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Bisi Bele Bath Pressure Cooker Split Pea Brown Rice Soup
5 from 12 votes

Bisi Bele Bath Pressure Cooker Split Pea Brown Rice Soup

Bisi Bele Bath Pressure Cooker Split Pea Brown Rice Soup is a hearty dish combining soaked split pigeon peas, brown basmati rice, and an aromatic blend of toasted spices including coriander, cinnamon, cardamom, and chili. Cooked with vegetables like green beans, peas, and corn, and flavored with tamarind paste and sambhar powder, it creates a savory, spiced porridge with a smooth yet textured consistency.

Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Servings: 4
Calories: 244 kcal
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add curry leaves and onion. Mix, cook until translucent.
  4. Add tomato, ground spices, sambhar powder, turmeric and mix well. Cook until tomatoes are saucy.
  5. Add the tamarind, vegetables and peanuts and mix well.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 244

% 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.