The Crown Jewel of Karnataka cuisine, this filling one-pot dish is bursting with the aroma of spices and ghee, and is loaded with flavor and nutrition. Easy to make, this promises to be a pure gastronomical experience.
Course Main Course
Cuisine Indian
Keyword Bell pepper, bisi bele, bisi bele baath, bisi bele bath, bisi bele hulianna, Brown Rice, carrots, cashew nuts, Green Beans, instant pot, karnataka, Onion, sambar rice, South Indian, Spicy, Tamarind, vegetable
Special Diet Gluten Free, No Added Sugar, Vegan, Vegetarian
Wash and soak brown rice for 30 minutes. If using white rice, there is no need to soak. Cook rice in a rice cooker or over the stove top. Wash and soak toor dal for 30 mins. Pressure cook using a pressure cooker or the Instant Pot (IP). Mash it well and set aside.
Turn IP to Sauté mode and add coconut oil. Once heated, add onions and sauté until translucent. Follow the same directions if making in a thick-bottom dish on the stove top.
Add carrots and green beans and sauté for 2-3 minutes. Add potatoes, edamame and peas and sauté for another 2 minutes.
Extract juice from one small golf size ball tamarind and add the juice. Allow the entire contents to come to a gentle rolling boil.
Add the cooked rice and mix it all in.
Tempering
Heat ghee in a small pan. You can use coconut oil, but it won't taste like the original. Splutter mustard seeds and hing (asafetida). Add curry leaves, followed by cashew nuts. Sauté cashew nuts on low heat until they turn light brown.
Add the tempering to the Bisi Bele Bath, mix well once more time.