A wholesome and flavorful one-pot meal from Karnataka, where rice, lentils, and vegetables are slow-cooked with a unique spice blend and tangy tamarind. It's the ultimate South Indian comfort food, perfect for a hearty lunch.
Prep25 min
Cook40 min
Soak30 min
Servings4
Serving size: 1 serving
524cal
17gprotein
86gcarbs
Ingredients
1 cup Sona Masuri Rice (Or any other short-grain rice)
Crispy, golden pearls of fried chickpea flour, lightly spiced. A classic Indian snack that's perfect on its own or as a crunchy topping for chaat and raita. So simple to make at home!
Crispy, golden potato chips fried to perfection and seasoned with a sprinkle of salt and chili. A classic homemade snack that's way better than store-bought and surprisingly easy to make.
Prep20 min
Cook15 min
Soak30 min
Servings
About Bisibelabath, Boondi and Potato Chips
This tamil dish is perfect for lunch. With 1081.8799999999999 calories and 30.19g of protein per serving, it's a nutritious choice for your meal plan.
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6 cups Water (4 cups for cooking, 2 for adjusting consistency)
1 tsp Mustard Seeds (For tempering)
12 whole Cashew Nuts (Halved, for tempering)
2 whole Dry Red Chillies (Broken, for tempering)
1 sprig Curry Leaves (About 10-12 leaves, for tempering)
0.25 tsp Hing (Asafoetida, for tempering)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Preparation (Approx. 25 mins)
Wash the rice and toor dal together under running water until the water runs clear.
Soak the washed rice and dal in 3 cups of water for at least 20-30 minutes.
While they soak, chop the onion, tomato, and all mixed vegetables into bite-sized pieces.
In a small bowl, mix the bisibelabath powder, tamarind pulp, and jaggery with 1/2 cup of warm water to form a smooth, lump-free paste. Set aside.
2
Pressure Cooking (Approx. 20 mins)
Heat 1 tbsp of ghee in a pressure cooker over medium heat. Add the chopped onions and sauté for 2-3 minutes until translucent.
Add the chopped tomatoes and cook for another 2 minutes until they soften.
Drain the soaking water from the rice and dal and add them to the cooker.
Add the chopped mixed vegetables, turmeric powder, and 1.5 tsp of salt.
Pour in 4 cups of fresh water and stir everything well.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles. Turn off the heat and allow the pressure to release naturally.
3
Combining and Simmering (Approx. 10 mins)
Once the pressure has settled, open the cooker. The mixture should be soft and well-cooked.
Gently mash the contents with the back of a ladle to achieve a uniform, porridge-like consistency.
Turn the heat back on to low. Pour in the prepared bisibelabath masala paste.
Stir continuously to combine everything well. Add 1-2 cups of hot water, as needed, to adjust the consistency. It should be semi-liquid, as it thickens upon cooling.
Let it simmer for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the raw taste of the masala to cook off.
4
Tempering (Tadka) (Approx. 5 mins)
While the bisibelabath is simmering, prepare the tempering in a small pan (tadka pan).
Heat the remaining 2 tbsp of ghee over medium heat.
Add the mustard seeds and let them splutter.
Add the cashew nuts and fry until they turn light golden brown.
Add the broken dry red chillies, curry leaves, and hing. Sauté for 30 seconds until the curry leaves are crisp and aromatic. Be careful not to burn the spices.
5
Finishing and Serving
Pour the hot tempering over the simmering bisibelabath and mix well.
Garnish with freshly chopped coriander leaves.
Turn off the heat and let it rest for 5 minutes before serving.
Serve hot with a dollop of ghee, and accompanied by crispy boondi, potato chips, or a simple cucumber raita.
344cal
11gprotein
33gcarbs
20gfat
Ingredients
2 cup besan
2 tbsp rice flour (for extra crispiness)
1.25 cup water (adjust as needed for batter consistency)
0.5 tsp turmeric powder
1 tsp red chili powder
1 tsp salt
0.25 tsp baking soda
1 tsp chaat masala (for sprinkling)
2 cup oil for deep frying
Instructions
1
Prepare the batter. In a mixing bowl, whisk together the besan, rice flour, turmeric powder, red chili powder, salt, and baking soda. Gradually add water while whisking continuously to form a smooth, lump-free batter. The consistency should be flowing, similar to dosa batter - not too thick or too thin. Let the batter rest for 10-15 minutes.
2
Heat the oil. Pour the oil into a kadai or deep pan and heat it over medium-high flame. To check if the oil is ready, drop a tiny bit of batter into it. It should sizzle and rise to the surface immediately without changing color too quickly.
3
Fry the boondi in batches. Hold a perforated ladle (boondi jhara) or a regular slotted spoon about 4-5 inches above the hot oil. Pour a ladleful of batter onto the spoon. Tap the spoon gently, allowing the batter to fall through the holes into the oil as small droplets. Do not overcrowd the pan. Fry for 2-3 minutes, stirring occasionally, until the boondi are light golden and crisp. The sizzling sound will reduce once they are cooked. Remove the boondi with a slotted spoon and drain them on a plate lined with paper towels. Repeat the process with the remaining batter, wiping the perforated ladle clean between batches.
4
Season and cool. While the boondi is still warm, transfer it to a large bowl. Sprinkle the chaat masala over it and toss gently to coat evenly. Spread the boondi on a large tray and let it cool completely to room temperature. This is crucial for them to stay crisp.
5
Store the boondi. Once completely cooled, store the boondi in an airtight container. It will stay fresh and crispy for up to 2 weeks.
500 g Potato (Use starchy potatoes like Russet or Idaho for best results)
2 cup Vegetable Oil (For deep frying)
1 tsp Salt (Or to taste)
0.5 tsp Red Chili Powder (Adjust to your spice preference)
0.5 tsp Chaat Masala (Optional, for a tangy flavor)
4 cup Ice Water (For soaking the potato slices)
Instructions
1
Prepare the Potatoes
Wash, peel, and thinly slice the potatoes to about 1.5mm (1/16-inch) thickness. A mandoline slicer is highly recommended for uniform slices which ensures even cooking.
2
Wash and Soak the Slices
Immediately place the slices into a large bowl of cold water to prevent browning. Rinse them 2-3 times, changing the water each time, until the water runs clear. This removes excess starch.
Finally, soak the slices in a fresh bowl of ice water for at least 30 minutes. This step is key to making the chips extra crispy.
3
Dry the Potato Slices
Drain the soaked slices thoroughly. Spread them in a single layer on clean kitchen towels or paper towels.
Pat them completely dry. This step is crucial for crispy chips and to prevent hot oil from splattering.
4
Fry the Chips
Heat oil in a deep kadai or pan over medium-high heat to about 175°C (350°F). To test, drop a slice in; it should sizzle and rise to the surface.
Working in small batches, carefully add the dried potato slices to the oil. Do not overcrowd the pan.
Fry for 3-5 minutes, stirring gently, until they are light golden brown and crisp.
5
Drain and Season
Using a slotted spoon, remove the chips from the oil and let them drain on a wire rack or a plate lined with paper towels to remove excess oil.
While the chips are still hot, transfer them to a large bowl. Immediately sprinkle with salt, red chili powder, and chaat masala (if using).
Toss gently to coat evenly.
6
Cool and Serve
Let the chips cool for a few minutes; they will become even crispier as they cool.
Serve immediately for the best texture and flavor.
