Instant Pot Bisi Bele Bath
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
409 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Bisi Bele Bath
Description
This version of Bisi Bele Bath uses short-grain white rice and toor dal cooked together in an Instant Pot with a flavorful tamarind broth. A spice powder made from roasting dried red chilies, cinnamon, cloves, lentils, peppercorns, fenugreek, coriander seeds, and coconut is blended to a fine powder that infuses the dish with warm and complex flavors.
Vegetables such as diced carrot, green peas, green beans, and bell pepper are sautéed with onions and the spice powder, then cooked along with rice and lentils to a soft consistency. Tempering mustard seeds, cumin, curry leaves, a pinch of asafoetida, and cashews in ghee or oil adds aroma and texture, enhancing the dish further.
Bisi Bele Bath is commonly eaten as a warm, filling main dish and pairs well with papad or yogurt. The recipe allows adjustments to the spice levels and sweetness by varying jaggery and tamarind quantities. If the dish thickens too much after cooking or during storage, adding hot water to loosen it before reheating maintains the ideal consistency.
The spice powder can be prepared ahead and stored. Variations can use different vegetables or substitute quinoa for rice. Tamarind can be replaced by lemon juice if unavailable.
Ingredients
- 1 tablespoon tamarind aka Imli
- ⅓ cup water
- ¾ cup white rice I used Sona Masoori Rice
- ½ cup split pigeon pea aka toor dal
Powder (or 2 tablespoon powder from store )
- 4 dried red chili I used Kashmiri chili, use byadki is real spicier taste, whole
- 1 inch cassia cinnamon aka Dalchini
- 3 cloves aka Laung
- 1 teaspoon chickpeas split, aka Chana dal
- 1 teaspoon urad dal
- ½ teaspoon black peppercorns
- ¼ teaspoon fenugreek seeds aka methi dana
- 1 tablespoon coriander seeds
- 1 small marathi moggu optional
- 1 tablespoon desiccated coconut
For the rice
- 2 tablespoon ghee use oil for vegan option, or oil
- ½ teaspoon mustard seeds aka rai
- ½ teaspoon cumin seeds aka Jeera
- 8-10 curry leaves aka Kadi Patta
- 1 pinch asafoetida aka hing
- 12 cashews
- 1 cup onion
- 1 teaspoon salt
- 4.5 cup water
- 2 teaspoon jaggery adjust to taste
Vegetables
- ½ cup carrot diced
- ½ cup green peas I used frozen
- ¼ cup green beans diced
- ¼ cup bell pepper diced
Instructions
Preparation:
- Soak tamarind in ⅓ cup warm water for 15 minutes. Run through a sieve, and keep the liquid aside.
- Add rice and dal to a large bowl. Add water and wash multiple times until the water runs clear. Set aside.
Make Bisi bele bath powder or use 2 tablespoon of store-bought powder
- Start the Instant Pot in sauté mode, and let it heat.
- Add the bisi bele bath powder ingredients in the order listed. Dry roast for a minute until you get the roasted aroma.
- Then add the dried coconut and
- stir. Roast for 30 seconds and press cancel.
- Transfer to a blender. Let the roasted ingredients cool, then grind to a fine powder. Set aside.
Making the Rice
- Press Saute mode on Instant Pot, and let it heat. Add ghee, then add mustard seeds, cumin, curry leaves, asafetida, cashews & let them splutter.
- Take out half of the tempering, and save for later.
- Add onions and saute for 2-3 minutes until they turn soft.
- Add all the vegetables, then add bisi bele bath powder, salt. Mix well.
- Add the washed toor dal and rice. Then add water, jaggery and give a stir. Close the lid with vent in sealing position.
- Set the pot to pressure cook on high pressure for 8 minutes. When the instant pot beeps, let the pressure release naturally. Open the lid.
- Add the tamarind water and mix well. Saute for couple of minutes. If needed, adjust consistency by adding hot water.
- Bisi Bele Bath is ready. Garnish with the reserved tempering and enjoy.
Stovetop Pressure Cooker Method:
- Follow the same steps as above, but presure cook for 3 to 4 whistles. Let the pressure release naturally.
Notes
- Use store-bought Bisi Bele Bath masala or prepare the homemade powder as directed; adjust quantities to preferred spice levels.
- Vegetables can be varied including drumstick, eggplant, sweet potato, pumpkin, or pearl onions according to preference.
- If the dish becomes too thick after cooking or when reheating leftovers, add hot water and heat briefly to adjust consistency.
- Bisi Bele Bath can be made using quinoa instead of rice with the same pressure cooking time.
- If tamarind is unavailable, substitute lemon juice to achieve tanginess.
- Prepare the spice powder a day or two in advance for convenience and enhanced flavor integration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 65g | 22% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 19mg | 6% |
| Sodium | 621mg | 26% |
| Potassium | 712mg | 15% |
| Fiber | 13g | 52% |
| Sugar | 12g | 24% |
| Vitamin A | 3675IU | 74% |
| Vitamin C | 130mg | 144% |
| Calcium | 96mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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