Egg Bisi Bele Bath

Instructions

1. 1

   Prep Rice, Dal & Eggs

   • Wash the rice and toor dal together under running water until the water runs clear. Soak them in 3 cups of water for at least 20-30 minutes.
   • While the rice and dal are soaking, place the eggs in a separate saucepan and cover with water. Bring to a rolling boil and cook for 10-12 minutes for hard-boiled eggs.
   • Once cooked, drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Peel the eggs, halve them, and set aside.
2. 2

   Pressure Cook Rice & Dal

   • Drain the soaking water from the rice and dal. Transfer them to a 3-liter or larger pressure cooker.
   • Add 4 cups of fresh water and 1/2 tsp of turmeric powder. Stir well.
   • Secure the lid and pressure cook on medium heat for 5-6 whistles, or for about 15 minutes. Allow the pressure to release naturally.
   • Open the cooker and use the back of a ladle or a potato masher to mash the rice and dal mixture thoroughly until it becomes creamy and well-combined. Set aside.
3. 3

   Cook Vegetables & Masala

   • Heat 1 tbsp of ghee in a large, heavy-bottomed pot or kadai over medium heat.
   • Add the chopped onions and sauté for 3-4 minutes until they turn soft and translucent.
   • Add the chopped tomatoes and cook for another 4-5 minutes until they become soft and pulpy.
   • Stir in the mixed vegetables, tamarind paste, Bisi Bele Bath powder, jaggery, and salt. Mix everything well to coat the vegetables with the spices.
   • Pour in 1 cup of water, bring to a simmer, then cover the pot and cook for 8-10 minutes, or until the vegetables are tender but not mushy.
4. 4

   Combine & Simmer

   • Carefully transfer the cooked vegetable masala mixture into the pressure cooker with the mashed rice and dal.
   • Stir everything together gently until well combined. The mixture should have a thick, porridge-like consistency.
   • If it seems too thick, add up to 1 cup of hot water, a little at a time, until you reach the desired consistency.
   • Place the cooker back on low heat and let the Bisi Bele Bath simmer for 5-7 minutes, stirring occasionally to prevent it from sticking to the bottom.
5. 5

   Prepare Tempering (Tadka)

   • While the bath is simmering, prepare the final tempering. Heat the remaining 2 tbsp of ghee in a small pan (tadka pan) over medium heat.
   • Once the ghee is hot, add the mustard seeds and let them splutter.
   • Add the halved cashews and fry until they turn golden brown.
   • Add the broken dry red chilies, curry leaves, and hing. Sauté for about 30 seconds until the curry leaves are crisp and the mixture is fragrant. Turn off the heat immediately.
6. 6

   Garnish & Serve

   • Pour the hot tempering over the simmering Bisi Bele Bath and mix well to incorporate the flavors.
   • Turn off the heat. Gently place the halved boiled eggs into the bath.
   • Garnish generously with freshly chopped coriander leaves.
   • Serve immediately while hot, with a side of crispy boondi, potato chips, or a cooling raita.