Bise Bele Bath
It has been a challenge to get back to normal. Even the kitchen, my normal happy zone has been difficult. To get back to some semblance of normalcy, I cooked today. A simple one pot rice and lentil medley. This one is called Bisi Bele Bath. There are so many different rice and lentil combinations in India and each one has its own characteristic flavors. The khichuri is gentle and mild, the Bisi Bele Bath is comforting but boldly spiced. In fact, this dish is incomplete without the signature spice blend or masala. Or Bisi Bile Bath powder.
Animals learn to recognize weather symbols early. Learning possibly from their experience of living outdoors with the elements. There was unfortunately that same uncanny sense of realization during my father’s last visit two years ago. And then every visit to India for me was filled with a sense of frustration and foreboding. Expecting and knowing that the end would come. And yet when it came it still left me startled. Much like watching the clouds does not still take away the effect of the storm when it comes. The rain still lashes and drenches.
With a combination of unrest and a need to do something constructive I welcome this Bisi Bele Bath.
What is Bisi Bele Bath?
A dish from the Southern state of Karnataka. It is a variation of what is more popularly called kichari is other parts of India. But then again it is its own unique thing. The words translate to a Bisi = Spicy, Bele = Lentils, and Bath= Rice Dish, or spicy rice and lentil medley. Done traditionally it takes a long time. Despite the humble ingredients, it is a labor of love. My instant pot version gives you good results in a shorter period of time.
About the Seasonings
The base of the rice is made with Bisi Bele Bath Powder, it is a complex and aromatic spice blend. The process and the complexity of the seasonings that I have used here is somewhat simpler. Some blends use as many as 30 ingredients. I have found that my simpler blend is still better than some store
How I cook my Bisi Bele Bath
To simplify the dish, I use the pressure cooker or instant pot. I do this in two stages. The rice and lentil mixture with the spices. I then add the vegetables. Finally, I finish with the tempering or tarka. And if you are feeling indulgent, please finish this with a dollop of ghee.
Bisi Bele Bhat is a one pot well-seasoned medley of rice, lentils and vegetables.
Ingredients
- 3 dried red chilies or to taste
- 1 tablespoon channa dal (yellow split lentils)
- 1 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1 tablespoon coriander seeds
- 8 to 10 curry leaves
- 1 tablespoon white poppy seeds
- 1 3-inch piece of cinnamon, broken into smaller pieces
- 3 to 4 cloves
- 1 teaspoon cardamom seeds (about 4 pods)
- 3/4 cup toor dal (pigeon peas)
- 1/2 cup brown basmati rice (see note)
- 1 tablespoon tamarind paste
- 3 tablespoons Bisi Bele Bhat powder
- 1 and a 1/2 teaspoons salt or to taste
- 4 cups of water
- 1 cup of assorted chopped vegetables (carrots, bell peppers, peas, etc.)
- 2 tablespoons coconut oil or ghee (note, the ghee is more traditional, the coconut is a good vegan alternative)
- 1 teaspoon mustard seeds
- 1/4 teaspoon hing or asafetida
- 1 or 2 dried red chilies
- 1/4 cup cashew or blanched raw peanuts (optional)
Instructions
- To make the powder, place all the spices in a small skillet. Dry roast the spices until they darken slightly and are very aromatic. Place these spices in a spice blender and grind to a powder. The smells in your kitchen at this point will be quite magical. This makes a small amount of the powder and usually just enough for this dish.
- Place the lentils and brown basmati rice in the instant pot. Add in the tamarind paste and the prepared powder.
- Add in the salt and the water and cover and set to cook on 20 minutes of high pressure. Allow a natural release.
- Remove the cover and stir the mixture well. It should be smooth and soft but not overly mushy. The texture should be that of soft porridge.
- At this point check the seasonings. The mixture should be a balance of well-seasoned tangy goodness. Add in the vegetables and simmer until tender, adding a little more water if needed.
- Heat the coconut oil or ghee in a small pan. Your oil or ghee should be heated until smoking hot
- Add in the mustard seeds and wait until the seeds crackle. Add in the dried red chilies and then add the nuts if using and gently toast the nuts until they darken slightly.
- Pour this into the rice and lentil mixture and stir in and serve.
Notes
Since the lentils take a while to cook, I find this dish a really great base for using brown rice, barley or other whole grains.