Karnataka-Style Spiced Lentil Rice Stew

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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.

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