For the Tamarind Water:
2 Tablespoons tamarind pulp
1 cup warm water
For the Bisi Bele Bath Masala powder:
2 teaspoons vegetable oil
1 Tablespoon Urad dal
1 Tablespoon Chana dal
1 teaspoon black peppercorns
1 teaspoon crumbled true Sri Lankan cinnamon bark
½ teaspoon asafoetida pieces
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
2 Tablespoon coriander seeds
4 whole dried Kashmiri chilies
¼ cup desiccated coconut
For the main dish:
½ cup basmati rice
½ cup Toor dal
¼ teaspoon turmeric
¼ cup drumsticks chopped in 2-inch long pieces
¼ cup chopped carrots
½ cup frozen peas
½ cup guar beans
1 cup chopped green beans
2 teaspoons sunflower oil
1½ teaspoons black mustard seeds
¼ cup chopped green peppers
1 cup chopped tomatoes
1 teaspoon asafoetida powder
¼ cup tamarind water
For the tempering finish:
2 teaspoon ghee
½ cup whole cashews
1 teaspoon mustard seeds
1 teaspoon ground asafoetida
½ cup roughly chopped onion
1 Tablespoon curry leaves
1 Tablespoon freshly cut coriander leaves and more for garnish as desired
To make the Tamarind Water:
- Place the tamarind pulp in a small bowl. Pour the warm water over it and let it soak for 10–15 minutes.
- Use your fingers or a spoon to mash the tamarind pulp into the water.
- Place a fine mesh strainer over another bowl. Pour the tamarind mixture through the strainer, pressing the pulp to extract as much liquid as possible.
- Discard the remaining seeds and fibers in the strainer. Reserve the smooth tamarind water. Set aside for use in the recipe and freeze any extra for future use.
To make the Bisi Bele Bath Masala powder:
- Heat 2 teaspoons of oil in a heavy bottom frying pan on medium heat and add the Urad and Toor dal and cook for a few moments before adding the black peppercorns, cinnamon bark, asafoetida pieces, cumin and fenugreek seeds. Toast over medium heat until lightly brown and fragrant, then add the coriander seeds and cook until golden brown.
- Break the chilies into pieces and add them last, stirring until they are heated through.
- Turn off the heat and add the desiccated coconut and pan fry for a few seconds.
- Cool the mixture and then add it to a spice grinder. Pulse to a grainy powder. Set aside.
To make the main dish:
- Wash the rice and lentils in a bowl under cold running water, straining for several changes of water until the water runs clear.
- Place them in a pot with 6¼ cups of water and add a ¼ teaspoon of turmeric and then place the drumsticks, carrots, peas, green beans and guar beans on top.
- Cook in a pressure cooker for about 20 minutes, or, if cooking in a pot on a stovetop, simmer at medium heat for about 45 minutes. Meanwhile make the green pepper and tomato spice paste.
- Heat a wok over medium-high heat and add 2 teaspoons of vegetable oil.
- Add the mustard seeds and when they crackle and pop add the green peppers followed by the tomatoes and cook until both are soft.
- Add the asafoetida powder followed by the tamarind water and two-thirds of the Bisi Bele Bath Masala powder and simmer until cooked through and fragrant.
- Stir in the cooked rice, lentil and vegetable mixture, add the remaining Bisi Bele Bath Masalas powder, taste and adjust the seasoning with salt as needed.
- Lower the heat and simmer slowly while you temper the finishing spices.
To make the tempering finish:
- Melt 2 teaspoons of ghee in a small fry pan on medium heat and add the cashews. Cook and stir until lightly brown and then remove with a slotted spoon to a bowl and set aside.
- In the same pan, raise the heat to medium-high and add the mustard seeds and once they crackle and pop, add the ground asafoetida followed by the onions.
- Cook until the onions are starting to turn brown and then at the curry leaves and fresh coriander leaves.
- Add this mixture to the Bisi Bele Bath, transfer to a serving dish, and top with the toasted cashews and more fresh coriander leaves as desired.
