Bise Bele Bath (Lentils & Rice)
A quick pressure cook version of sambhar and rice infused with vegetables, red lentils and lots of Indian spices for a comforting meal.
Servings: 4
Ingredients
- 1 cup rice / millet / quinoa
- 1/2 cup red lentils
- 4.5 cups water
- 1 tsp cumin seeds
- 1 green chili
- 2 tbsp tamarind paste
- 1.5 tbsp garam masala
- 1 tsp kashmiri chili powder
- 1/2 tsp ground turmeric
- 1 tbsp coriander powder
- 1 tsp coconut sugar
- 1-2 tsp salt
- 1 tbsp butter
- 1/4 cup grated coconut (sub 1/2 cup coconut cream)
- 8 french beans
- 1 medium carrot
- 1/4 cup green peas frozen
Tempering
- 2 tbsp vegan butter
- 1 tsp mustard seeds
- 1 sprig curry leaves
- pinch hing
- pinch turmeric or chili powder
- 10 cashews broken
- 2-3 dried red chillies
Garnish
- roasted cashews
- chopped coriander
Instructions
- Soak tamarind paste in 1/2 cup hot water. Dice beans, carrots and green chili finely. Rinse red lentils and millet once, drain and keep aside. If you using rice, rinse 3-4 times until the water runs clear (this will ensure the rice is not starchy).
- To a pressure cooker, add oil. Add cumin seeds and roast for a minute.
- Add green chillies, ginger paste and saute for a minute.
- Add garam masala, turmeric, chili powder & coriander powder. Mix well and add tamarind juice (drain them of the pulp). Mix until the spices are cooked.
- Add frozen grated coconut and mix until combined. Add water if the mixture is too dry.
- Mix well and add red lentils, vegetables, and lastly millet or rice.
- Add remaining water, salt and mix well. Pressure cook for 5 whistles (about 10 minutes).
- When it's about to be done, temper your spices. Add vegan butter to a small pan.
- Add mustard seeds, hing, turmeric, curry leaves, red chillies and cashews. Roast them until the cashews are light brown.
- Take them off the heat immediately and pour over the cooked stew. Mix well.
- Garnish with more roasted cashews and chopped coriander. Enjoy!