Bisi Bele Bath Pressure Cooker Split Pea Brown Rice Soup is a easy weeknight meal in one pot. Everything in the Pressure cooker. Vegan Glutenfree Indian Recipe
Bisi bele bath is a popular dish that is served in Southern India, usually in restaurants serving Udupi cuisine.
The traditional Bisi Bele Bath recipe is quite an elaborate process. The split peas, rice and vegetables are all cooked separately. There is also a special spice blend that needs to be either made from scratch or bought for this dish, along with the some non general grocery store ingredients like tamarind and curry leaves.
Today’s recipe is my One pot Pressure cooker version! Dry roast some spices to make a somewhat bisi bele bath spice blend, then put everything in the pressure cooker. 20 minutes later you have a meal! Serve with salads, papadums, potato chips or other crackers. Easier, faster and equally delicious.
The soup generally has a flavorful complex and sour flavor profile. Use whatever spices you have. A few here and there will still make a flavorful meal.
The soup thickens and thickens by the next day. See above.
More Dals from the blog.
Bisi Bele Bath Pressure Cooker Split Pea Brown Rice Soup
- 1/3 cup (57.33 g) split pigeon pea toor dal or split yellow pea, washed and soaked for an hour
- 1/2 cup (95 g) brown basmati rice washed and soaked for an hour
- 1 dried red chili or use red chili flakes to taste
- 2 tsp chana dal or yellow split pea
- 2 tsp coriander seeds
- 1 tbsp shredded coconut dried or fresh
- 1/4 tsp (0.25 tsp) cinnamon
- 1/4 tsp (0.25 tsp) cardamom
- 1/8 tsp (0.13 tsp) black pepper or 4 black pepper corns
- 1 tsp oil
- 1/2 tsp (0.5 tsp) mustard seeds
- 1/4 tsp (0.25 tsp) cumin seeds
- 10 curry leaves coarsely chopped
- 1/2 cup (80 g) chopped onion or sliced shallots
- 1 cup (149 g) chopped tomato
- 2 tsp sambhar powder or use 1.5 tsp coriander powder + 1/4 to 1/2 tsp cayenne
- 1/2 tsp (0.5 tsp) turmeric
- 2 tsp tamarind paste
- 1 to 1.5 cups (110 g) chopped vegetables like green beans carrots, eggplant, peas
- 2 Tbsp raw peanuts or use sunflower seeds to make nut-free
- 3/4 to 1 tsp salt
- 1/4 tsp (0.25 tsp) sugar
- Heat a skillet over medium heat. Dry roast the red chili, split pea, coriander seeds until the split peas change color. 1 to 2 minutes. Add the coconut, mix and cook for 15 seconds. Cool, grind with cinnamon cardamom and keep aside.
- In a pressure cooker, heat oil over medium heat. When the oil is hot, add mustard and cumin seeds. Cook until they start to pop.
- Add curry leaves and onion. Mix, cook until translucent.
- Add tomato, ground spices, sambhar powder, turmeric and mix well. Cook until tomatoes are saucy.
- Add the tamarind, vegetables and peanuts and mix well.
- Drain the split peas and rice and add to the cooker. Add salt, sugar and 2 3/4 cup water. Close the lid and pressure cook for 1 whistle over medium heat, (2 minutes after the pressure indicator turns on), then reduce heat to low and cook for 15 mins((or cook for total 12 to 15 minutes on high pressure in Instant Pot or other pressure cooker). Let the pressure release naturally. Open the lid. Taste and adjust salt, spice, sour. Add lemon juice if needed. Garnish with cilantro and serve with papadums or crackers.