Name: Sattvic Bisi Bele Bath
Yield: 6 servings
Ingredients: Rice, white basmati (raw) — ¾ cup (150 g); Toor / arhar dal — ½ cup (100 g); Water — 5½ cups (1300 ml); Turmeric powder — ¼ tsp (1 g); Carrot — 1 (80 g); French beans — 8 (60 g); Green peas, fresh — ⅓ cup (60 g); Pumpkin (kaddu) — ¾ cup (100 g); Tamarind pulp — lime-size (10 g); Jaggery (gur) — 2 tsp (10 g); Coriander seed / powder — 1 tbsp (masala) (6 g); Chana dal — 1 tsp (masala) (5 g); Urad dal, split — ½ tsp (masala) (3 g); Cinnamon — ½-inch (0.5 g); Clove — 2 (0.3 g); Kashmiri chilli powder (mild) — ¼ tsp (1 g); Dry coconut (khopra), grated — 1½ tbsp (15 g); Ghee (cow) — 4 tsp (20 g); Mustard seeds — ¼ tsp (1 g); Curry leaves — 8 (1 g); Cashew nuts — 7 (10 g); Rock salt (sendha namak) — 1 tsp (5 g)

Serves: 6
Portion: ≈250 g
Time: 50 min
Texture: Soft porridge
Season: WinterMonsoon
Dosha: Vata
Pitta
Kapha
Complete one-pot meal

Ingredients

What you need

Custom servings

Ingredients for 6 servings
Ingredient	Household measure	Quantity (6 servings)	Café batch ×5
Rice, white basmati (raw)	¾ cup	150 g	750 g
Toor / arhar dal	½ cup	100 g	500 g
Water	5½ cups	1300 ml	6500 ml
Turmeric powder	¼ tsp	1 g	5 g
Carrot	1	80 g	400 g
French beans	8	60 g	300 g
Green peas, fresh	⅓ cup	60 g	300 g
Pumpkin (kaddu)	¾ cup	100 g	500 g
Tamarind pulp	lime-size	10 g	50 g
Jaggery (gur)	2 tsp	10 g	50 g
Coriander seed / powder	1 tbsp (masala)	6 g	30 g
Chana dal	1 tsp (masala)	5 g	25 g
Urad dal, split	½ tsp (masala)	3 g	15 g
Cinnamon	½-inch	0.5 g	2.5 g
Clove	2	0.3 g	1.5 g
Kashmiri chilli powder (mild)	¼ tsp	1 g	5 g
Dry coconut (khopra), grated	1½ tbsp	15 g	75 g
Ghee (cow)	4 tsp	20 g	100 g
Mustard seeds	¼ tsp	1 g	5 g
Curry leaves	8	1 g	5 g
Cashew nuts	7	10 g	50 g
Rock salt (sendha namak)	1 tsp	5 g	25 g

Method

How to cook it

Step 1: Pressure-cook rice and toor with turmeric and 900 ml water 5 whistles; mash.
Step 2: Cook vegetables in remaining water with tamarind, jaggery and salt.
Step 3: Roast masala ingredients; grind with coconut; add to vegetables; simmer 5 minutes.
Step 4: Combine with rice–dal; loosen with hot water; temper ghee, mustard, curry leaves, cashews.