Artificial Food Coloring Free Vegan Bisi Bele Bath
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Learn more →Ingredients
4 servings
For the dal and rice
- ¾ cup toor dal (split pigeon peas), rinsed
- ¾ cup short-grain white rice, rinsed
- 4 cups water
- ¼ tsp turmeric
For the bisi bele bath powder
- 2 tbsp coriander seeds
- 1 tbsp chana dal (split chickpeas)
- 1 tbsp urad dal (split black lentils)
- 4 dried red chiles (such as byadagi or kashmiri), stems removed
- 1 tsp black peppercorns
- ½ tsp cumin seeds
- ¼ tsp fenugreek seeds
- ¼ tsp cinnamon
- 3 cloves
- 1 tbsp coconut, desiccated or freshly grated
For the vegetables and assembly
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 2 medium tomatoes, roughly chopped
- 1 cup green beans, cut into 1-inch pieces
- 1 cup carrots, cut into ½-inch pieces
- 1 cup potato, cut into ¾-inch cubes
- 2 tbsp tamarind paste
- 1 tsp salt, plus more to taste
- 1 ½ cups water, for thinning
For the tempering
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chiles, halved
- 10 fresh curry leaves
- ¼ cup cashews, raw
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a large heavy-bottomed pot, combine the rinsed toor dal, rinsed rice, 4 cups water, and turmeric. Bring to a boil over high heat, then reduce to a steady simmer, cover, and cook for 25–30 minutes, stirring occasionally, until the dal is completely soft and the rice is fully cooked and the mixture is thick and porridge-like. (Alternatively, pressure-cook on high for 4 whistles or 12 minutes, then allow pressure to release naturally.)
- 2
While the dal and rice cook, make the bisi bele bath powder. Heat a small dry skillet over medium-low heat. Add the coriander seeds, chana dal, urad dal, dried red chiles, black peppercorns, cumin seeds, fenugreek seeds, cinnamon, cloves, and desiccated coconut. Toast, stirring constantly, for 3–4 minutes, until the dals are golden and the spices are fragrant — watch closely, as the coconut and dals can brown quickly. Transfer to a plate to cool for 5 minutes, then grind to a fine powder in a spice grinder or mortar and pestle. Set aside.
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