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Loading...A celebrated Karnataka one-pot meal where rice and lentils are simmered together with roasted spice powder, tangy tamarind, mixed vegetables, and a fragrant coconut tempering. The name translates to “hot lentil rice” and the dish is typically crowned with ghee, cashews, and herbs before being served with raita or papad.
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings4
Yield4 generous servings
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 17 gFat
- 6 gSaturated Fat
- 78 gCarbs
- 11 gFiber
- 7 gSugar
- 17 gProtein
- 690 mgSodium
- 780 mgPotassium
- 140 mgCalcium
- 5.5 mgIron
- 19 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the freshly roasted spice powder
- 3 tbsp coriander seeds
- 1 tbsp chana dal (split bengal gram)
- 1 tsp cumin seeds
- 4 to 5 dried Kashmiri red chilies
- 1/2 tsp fenugreek seeds (methi)
- 1/2 tsp black peppercorns
- 3 whole cloves
- 2 tbsp dry grated coconut
For the rice and lentil base
- 1 cup aged sona masuri or short-grain rice
- 1/2 cup toor dal (split pigeon peas), rinsed
- 3.5 cups water, plus more as needed
- 1/2 tsp ground turmeric
- 1.5 tsp kosher salt, or to taste
For the vegetable masala
- 1 tbsp ghee
- 1 small onion, sliced thin
- 1 cup mixed chopped carrots, green beans, and green peas
- 1 small eggplant (baingan), cubed
- 1 large tomato, finely chopped
- 2 tbsp tamarind paste, adjusted to taste
- 2 to 3 tbsp homemade spice powder (or store-bought)
- 2 to 3 cups hot water to adjust consistency
For the finishing tempering
- 1 tbsp ghee
- 1 tsp black mustard seeds
- 10 fresh curry leaves
- 2 dried red chilies, broken
- 2 tbsp raw cashew halves
- 2 tbsp grated fresh coconut
- 2 tbsp finely chopped cilantro
Directions
- Dry-roast the coriander, chana dal, cumin, chilies, fenugreek, peppercorns, and cloves in a small skillet over medium heat for 3 to 4 minutes, until deeply fragrant; cool slightly and grind with the grated coconut to a fine powder.
- Rinse the rice and toor dal together, then add to a pressure cooker with the water, turmeric, and salt; cook for 4 to 5 whistles (about 12 minutes) until the grains and dal are fully soft and mushy. Mash lightly and set aside.
- Heat the ghee in a heavy pot over medium heat; add the onion and sauté for 3 minutes until translucent, then add carrots, beans, peas, and eggplant. Cook for 6 to 7 minutes, stirring, until the vegetables are just tender.
- Stir in the chopped tomato and tamarind paste and cook for 3 minutes until the tomato breaks down and oil begins to leave the sides. Add the freshly ground spice powder and sauté for 1 minute to bloom the flavors.
- Tip the cooked rice and lentil mash into the pot and fold gently to combine with the masala; loosen with hot water until the mixture has a thick, porridge-like consistency that drops softly from a spoon.
- Simmer uncovered for 6 to 8 minutes on low heat, stirring occasionally, so the rice absorbs the tangy masala. Taste and adjust salt, tamarind, or spice level as needed.
- Make the final tempering: heat ghee in a small pan, crackle the mustard seeds, then add curry leaves, dried chilies, and cashews; fry until the cashews turn golden. Stir in the grated coconut for 30 seconds.
- Pour the tempering over the rice, fold through, and finish with chopped cilantro. Rest off heat for 5 minutes so the flavors meld; serve hot with raita, papad, and a wedge of lime.
Cook’s Notes
- Always dry-roast the spice blend fresh for the punchiest aroma; if pressed for time use 3 tablespoons of a good-quality store-bought Bisi Bele Bhath powder.
- Aged rice (2 to 3 years old) gives the most authentic texture and keeps grains separate even after the long simmer.
- Adjust tamarind paste to taste — in hotter climes, fruits are sweeter so you may need a touch more tang.
- Don—t skip the final coconut tempering; the toasted coconut and ghee are what give the dish its signature finish.
- Leftovers thicken considerably once cool; loosen with a splash of hot water while reheating on the stove.
