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Bisi bele bhath in instant pot
Bisi Bele Bhath is a spicy and flavor packed rice dish that is cooked with lentils, rice, lots of vegetables and aromatic spices
Servings: 6
Calories: 313kcal
Ingredients
- 1 cup rice
- ¾ cup toor daal yellow pigeon peas
- 1 cup cauliflower florets cut into 1 inch florets
- 1 red potato cubed ½ inch
- 10 pieces drumsticks optional
- ½ cup green beans cut into 1 inch pieces
- 2 carrots peeled and sliced
- ½ green pepper cut into ½ inch pieces
- 10 curry leaves optional
- ¼ cup cilantro chopped for garnish
- 1 tablespoon tamarind paste optional, more or less depending on how tangy it is
- 2 tablespoons ghee coconut oil or any cooking oil for Vegan
- ½ teaspoon mustard seeds
- ⅛ teaspoon asafetida powder
- ½ teaspoon ground turmeric
- salt to taste
Spice Blend
- 4 dried red chilies I use mild Kashmiri chilies
- 1 tablespoon coriander seeds
- ½ teaspoon fenugreek seeds
- 1 tablespoon chana dal
- 1 tablespoon shredded coconut dried or fresh
Instructions
- Rinse rice and lentils and keep aside. Wash and chop all the vegetables.
- Lightly roast all the spices from the spice blend. Let them cool completely and then grind to fine powder.
- Turn the Instant Pot to sauté (more) mode and heat ghee. Add mustard seeds, asafetida and turmeric. Let the mustard seeds pot, may take 2 to 3 minutes. Add all the vegetables except the cilantro. Mix well.
- Add salt, tamarind paste and spice blend powder. Mix well. Add rice and lentils and 6 cups of water. Close the Instant Pot lid with the pressure value set to sealing. Press the Rice button.
- Allow the pressure to release naturally, about 15 mins. Open the Instant pot and stir the Bisi Bele Bhath lightly. Serve hot with a drizzle of ghee, tangy pickle and roasted papad.
Video
Nutrition
Calories: 313kcal | Carbohydrates: 54g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 36mg | Potassium: 695mg | Fiber: 10g | Sugar: 6g | Vitamin A: 3840IU | Vitamin C: 92.2mg | Calcium: 53mg | Iron: 3.2mg
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