A traditional Karnataka specialty, this one-pot meal combines rice, lentils, and vegetables in a fragrant, tangy tamarind gravy. It's a complete, comforting, and flavorful dish perfect for a wholesome lunch or dinner.
Prep20 min
Cook40 min
Soak30 min
Servings4
Serving size: 1.5 cups
546cal
18gprotein
89gcarbs
Ingredients
1 cup Sona Masuri Rice (Or any short-grain rice)
1 cup Toor Dal (Also known as split pigeon peas)
0.5 cup Carrot (Peeled and chopped into 1/2-inch pieces)
0.5 cup Green Beans (Trimmed and cut into 1-inch pieces)
0.5 cup Green Peas (Fresh or frozen)
0.5 cup Potato (Peeled and cubed into 1/2-inch pieces)
A staple in Indian households, the perfectly boiled egg is a versatile, protein-packed food. This foolproof method yields firm, tender whites and creamy, fully cooked yolks every time. Enjoy them seasoned with salt and pepper, as a side with dal and rice, or as the base for delicious dishes like Egg Curry and Biryani.
Aromatic and nutty clarified butter, a staple in Indian cooking. Making ghee at home is simple, rewarding, and results in a pure, flavorful cooking fat perfect for sautéing, frying, and tempering.
Aromatic, energy-giving Bisi Bele Bath with protein-packed boiled egg and ghee – pure comfort!
This udupi dish is perfect for lunch. With 824.76 calories and 30.8g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
(Or a lemon-sized ball of tamarind soaked in 1/2 cup warm water, strained)
3.5 tbsp Bisi Bele Bath Powder (Adjust to your spice preference)
0.5 tsp Turmeric Powder
1 tsp Jaggery Powder (Optional, but balances the flavors)
1.5 tsp Salt (Adjust to taste)
7 cups Water (Divided use, plus more if needed)
3 tbsp Ghee (Divided use)
1 tsp Mustard Seeds
12 leaves Curry Leaves
0.25 tsp Hing (Asafoetida)
2 whole Dry Red Chilli (Broken into halves)
12 whole Cashew Nuts (Halved or whole)
Instructions
1
Preparation: Rinse the rice and toor dal together under running water until clear. Soak them in 3 cups of water for at least 30 minutes to ensure they cook evenly and become soft.
2
Pressure Cook Rice and Dal: Drain the soaking water. Transfer the rice and dal to a pressure cooker. Add 4 cups of fresh water and 1/2 tsp of turmeric powder. Pressure cook on medium heat for 5-6 whistles, or for about 15 minutes, until very soft and mushy. Allow the pressure to release naturally. Open the cooker and mash the mixture lightly with the back of a ladle to create a creamy base. Set aside.
3
Cook Vegetables and Tamarind Base: While the rice and dal cook, heat a large, heavy-bottomed pot. Add all the chopped vegetables (carrot, beans, peas, potato), onion, and tomato. Pour in 2 cups of water and 1 tsp of salt. Bring to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes until the vegetables are tender but still hold their shape. Stir in the tamarind pulp and let it simmer for another 2-3 minutes to cook off its raw flavor.
4
Combine and Simmer: Gently add the mashed rice-dal mixture to the pot with the cooked vegetables. Stir in the Bisi Bele Bath powder, jaggery powder, and the remaining 1/2 tsp of salt. Mix thoroughly. The mixture will be very thick; pour in 1-2 cups of hot water to adjust the consistency to a thick, flowing porridge. Bring to a gentle simmer and cook for 5-7 minutes, stirring frequently to prevent sticking.
5
Prepare the Tempering (Tadka): In a small pan (tadka pan), heat 3 tbsp of ghee over medium heat. Add the mustard seeds and wait for them to splutter. Add the cashew nuts and fry until they turn golden brown. Finally, add the broken dry red chillies, curry leaves, and hing. Sauté for 30 seconds until aromatic.
6
Finish and Serve: Immediately pour the hot tempering over the Bisi Bele Bath and mix well. Turn off the heat, cover the pot, and let it rest for 10 minutes for the flavors to meld beautifully. Serve hot, garnished with an extra dollop of ghee, and accompanied by crispy boondi, potato chips, or a simple raita.
143cal
13gprotein
1gcarbs
10gfat
Ingredients
4 pieces Large Eggs
6 cups Water (enough to cover eggs by 1 inch)
0.5 tsp Salt (optional, for the boiling water)
2 cups Ice Cubes (for the ice bath)
Instructions
1
Prepare the Eggs
Gently place 4 large eggs in a single layer in a medium saucepan.
Add 6 cups of cold water, ensuring the eggs are covered by at least 1 inch.
Stir in 0.5 tsp of salt if using. This helps prevent cracking.
2
Bring to a Boil
Place the saucepan on high heat and bring the water to a full, rolling boil. This should take about 5-7 minutes.
3
Cook Off-Heat
Once the water is boiling, immediately turn off the heat and cover the pan with a tight-fitting lid.
Let the eggs stand in the hot water for the desired doneness:
Soft-Boiled (runny yolk): 4-5 minutes
Medium-Boiled (jammy yolk): 6-8 minutes
Hard-Boiled (firm yolk): 10-12 minutes
4
Create Ice Bath and Cool Eggs
While the eggs are cooking, fill a large bowl with 2 cups of ice cubes and cold water.
Using a slotted spoon, carefully transfer the cooked eggs from the saucepan to the ice bath.
Let them cool for at least 5 minutes. This step is crucial as it stops the cooking process and makes peeling much easier.
5
Peel and Serve
Gently tap an egg on a hard surface and roll it between your palms to crackle the shell all over.
Peel under cool running water, starting from the wider end where the air pocket is.
Serve immediately or store in the refrigerator for later use.
1 lb Unsalted Butter (High-quality, grass-fed butter will yield the most flavorful and nutritious ghee.)
Instructions
1
Melt the Butter
Cut the unsalted butter into 1-inch cubes to ensure even melting.
Place the butter cubes in a heavy-bottomed, medium-sized saucepan or pot.
Heat the pot over medium-low heat. Allow the butter to melt completely without stirring, which should take about 5-7 minutes.
2
Simmer and Clarify
Once melted, increase the heat slightly to a medium-low simmer. The butter will go through several stages.
First, it will come to a boil and a layer of white foam (milk solids) will form on top. Let it simmer gently.
After 10-15 minutes, the foam will start to thin, the bubbling will become finer, and the liquid will turn more transparent.
Continue simmering. The milk solids will begin to sink to the bottom and turn a golden-brown color. The bubbling will become very quiet, and the liquid will be clear and golden. This process takes about 10 more minutes.
The key indicator that the ghee is ready is a distinct nutty, popcorn-like aroma. Be very watchful at this stage to prevent the solids from burning.
3
Strain the Ghee
Immediately remove the pot from the heat once the milk solids are golden brown and the aroma is nutty.
Let the ghee cool in the pot for about 5-10 minutes to reduce the risk of burns.
Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a clean, completely dry, heatproof glass jar.
Carefully and slowly pour the hot ghee through the cheesecloth-lined sieve, leaving the browned milk solids behind in the pot.
4
Cool and Store
Allow the strained ghee to cool completely to room temperature in the jar, uncovered. As it cools, it will solidify and become opaque.
Once fully cooled and solidified, seal the jar with an airtight lid.
Store the ghee in a cool, dark pantry for up to 3 months, or in the refrigerator for up to a year.
