Classic Karnataka-Style Bisi Bele Bath

Rinse the rice and toor dal together under cold running water until the water runs clear. Soak them in fresh water for about 30 minutes to ensure even cooking and a soft, cohesive texture.

Heat the ghee or oil in a pressure cooker over medium heat. Add the chopped onion and sauté until soft and translucent, without browning.

Add the chopped tomato and mixed vegetables. Cook for 3–4 minutes, stirring occasionally, until the tomatoes soften and the vegetables begin to release their aroma.

Drain the soaked rice and dal and add them to the cooker. Stir in the turmeric powder, Bisi Bele Bath powder, tamarind pulp, and salt, mixing gently so the spices coat everything evenly.

Pour in about 4 cups of water and give one careful stir, ensuring nothing sticks to the bottom of the cooker.

Close the lid and cook on medium heat for about 3 whistles. Turn off the heat and allow the pressure to release naturally.

Open the lid and gently mix. The consistency should be soft and slightly loose, similar to a savory porridge. If needed, add a little hot water to adjust the texture.

Garnish with fresh coriander leaves and serve hot. For a traditional finish, top with a small spoon of ghee just before serving.