Bisi Bele Bath Recipe: A Spicy Mixed Vegetable Sambar Rice
Bisi Bele Bath, a cherished dish from the southern regions of India, brings together a delightful medley of spices, vegetables, and rice, all cooked to perfection. This wholesome meal is not only comforting but also packed with flavors that celebrate the rich culinary heritage of South India. Whether served for lunch or dinner, Bisi Bele Bath guarantees to satisfy and nourish with its robust taste and vibrant ingredients.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 tablespoon |
| White Urad Dal (Split) | 1 tablespoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves (Laung) | 3 cloves |
| Cardamom (Elaichi) Pods/Seeds | 3 pods |
| Dry Red Chillies | 3 to 4 |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Poppy seeds | 1 tablespoon |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Fresh coconut (grated) | 1/4 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Asafoetida (hing) | 1/2 teaspoon |
| Pearl onions (Sambar Onions) | 7 to 8, peeled |
| Green Bell Pepper (Capsicum) | 1, diced |
| Carrots (Gajjar) | 2, diced |
| Green peas (Matar) | 1/4 cup |
| Green beans (French Beans) | 1/2 cup, diced |
| Potato (Aloo) | 1, peeled and diced |
| Drumstick | 1, cut into 1-inch pieces |
| Tomatoes | 2, roughly chopped |
| Tamarind Water | 2 cups |
| Jaggery | 2 teaspoons |
| Salt | to taste |
| Rice | 1 cup |
| Arhar dal (Split Toor Dal) | 1 cup |
| Ghee | 1 tablespoon |
| Mustard seeds | 1 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Dry Red Chilli | 1 or 2 |
| Curry leaves | 8 to 10 |
| Coriander (Dhania) Leaves | a small bunch |
| Boondi (fried) | for garnish |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 350-400 kcal |
| Protein | 12-15 g |
| Carbohydrates | 65-70 g |
| Dietary Fiber | 8-10 g |
| Fat | 10-12 g |
| Sodium | 200-300 mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 30 minutes |
| Cooking | 45 minutes |
| Total | 75 minutes |
Instructions
1. Prepare the Spice Powder
To commence your Bisi Bele Bath, the first step involves creating a fragrant spice powder. Begin by heating a small pan over medium heat, and add the chana dal and urad dal. Stir continuously until they are lightly browned and release a roasted aroma.
Once the lentils have reached this stage, introduce the cinnamon stick, cloves, cardamom pods, dry red chillies, fenugreek seeds, and coriander seeds. Lower the heat and continue roasting until the chillies begin to brown and the spices release their delightful fragrance.
Next, add the poppy seeds and grated coconut to the pan. Roast the mixture for an additional 30 to 40 seconds, or until the coconut appears slightly toasted and loses its moisture. Subsequently, incorporate the turmeric powder and asafoetida powder, stirring to ensure all ingredients are well combined. Turn off the heat and allow this mixture to cool completely.
Once cooled, transfer the ingredients to a spice blender and grind them into a fine powder. Set this aromatic spice blend aside for later use.
2. Prepare the Spicy Vegetable Tamarind Sambar
The next step is to prepare the spicy vegetable sambar. In a large pressure cooker, combine the tamarind water, jaggery, drumsticks, pearl onions, green beans, carrots, bell peppers, tomatoes, salt, and the freshly ground Bisi Bele Bath spice powder. Stir the mixture well, ensuring all ingredients are evenly distributed.
Cover the pressure cooker, placing the weight securely on top, and allow the vegetables to cook until you hear at least two whistles. Once you’ve heard the whistles, turn off the heat and release the pressure by running cold water over the cooker. This quick method helps to bring the pressure down immediately, preserving the vibrant colors and textures of the vegetables.
Upon opening the pressure cooker, the aroma of the spicy vegetable curry will envelop your senses. At this point, you can either transfer this mixture to a separate bowl or leave it in the cooker if you have another one ready for the next step.
3. Cooking the Rice and Dal
Now it’s time to bring the main components together. To the pressure-cooked vegetables, add the washed rice, washed toor dal, turmeric powder, salt, and five cups of water. Cover the cooker again and place the weight securely. Turn the heat to high and allow the mixture to cook until you hear two whistles.
After hearing the whistles, reduce the heat to low and simmer for an additional five minutes. Once the time is up, turn off the heat and allow the pressure to release naturally. This resting period ensures the rice and dal cook perfectly, becoming tender and well combined.
4. Prepare the Seasoning
While waiting for the pressure to release, let’s prepare the seasoning for our Bisi Bele Bath. In a small pan over medium heat, melt a tablespoon of ghee. Add the mustard seeds and cumin seeds, allowing them to crackle and release their essential oils. Then, add the dry red chilli and curry leaves, roasting them until the red chillies are lightly browned and fragrant. Once roasted, set the seasoning aside.
5. Combine and Serve
Once the pressure is fully released, carefully open the pressure cooker and add the spicy vegetable tamarind curry to the cooked rice and dal mixture. Stir everything together until well combined, creating a colorful mishmash that is visually appealing.
At this stage, add the prepared seasoning and two additional tablespoons of ghee, stirring once again to blend the flavors.
Transfer your vibrant Bisi Bele Bath to a serving bowl, garnishing with freshly chopped coriander leaves and a sprinkle of fried boondi on top for added texture and flavor.
Serve this mouthwatering Bisi Bele Bath alongside a cooling tomato onion raita for an authentic South Indian meal that is sure to please. With a little preparation and love, you can create a dish that fills both the stomach and the heart, bringing joy to any dining experience.
Enjoy this delightful culinary journey with Bisi Bele Bath, where every bite is a celebration of rich spices, hearty vegetables, and the warmth of South Indian hospitality!
