Poha Bisi Bele Bath
Poha Bisi Bele Bath is an easy, flavourful one-pot meal made using thick rice flakes, lentils, and vegetables.
Servings: 2
Ingredients
Poha Bisi bele bath
- 2 cups poha
- 3/4 cup dal toor dal /mung dal/ masoor dal/ one or two combination of these
- 2 cups vegetables carrot, beans, peas, potatoes, bell peppers
- 1 to mato
- 2 tsp dry mango or 1 tsp thick tamarind paste
- 2 tbsp bisi bele bath powder
- 1 tsp red chilli powder optional
- 2 tsp jaggery
- salt to taste
- 3 cups of water // more if required
Seasoning
- 1/2 tsp mustard seeds
- 1 tsp cumin
- 1 tsp urad dal
- 8-10 curry leaves
- 2 red chillies
- few cashews
- Pinch of hing
Instructions
Method 1: Using IP
- It is preferred to use dal that has been soaked well for cooking. Soak dal at least for 30 mins in hot water. I usually soak it overnight as it is convenient.
- Chop the veggies, have the ingredients ready before starting the IP.
- Turn IP on saute mode - Add ghee or coconut oil. Add curry leaves, mustard seeds, cumin, urad dal, red chilies and allow it splutter. Add a pinch of hing or asafoetida. Add tomatoes immediately and let it turn soft.
- Next, add turmeric powder, bisi bele bath powder. Saute once and then add soaked dal and veggies. Add water, salt, a little jaggery and turn off saute mode and pressure cook for 10 mins. If the dal is not soaked already, then pressure cook for 15-20 mins.
- Allow the pressure to release naturally. In the meantime, rinse poha under running water and set aside.
- Turn IP on saute mode again, bell peppers, add poha and water based on the consistency you like. Adjust the spices and salt. If you like the dish spicer add red chilli powder. Bring the dish to a quick boil and turn off the IP.
- The longer the dish sits, the thicker it gets so add water accordingly. Poha bisi bele bath tastes best when serve hot
- Serve hot immediately topped with boondi or sev along with raita.
Method 2 : Stove- Top
- In this method, you can opt to cook dal and veggies separately. They can also be cooked together. It is up to you how to make this. Have this ready before you start to prepare the seasoning.
- Add 2 cups of water to 1 cup dal. Pressure cook for 5-6 whistles. dice the veggies into large pieces if it is being cooked along with dal.
- In a deep bottom pan, heat ghee or oil. Add curry leaves, mustard seeds, cumin, urad dal, red chilies and allow it splutter. Add a pinch of hing or asafoetida. Add tomatoes immediately and let it turn soft.
- Next, add turmeric powder, bisi bele bath powder, salt & jaggery. Saute once and then add cooked dal, cooked veggies, bell peppers and rinsed poha.
- Combine everything and add water based on the consistency you like. Remember that when the dish gets colder, consistency thickens.
- Serve hot immediately topped with boondi or sev along with raita or a bowl of yogurt.