooked rice. Firm grains never absorb the masala.
- Boil the carrot, beans, peas and onion in 1 cup salted water for 8 minutes, until a knife goes in with slight resistance.
- Add the tamarind extract, sambar powder, cinnamon, clove powder, roasted coconut and salt to the vegetables.
- Simmer this uncovered 8 minutes, until the raw tamarind edge disappears and the mixture darkens.
- Fold in the mashed dal and the jaggery and cook 5 minutes more.
- Stir in the cooked rice with the remaining water, a little at a time, until it flows like thick porridge.It thickens fast as it stands, so keep it looser than looks right.
- Heat 3 tbsp ghee, pop the mustard seeds, fry the cashews to pale gold, then add the chilli, curry leaves and hing.Cashews go from gold to burnt in about 15 seconds.
- Pour the tempering in, stir once, and serve very hot with the remaining ghee spooned over each plate.
Storage
Keeps 2 days refrigerated. It sets solid when cold. Reheat with half a cup of hot water per portion, stirring until it flows again.
Nutrition Medium estimate
One serving of Bisi Bele Bath (551 g) is about 516 calories, or 94 calories per 100 g.
Medium protein: 14 g a serving, 11% of the calories
| Per serving551 g | Per 100 g | |
|---|---|---|
| Calories | 516 kcal | 94 kcal |
| Protein | 14.3 g | 3 g |
| Carbohydrate | 73.5 g | 13 g |
| of which sugars | 10.9 g | 2 g |
| Fibre | 13.6 g | 2 g |
| Fat | 20.3 g | 4 g |
| of which saturated | 13.4 g | 2 g |
| of which unsaturated | 5.6 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, curry leaves, jaggery, sambar powder. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · Karnataka recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.