RCI-RC.006.0018.001
Bisi Bele Bath
Ethnicity - South Indian Type of meal - Party, Lunch, Dinner
Prep20 min
Cook12 min
Total32 min
Servings4
Difficultyadvanced
Ingredients
- 1½ cups
- tur dal½ cup
- 2 small
- 1 unit
- 2 unit
- a small piece of vegetable marrow1 unit
- a handful Madras onions1 unit
- a pinch turmeric powder1 unit
- 6 unit
- 4 unit
- 2 tsp
- cashew nut20 g
- 1 unit
- a few coriander leaves1 unit
- tamarind size of a lime1 unit
- ghee for frying1 unit
- 1 unit
Method
1
Rinse the rice and tur dal together under cold water until the water runs clear, then soak them together for 30 minutes.
2
Cut the brinjals into small cubes, dice the carrot, cut the drumsticks into 2-inch pieces, and chop the vegetable marrow into small pieces. Peel and thinly slice the Madras onions.
3
Soak the tamarind in ½ cup of warm water for 10 minutes, then extract the pulp by pressing through a strainer and discard the solids.
4
Heat 2 tablespoons of ghee in a large heavy-bottomed pot over medium heat. Add the mustard seeds and let them crackle for 30 seconds, then add the curry leaves and green chillies, stirring for 1 minute until fragrant.
5
Add the sliced Madras onions to the pot and fry for 3-4 minutes until they turn golden brown and translucent.
6
Add the brinjal, carrot, drumsticks, and vegetable marrow pieces to the pot and stir-fry for 5 minutes until the vegetables are lightly coated with ghee and begin to soften.
7
Drain the soaked rice and tur dal and add them to the pot, stirring continuously for 2-3 minutes to coat with the ghee and flavors.
8
Pour in 3½ cups of water, add the tamarind pulp, turmeric powder, red chillies, and salt to taste. Bring the mixture to a boil over medium-high heat, stirring occasionally.
9
Once boiling, reduce the heat to medium-low, cover the pot partially with a lid, and simmer for 20-25 minutes, stirring occasionally, until the rice is fully cooked and the liquid is absorbed.
23 minutes
10
While the rice cooks, heat 2 tablespoons of ghee in a small pan over medium heat. Add the cashew nuts and fry until they turn golden brown, about 2-3 minutes, then remove and set aside.
11
Once the rice is cooked and tender, fluff it gently with a fork and fold in the fried cashew nuts.
12
Garnish with fresh coriander leaves and serve hot in individual bowls, drizzling a little ghee on top if desired.