Jain Bisi Bele Bath

Ingredients

In the Jain adaptation of Bisi Bele Bath, the original recipe is modified to exclude certain ingredients such as onions, garlic, and root vegetables. Additionally, ghee is replaced with vegetable oil or clarified butter made from cow's milk. These changes ensure that the dish adheres to the principles of Jain vegetarianism, which prohibits the consumption of certain vegetables and emphasizes non-violence. We alse have the original recipe for Bisi bele bath, so you can check it out.

• 1 cup (200g) rice 1 cup (200g) rice
• 1/2 cup (100g) toor dal (split pigeon peas) 1/2 cup (100g) toor dal (split pigeon peas)
• 1/4 cup (50g) moong dal (split yellow lentils) 1/4 cup (50g) moong dal (split yellow lentils)
• 1/4 cup (50g) chana dal (split Bengal gram) 1/4 cup (50g) chana dal (split Bengal gram)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds 1/2 teaspoon fenugreek seeds
• 8-10 curry leaves 8-10 curry leaves
• 2 dried red chilies 2 dried red chilies
• 1/4 teaspoon asafoetida (hing) 1/4 teaspoon asafoetida (hing)
• 1/2 cup (100g) carrots, diced 1/2 cup (100g) carrots, diced
• 1/2 cup (100g) beans, chopped 1/2 cup (100g) beans, chopped
• 1/2 cup (100g) peas 1/2 cup (100g) peas
• 1/2 cup (100g) capsicum, diced 1/2 cup (100g) capsicum, diced
• 2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
• 1 tablespoon sambar powder 1 tablespoon sambar powder
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 6g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Wash the rice and lentils together, then soak them in water for 30 minutes. Drain and set aside.
2. 2.
   Heat oil in a pressure cooker or large pot over medium heat.
3. 3.
   Add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, dried red chilies, and asafoetida. Sauté for a minute until the seeds start to splutter.
4. 4.
   Add the diced carrots, beans, peas, and capsicum. Sauté for 2-3 minutes until the vegetables are slightly tender.
5. 5.
   Add the soaked rice and lentils to the pot, along with tamarind pulp, sambar powder, and salt. Mix well.
6. 6.
   Add 4 cups (950ml) of water and stir everything together.
7. 7.
   If using a pressure cooker, close the lid and cook for 3-4 whistles. If using a pot, cover and cook until the rice and lentils are fully cooked and the flavors have melded together, approximately 30-40 minutes.
8. 8.
   Once cooked, let the pressure release naturally or allow the dish to rest for a few minutes.
9. 9.
   Garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Tamarind pulp — Soak tamarind in warm water for 10 minutes, then extract the pulp by squeezing it with your hands. Discard any seeds or fibers.

Tips & Tricks

• Adjust the quantity of sambar powder according to your spice preference.
• For a richer flavor, you can add a teaspoon of ghee while serving.
• If you don't have a pressure cooker, you can cook the dish in a regular pot, but it may take slightly longer.

Serving advice

Serve Jain Bisi Bele Bath hot in individual bowls. It can be enjoyed on its own or with a side of papadums or yogurt.

Presentation advice

Garnish each serving of Jain Bisi Bele Bath with a sprig of fresh coriander leaves to add a pop of color. Serve it in traditional Indian-style bowls or on a banana leaf for an authentic touch.