Karnataka-Style Spiced Lentil Rice Stew

Be the first to rate

(No Ratings Yet)

Loading...

A hearty one-pot dish from Karnataka in southern India, this spiced lentil and rice stew is built on a toasted spice blend, tangy tamarind, and a tumble of mixed vegetables. It delivers deep, slow-cooked flavor in a fraction of the time thanks to a pressure-cooked base. Serve hot with crisp papadums and a dollop of ghee for the full comfort-food experience.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 14 gFat
• 6 gSaturated Fat
• 62 gCarbs
• 9 gFiber
• 7 gSugar
• 13 gProtein
• 640 mgSodium
• 520 mgPotassium
• 90 mgCalcium
• 3.5 mgIron
• 18 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the rice and lentil base

• 1 cup sona masuri or other short-grain rice, rinsed
• 1/2 cup split pigeon peas (toor dal), rinsed
• 3 1/2 cups water
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt, plus more to taste

For the vegetables and sauce

• 2 tablespoons ghee or vegetable oil
• 1 large onion, finely chopped
• 1 large tomato, chopped
• 2 cups mixed vegetables (carrots, green beans, peas, eggplant, drumstick pieces)
• 1 tablespoon tamarind paste
• 2 tablespoons Karnataka-style bisi bele bath spice powder
• 1 1/2 cups warm water, as needed

For the tempering (tadka)

• 2 tablespoons ghee
• 1 teaspoon black mustard seeds
• 8 to 10 fresh curry leaves
• 2 tablespoons raw cashew halves, halved
• 1 pinch asafoetida (hing)
• 2 dried red chilies, broken

Directions

1. Combine the rinsed rice, pigeon peas, turmeric, salt, and 3 1/2 cups water in a pressure cooker. Cook on medium heat for 3 to 4 whistles (about 12 minutes), then let the pressure release naturally for 10 minutes before opening. The grains and lentils should be very soft and a little broken down.
2. While the rice and dal cook, heat 2 tablespoons ghee in a heavy pot over medium heat. Add the onion and sauté for 5 to 6 minutes until golden, then stir in the tomato and cook 3 more minutes until the mixture turns jammy.
3. Add the mixed vegetables, bisi bele bath powder, and tamarind paste. Stir for 1 minute until the spices smell toasted, then pour in 1 1/2 cups warm water. Cover and simmer for 10 to 12 minutes, or until the vegetables are fork-tender.
4. Mash the cooked rice and dal mixture lightly with the back of a spoon and tip it into the vegetable pot. Stir gently over low heat for 4 to 5 minutes, adding splashes of warm water as needed, until everything forms a thick, porridge-like consistency that mounds softly on a spoon. Adjust salt to taste.
5. Make the tempering: in a small skillet, heat 2 tablespoons ghee until shimmering. Add the mustard seeds and let them pop, then add the cashews and fry until golden. Drop in the curry leaves, dried chilies, and asafoetida; the leaves will splutter immediately. Pour the sizzling tempering over the rice.
6. Spoon into warm bowls, drizzle with extra ghee, and serve hot with crispy papadums, plain yogurt, or a wedge of lime.
7. Make the tempering: in a small skillet, heat 2 tablespoons ghee until shimmering. Add the mustard seeds and let them pop, then add the cashews and fry until golden. Drop in the curry leaves, dried chilies, and asafoetida; the leaves will splutter immediately. Pour the sizzling tempering over the rice.
8. Spoon into warm bowls, drizzle with extra ghee, and serve hot with crispy papadums, plain yogurt, or a wedge of lime.

Cook’s Notes

• Toast the bisi bele bath powder in a dry pan for 30 seconds before adding it to the pot; this deepens the aroma considerably.
• If you do not have a pressure cooker, simmer the rice and dal in 5 cups of water covered for 25 to 30 minutes until very soft.
• The consistency should be looser than a pilaf and looser than a risotto, similar to a thick porridge; loosen with hot water when reheating leftovers.
• Roasted cashews can be replaced with roasted peanuts for a nuttier, more everyday version.
• Always add the tempering (tadka) at the very end and cover the pot for 2 minutes so the smoky flavor infuses the entire dish.

You might also like

Desserts

Kheer Rice Pudding

Asian

South Indian Peppery Tamarind Broth

Asian

Red Kidney Bean Curry with Basmati Rice (Rajma Chawal)

Asian

Bengali Puffed Flatbread with Spiced Potato Curry