Bisi Bele Bath Pressure Cooker Split Pea Brown Rice Soup
User Reviews
5
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Prep Time
1 hr
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Cook Time
30 mins
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Total Time
1 hr 30 mins
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Servings
4
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Calories
244 kcal
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Cuisine
Indian
Bisi Bele Bath Pressure Cooker Split Pea Brown Rice Soup
Description
Bisi Bele Bath is a traditional spiced rice and lentil soup prepared here in a pressure cooker for efficiency. The recipe starts by soaking split pigeon peas and brown basmati rice to ensure even cooking. Whole spices such as coriander seeds, cinnamon, cardamom, and red chili are dry roasted with chana dal and coconut, then ground into a fragrant powder that infuses the dish.
Cooking begins by tempering mustard and cumin seeds along with curry leaves and onion, adding chopped tomato and the ground spice mix, sambhar powder, turmeric, and tamarind paste for sourness. Raw peanuts and diced vegetables like green beans, peas, and carrots provide texture and nutrition. The mixture is pressure cooked with soaked rice and dal until tender, forming a thick yet soupy dish flavored with salt and a touch of sugar to balance the tang.
This dish can be served as a comforting main course or soup, showcasing the complexity of Indian spices with wholesome ingredients. For stovetop preparation, it can be simmered longer with added water. Nutritional values are based on a single serving.
Ingredients
- 1/3 cup split pigeon pea toor dal or split yellow pea, washed and soaked for an hour
- 1/2 cup brown basmati rice washed and soaked for an hour
- 1 red chili or use red chili flakes to taste, dried
- 2 tsp chana dal or yellow split pea
- 2 tsp coriander seeds
- 1 tbsp coconut dried or fresh, shredded
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 1/8 tsp black pepper or 4 black pepper corns
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seeds
- 10 curry leaves coarsely chopped
- 1/2 cup onion or sliced shallots, chopped
- 1 cup tomato chopped
- 2 tsp Sambhar powder or use 1.5 tsp coriander powder + 1/4 to 1/2 tsp cayenne
- 1/2 tsp Turmeric
- 2 tsp tamarind paste
- 1 to 1.5 cups green beans carrots, eggplant, peas, chopped vegetables (like green beans
- 2 Tbsp peanuts raw, or use sunflower seeds to make nut-free
- 3/4 to 1 tsp salt
- 1/4 tsp sugar
Instructions
- Wash and soak the rice and dal if you haven’t already. Toast the spices: Heat a skillet over medium heat. Dry roast the red chili, 1/2 tsp split pea, coriander seeds until the split peas change color. 1 to 2 minutes. Add the coconut, mix and cook for 15 seconds. Cool, grind with cinnamon cardamom and keep aside.
- In a pressure cooker, heat oil over medium heat. When the oil is hot, add mustard and cumin seeds. Cook until they start to pop.
- Add curry leaves and onion. Mix, cook until translucent.
- Add tomato, ground spices, sambhar powder, turmeric and mix well. Cook until tomatoes are saucy.
- Add the tamarind, vegetables and peanuts and mix well.
- Drain the split peas and rice and add to the cooker. Add salt, sugar and 2 3/4 cup water. Close the lid and pressure cook for 1 whistle over medium heat, (2 minutes after the pressure indicator turns on), then reduce heat to low and cook for 15 mins((or cook for total 12 to 15 minutes on high pressure in Instant Pot or other pressure cooker). Let the pressure release naturally. Open the lid. Taste and adjust salt, spice, sour. Add lemon juice if needed. Garnish with cilantro and serve with papadums or crackers.
Notes
- To prepare without a pressure cooker, add 3.5 cups water at the step after adding tamarind and vegetables, then cover and simmer gently for 50 to 60 minutes until the split peas and rice are tender.
- Nutritional values apply per single serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Sodium | 476mg | 20% |
| Potassium | 364mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 2733IU | 55% |
| Vitamin C | 62mg | 69% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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