One-Pot Bisi Bele Bath with Fresh Masala and Cashew Ghee Tempering

⏱ 60 min · Serves 4

Karnataka's most comforting one-pot meal: rice and toor dal cooked to a silky porridge with vegetables, tamarind and a fragrant freshly ground masala, finished with a crackling ghee tempering of cashews and curry leaves. Spicy, tangy, and impossible to eat just one bowl of.

Per serving: 565 kcal · 16.5g protein · 78.0g carbs · 20.0g fat

Ingredients

• 3/4 cup toor dal (split pigeon peas), rinsed
• 3/4 cup short or medium-grain rice, rinsed
• 1 tsp ghee (for the dal)
• 1/4 tsp turmeric
• 1 small carrot, diced
• 1 small potato, diced
• 60g green beans, cut into 2cm lengths
• 1/2 cup frozen peas
• 1 small onion, cut into wedges
• 1 tbsp tamarind paste (or 25g tamarind soaked in hot water)
• 1 tsp jaggery or brown sugar
• 1.5 tsp salt, to taste
• For the masala: 1 tbsp coriander seeds
• 1 tsp chana dal
• 1 tsp urad dal
• 4 dried red chillies (Byadgi if possible)
• 1/2 tsp cumin seeds
• 4 cloves
• 2.5cm cinnamon stick
• 1/2 tsp black peppercorns
• 2 tbsp desiccated coconut
• 1 tsp oil (for roasting spices)
• For the tempering: 3 tbsp ghee
• 1 tsp mustard seeds
• 15 cashew nuts
• 15 curry leaves
• 1 dried red chilli, broken
• Pinch of asafoetida (hing)
• Handful coriander leaves, chopped

Method

1. Pressure cook the toor dal with turmeric, 1 tsp ghee and 2 cups water for 4 whistles (or simmer covered 30 min) until completely soft. Whisk smooth.
2. Meanwhile, heat 1 tsp oil in a small pan and roast the coriander seeds, chana dal, urad dal, dried chillies, cumin, cloves, cinnamon and peppercorns over medium-low heat until deep golden and aromatic, 4-5 minutes. Add the coconut and toast 1 minute more. Cool, then grind to a fine powder.
3. In a large heavy pot, bring 3 cups water to the boil with the carrot, potato, beans and onion. Simmer 6-8 minutes until nearly tender, then add the peas.
4. Add the rinsed rice and cook, stirring often, for 12-15 minutes until soft and slightly broken down, topping up with hot water as needed.
5. Stir in the cooked dal, tamarind paste, jaggery, salt and the ground masala. Add 1-1.5 cups hot water to loosen — it should be like a thick, pourable porridge. Simmer 8-10 minutes, stirring, so the masala loses its raw edge.
6. For the tempering, heat the ghee in a small pan. Add mustard seeds and let them pop, then the cashews and fry golden. Add curry leaves, broken chilli and hing, sizzle 10 seconds.
7. Pour the tempering over the bisi bele bath, stir most of it through, scatter coriander and serve hot with extra ghee, boondi or crisps on the side.