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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.
Preparation (Approx. 25 mins)
Pressure Cooking (Approx. 20 mins)
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
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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.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 507.67 calories per serving with 15.96g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combining and Simmering (Approx. 10 mins)
Tempering (Tadka) (Approx. 5 mins)
Finishing and Serving
Replace white rice with brown rice, quinoa, or millets like foxtail millet. You may need to adjust the water quantity and cooking time accordingly.
Feel free to add other vegetables like pumpkin, chayote squash (chow chow), or bell peppers for added nutrition and flavor.
For a version without onion and garlic, simply skip them in Step 2. The dish will still be flavorful due to the robust spice mix.
Increase the amount of bisibelabath powder or add a slit green chilli along with the vegetables during pressure cooking for extra heat.
The combination of rice and toor dal provides all essential amino acids, making it a complete protein source, ideal for vegetarians and for muscle repair and growth.
Loaded with vegetables and lentils, this dish is high in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The variety of vegetables provides essential vitamins like A and C, while lentils offer iron, magnesium, and folate, contributing to overall energy and well-being.
Spices like turmeric (containing curcumin) and hing have natural anti-inflammatory and digestive benefits, supporting a healthy immune system.
One serving of approximately 1.5 cups (410g) contains around 480-550 calories, depending on the amount of ghee and the specific vegetables used. It's a calorie-dense but highly nutritious meal.
Yes, Bisibelabath is a very healthy and balanced one-pot meal. It provides a good mix of complex carbohydrates from rice, protein from lentils, and fiber, vitamins, and minerals from the variety of vegetables.
Absolutely. You can cook it in a heavy-bottomed pot or Dutch oven. Cook the soaked rice, dal, and vegetables with water until they are completely soft and mushy, which may take 40-50 minutes. Then proceed with the rest of the steps.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The dish will thicken significantly when cold. To reheat, add a splash of hot water and mix well while heating on the stovetop or in the microwave until it reaches the desired consistency.
While toor dal (arhar dal) provides the most authentic taste and texture, you can use masoor dal (red lentils) or a mix of toor and moong dal. Note that cooking times may vary slightly.
Bisibelabath is traditionally served with crispy accompaniments that provide a textural contrast, such as boondi, potato chips, papad, or sandige (fryums). A cooling side of cucumber or onion raita also pairs wonderfully.