Vegan Bisi Bele Bath

🛒 Ingredients

• Sona Masuri Rice 45 g · 162 kcal
• Toor Dal (Split Pigeon Peas) 23 g · 77 kcal
• Carrot, diced 30 g · 12 kcal
• Green Beans, chopped 30 g · 9 kcal
• Potato, diced 45 g · 35 kcal
• Frozen Peas 23 g · 18 kcal
• Onion, chopped 30 g · 12 kcal
• Tomato, chopped 30 g · 5 kcal
• Red Bell Pepper, diced 23 g · 5 kcal
• Tamarind pulp 8 g · 21 kcal
• Jaggery (or brown sugar) 4 g · 14 kcal
• Bisi Bele Bath Powder 8 g · 26 kcal
• Vegetable Oil 15 g · 135 kcal
• Mustard Seeds 1 g · 6 kcal
• Cumin Seeds 1 g · 5 kcal
• Curry Leaves 1 g · 1 kcal
• Asafoetida (Hing) 0 g · 0 kcal
• Dry Red Chilies 1 g · 0 kcal
• Fresh Coriander Leaves, for garnish 3 g · 0 kcal
• Water 900 g · 0 kcal

👨‍🍳 Instructions

1. Wash Sona Masuri rice and Toor dal thoroughly, then soak them together in 4 cups of water for at least 20-30 minutes.
2. In a large pressure cooker or pot, add the soaked rice and dal with 5 cups of fresh water, a pinch of turmeric, and some salt.
3. Pressure cook for 3-4 whistles or cook in a pot until rice and dal are soft and mushy; mash lightly if desired and set aside.
4. In a separate large pan or pot, heat the vegetable oil for tempering. Add mustard seeds, cumin seeds, dry red chilies, curry leaves, and asafoetida; let them splutter.
5. Add chopped onions to the pan and sauté until translucent. Then add the diced carrots, green beans, potatoes, and bell pepper; cook for 5-7 minutes until slightly tender.
6. Stir in the chopped tomatoes, Bisi Bele Bath powder, tamarind pulp, jaggery, frozen peas, and a little more water (about 1 cup) if needed to form a thick gravy.
7. Bring the vegetable gravy to a boil, then reduce heat and simmer for 10-15 minutes, allowing the flavors to meld.
8. Gently fold the cooked rice and dal mixture into the vegetable gravy. Mix well, ensuring everything is thoroughly combined.
9. Simmer for another 5-10 minutes on low heat, allowing the flavors of the rice, dal, and vegetables to merge beautifully. Garnish with fresh coriander leaves before serving hot.