Bisi Bele Bath

Ingredients

• 1 cup long-grain white rice
• ½ cup red lentils (masoor dal)
• 3 tablespoons total coriander seeds, cumin seeds, fenugreek seeds, and dried red chilies, mixed
• 1 medium onion, yellow or white
• 1 medium carrot
• ¾ cup frozen peas or fresh peas
• 1 medium tomato, fresh
• 1.5 tablespoons tamarind paste (or 2 tablespoons fresh lemon juice)
• 1 as needed salt and pepper to taste

Instructions

1. 1

   Measure 1 cup rice and 0.5 cup red lentils into two separate small bowls. Rinse the rice under cold running water, stirring with your fingers, until the water runs mostly clear (about 30 seconds). Drain well. Rinse the lentils the same way and drain.

2. 2

   Place a dry small skillet over medium heat. When the pan is hot enough that a single cumin seed sizzles immediately when dropped in, add 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 0.5 tablespoon fenugreek seeds, and 2–3 dried red chilies (remove the stems if you want less heat).

3. 3

   Stir the spices constantly for about 1 minute, until they smell deeply fragrant and turn slightly darker—do not let them burn. Immediately pour onto a plate to cool for 2 minutes.

4. 4

   Once cool, pour the toasted spices into a spice grinder or small food processor and pulse until broken into small, grainy pieces no larger than a pea—not a fine powder.

5. 5

   Slice the onion in half from root to tip, then place each half flat-side down and slice crosswise into thin half-moons about 1/8 inch thick.

6. 6

   Hold the carrot on the cutting board and slice off the rounded edges to create a flat surface. Slice lengthwise into thin planks 1/8 inch thick, then stack the planks and slice into thin matchsticks about the size of a match stick.

7. 7

   Dice the tomato into 1/2-inch cubes by cutting it in half, removing the core, then cutting into strips and then cubes.

8. 8

   Place a large heavy-bottomed pot or deep skillet over medium-high heat. Pour in 2 tablespoons olive oil and wait until it shimmers and slides quickly when you tilt the pan, about 1 minute.

9. 9

   Add the sliced onion to the hot oil and stir once every 10 seconds for 3 minutes, until the onion turns soft and the edges turn golden brown.

10. 10

    Add the carrot matchsticks and the ground spice mixture to the onion. Stir constantly for 30 seconds until the spices smell powerfully fragrant.

11. 11

    Add the diced tomato to the pot and stir. Cook, stirring occasionally, for 2 minutes until the tomato begins to soften and release its juice.

12. 12

    Pour in the rinsed rice and rinsed lentils. Stir for 1 minute to coat the rice and lentils with the spiced oil.

13. 13

    Add 4.5 cups water to the pot and stir well. Increase the heat to high and bring the liquid to a rolling boil, stirring occasionally—watch for large bubbles breaking the surface constantly, about 4 minutes.

14. 14

    Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer without opening the lid for 18 minutes until the rice and lentils are fully tender and the liquid is absorbed.

15. 15

    Carefully remove the lid—steam will escape—and add the frozen peas. Stir gently with a fork for 30 seconds to distribute the peas and break up any clumps of rice.

16. 16

    Add the tamarind paste (or lemon juice if using). Stir gently to combine, breaking up any clumps of rice. Taste and adjust salt and pepper as needed. If the mixture looks dry, add a splash of hot water.

Tools you’ll need

• small bowl
• small skillet
• cutting board
• chef's knife
• spice grinder or small food processor
• large heavy-bottomed pot with lid
• wooden spoon
• fork

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