Indian cuisine · Dough, Pasta & Rice

Bisi Bele Bath

Velvety Karnataka rice-and-lentil stew with tamarind, vegetables and a freshly roasted spice blend.

Ingredients · for 4 servings

• 200 g basmati rice
• 200 g toor dal (split pigeon peas)
• 2 carrots
• 150 g green beans
• 2 tbsp tamarind paste
• 3 tbsp desiccated coconut
• 1 tbsp coriander seeds
• 4 dried red chilies
• 1 tsp turmeric
• 1 tsp black mustard seeds
• 12 curry leaves
• 4 tbsp ghee

Instructions

1. Wash the toor dal thoroughly and cook covered with 700 ml water and the turmeric for 25–30 min. until soft and falling apart, then coarsely mash with a spoon.
2. Meanwhile, dry-roast the coriander seeds, dried chilies and desiccated coconut in a pan for 3–4 min. until the coconut is golden brown, then let cool and grind finely in a mortar or food processor.
3. Cut the carrots into thin slices and the green beans into short pieces and cook both in 400 ml water with a little salt for 10 min. until tender-crisp.
4. Cook the washed rice covered with 500 ml water and salt for 12 min. until soft, so it becomes softer and slightly stickier than usual.
5. Combine the lentils, vegetables and rice in a large pot, stir in the tamarind paste and the ground spice mix and simmer uncovered over low heat for 8–10 min. until everything melds into a velvety mass; add hot water as needed.
6. Heat the ghee in a small pan, let the mustard seeds and curry leaves pop in it for 30 sec., pour over the stew, season with salt and serve hot immediately.