Vegan Bisi Bele Bath
This deeply comforting South Indian rice-and-lentil porridge is the kind of bowl that warms you from the inside out — rich, tangy, and layered with spice in a way that feels genuinely complex without being fussy. The secret is the homemade bisi bele bath powder, toasted fresh in a dry skillet until the dals turn golden and the whole kitchen smells incredible, then ground into a fragrant blend that store-bought versions simply can't match. Toor dal and short-grain rice cook down together into a thick, porridge-like base, then get folded with jammy tomatoes, tender green beans, carrots, and potato that have soaked up tamarind's bright, sour depth. Everything is entirely plant-based by nature — no swaps needed, no dairy to work around — because the dish has always relied on coconut oil, whole spices, and vegetables for its richness. The finishing tempering is where the magic really lands: mustard seeds popping in hot oil, curry leaves crisping on contact, and golden cashews adding a satisfying crunch to every spoonful. It serves four generously and reheats beautifully with a splash of water to loosen it back up. Top with fresh cilantro if you have it, and don't be surprised when everyone asks for seconds.
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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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