Bisi Bele Bath - (Spiced Lentil & Oats Stew)

A nutritious and comforting South Indian dish made with lentils, oats, vegetables, and a flavorful spice blend. This wholesome one-pot meal is rich in protein, fiber, and aromatic spices.

Ingredients

Base Ingredients:

• 1 cup moong dal, washed and soaked

• 1 cup steel-cut oats (see Notes for substitutes)

• ¼ teaspoon turmeric powder

• 1 teaspoon cumin seeds

• Salt, to taste

• 4 cups water

  
  

Vegetables (Choose ½–1 cup each from the list below):

• Carrots, sweet potatoes, green beans, chayote squash, peas, potato

• 1 green or colored bell pepper, chopped

• 1 small onion, chopped

• 1 tomato, diced

  
  

Seasoning:

• 1 teaspoon dry-roasted mustard seeds (small variety)

• 1–2 sprigs curry leaves

• ¼ teaspoon hing (asafoetida)

• Green or red chilies (optional, adjust to taste)

• 1 tablespoon tamarind pulp (soaked in warm water)

• 2 tablespoons Bisi Bele Bath spice powder (see Notes)

• ¼ cup raw cashews, dry roasted

• Jaggery (optional, for slight sweetness)

• 1 teaspoon lemon juice

Cooking Method (Instant Pot)

Step 1: Cooking the Lentils & Oats

1. Set a 6-quart Instant Pot to “Sauté” mode and allow it to heat.

2. Add moong dal, oats, cumin seeds, turmeric, and salt. Stir well.

3. Pour in 4 cups of water, mix, and press “Cancel.”

4. Lock the lid, set the pressure valve to Sealing, and cook on Manual High Pressure for 15 minutes.

5. Allow the pressure to release naturally (approximately 10 minutes).

   
   

Step 2: Preparing the Vegetables

1. While the lentils and oats are cooking, steam the vegetables separately until tender and set aside.

2. Squeeze the tamarind pulp from the soaked water and keep it ready.

   
   

Step 3: Combining Everything

1. Once the Instant Pot has released pressure, open the lid and stir in the steamed vegetables.

2. Switch to “Sauté” mode on Low Pressure and cook uncovered for 5–7 minutes, stirring occasionally.

3. Add more water if the mixture becomes too thick.

   
   

Step 4: Tempering & Final Seasoning

1. In the same pot, allow the mixture to heat.

2. Add mustard seeds and wait for them to crackle.

3. Stir in dried red chilies, curry leaves, and hing (asafoetida).

4. Add chopped onions and sauté until soft and golden brown, adding 2–3 tablespoons of water as needed to prevent sticking.

5. Stir in tomatoes, Bisi Bele Bath spice powder, tamarind pulp, and jaggery (if using). Cook until the spices become aromatic, adding small amounts of water as needed.

6. Mix the tempering into the cooked lentils and oats.

7. Stir in lemon juice before serving.

   
   

Serving Suggestion:

Serve hot with raita or a side of crispy papad.

Notes & Substitutions

• Vegetables: Feel free to use any combination of the following:

  • Chayote squash (Seeme Badnekai), tindora, snake gourd, green beans, carrots, peas, potatoes, sweet potatoes, bell peppers (any color), kohlrabi (Knol Khol), bottle gourd, white pumpkin, red pumpkin, eggplant, frozen edamame, or baby lima beans.

    
    

• Grain Substitutes: Instead of steel-cut oats, you can use brown rice, quinoa, or millets.

  
  

• Organic Bisi Bele Bath Spice Powder: This can be purchased from an Indian grocery store. Recommended brand: Phalada.