Bisi Bela Recipe – Eats Now

Name: Bisi Bela
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Masala paste; 1 tablespoon Coriander seeds; 2 inch cinnamon stick, broken up; 1 tablespoon split dried garbanzo beans (chana dal); 1 tablespoon split dehusked urad dal; 4-5 black peppercorns; 3-4 cloves; 1/3 cup frozen Fresh shredded coconut; Water as needed; The rice dish; 1 cup jasmine tai rice; 1/2 cup dried pigeon peas (tuvar or arhar dal); 2-3 teaspoons tamarind extract (the lighter colored ones from the glass bottles, not the blackish plastic bottles (tamcon) labelled in yellow); 1 cup sprouted mung bean; 1/2 cup split green pea (rehydrated) or frozen peas; 1/2 cup diced carrots; 1/2 cup peeled diced potatoes; 5-6 scallions chopped green & white; Any other vegetables you can think of (except slimy okra!); 1/4 teaspoon turmeric powder; Salt to taste; 1/4 cup ghee; 1 inch piece cinnamon stick; 1 teaspoon whole mustard seeds; 1 sprig curry leaves; 3 tablespoons chopped cilantro for garnish; Lime wedges

Servings: persons

Masala paste
1 tablespoon Coriander seeds
2 inch cinnamon stick, broken up
1 tablespoon split dried garbanzo beans (chana dal)
1 tablespoon split dehusked urad dal
4-5 black peppercorns
3-4 cloves
1/3 cup frozen Fresh shredded coconut
Water as needed
The rice dish
1 cup jasmine tai rice
1/2 cup dried pigeon peas (tuvar or arhar dal)
2-3 teaspoons tamarind extract (the lighter colored ones from the glass bottles, not the blackish plastic bottles (tamcon) labelled in yellow)
1 cup sprouted mung bean
1/2 cup split green pea (rehydrated) or frozen peas
1/2 cup diced carrots
1/2 cup peeled diced potatoes
5-6 scallions chopped green & white
Any other vegetables you can think of (except slimy okra!)
1/4 teaspoon turmeric powder
Salt to taste
1/4 cup ghee
1 inch piece cinnamon stick
1 teaspoon whole mustard seeds
1 sprig curry leaves
3 tablespoons chopped cilantro for garnish
Lime wedges

1
Dry roast all the ingredients for the masala till golden & emitting an aroma. Remove & set aside. Do the same for the shredded coconut, toast till it turns a reddish brown hue.
2
Combine & grind to a paste using as little water as needed
3
Wash the rice & dried pigeon peas. Add ~ 3 cups water and cook till the pigeon peas are well cooked & mashed up. A pressure cooker is ideal for this. Set aside
4
Heat the ghee in a large dutch oven pan, add the mustard, cloves & cinnamon, when the mustard seeds sputter, add the Curry leaves & give a stir.
5
Add the sprouted mung beans and other vegetables & sautee till slightly soft. For the crunchier root vegetables You may microwave in adequate water till soft, drain & add to the other vegetables.
6
Add the tamarind paste, turmeric and salt.
7
cover and cook on a low flame (with a little water if needed) till the vegetables are done.
8
Add the Masala paste and combine. Cover & cook for ~ 5 minutes.
9
Add the Rice& lentil mixture, stir well, adding water if needed, lower the heat & let it simmer for 5-7 minutes till all the flavors combine.
10
Remove from heat, & allow to rest. The rice will thicken up during this time, so don't fret if the mix is watery.
11
ladle into bowls, garnish with cilantro & lime juice & serve with a side of papad ( or potato chips), or a green salad.

476

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Masala paste, 1 tablespoon Coriander seeds, 2 inch cinnamon stick, broken up, 1 tablespoon split dried garbanzo beans (chana dal), and more.

Yes, Bisi Bela falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bisi Bela

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions