Ingredients
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| Rice | 1/2 cup (cook with 1½ cups water) | ~350 kcal |
| Toor dhal | 1/2 cup (cook with 1 cup water) | ~343 kcal |
| Beans | 10–15 nos (cut to 1" pieces) | ~35 kcal |
| Carrot | 1 medium size (cut to 1" pieces) | ~25 kcal |
| Fresh green peas | 1/4 cup | ~30 kcal |
| Capsicum | 1 medium size (cut to medium pieces) | ~24 kcal |
| Onions | 1 no. (cut to pieces) | ~40 kcal |
| Tamarind pulp | 1 tbsp | ~35 kcal |
| Dry coconut / freshly grated coconut | 1/4 cup | ~130 kcal |
| Bisi Bele Bhath powder | 2 tbsp (refer Powders) | ~50 kcal |
| Salt | to taste | 0 kcal |
| Cooking oil (for garnish) | 2 tbsp | ~240 kcal |
| Mustard seeds | 1/4 tsp | ~5 kcal |
| Curry leaves | 1 sprig | ~1 kcal |
| Hing (asafoetida) | a pinch | ~1 kcal |
Estimated total: ~1,310 kcal for the whole batch — roughly 330–440 kcal per serving, assuming 3–4 servings.
Note: Values are approximate, based on standard nutritional data for the quantities as written. The “capsicum and onion fried” garnish uses a portion of the capsicum/onion already listed above, so it isn’t counted twice.
Method
- Pressure cook rice and toor dhal separately.
- Cook the vegetables till slightly soft.
- Grind coconut and Bisi Bele Bhath powder into a fine paste.
- Into a large thick-bottomed cooker (preferably aluminium), add all the items — cooked rice, cooked toor dhal, cooked veggies, ground masala.
- Add tamarind pulp, salt, and mix thoroughly.
- Add sufficient water to get the Bisi Bele Bhath consistency and cook on low heat for 15–20 minutes.
- Finally, add the garnishings, lower the heat, and let it be for 8–10 minutes.
- Keep mixing occasionally to avoid the bhath getting burnt on the bottom layer.
- Put off the flame — Bisi Bele Bhath is ready.
Savour with Pacchadi / Raitha.
Garnish
2 tablespoons of oil, 1/4 teaspoon mustard, 1 sprig of curry leaves, hing, and fried capsicum and onion.
