Bisi Bele Bath Pressure Cooker Split Pea Brown Rice Soup

Name: Bisi Bele Bath Pressure Cooker Split Pea Brown Rice Soup
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1/3 cup split pigeon pea (toor dal or split yellow pea, washed and soaked for an hour); 1/2 cup brown basmati rice (washed and soaked for an hour); 1 dried red chili (or use red chili flakes to taste); 2 tsp chana dal (or yellow split pea); 2 tsp coriander seeds; 1 tbsp shredded coconut (dried or fresh); 1/4 tsp cinnamon; 1/4 tsp cardamom; 1/8 tsp black pepper (or 4 black pepper corns); 1 tsp oil; 1/2 tsp mustard seeds; 1/4 tsp cumin seeds; 10 curry leaves (coarsely chopped); 1/2 cup chopped onion (or sliced shallots); 1 cup chopped tomato; 2 tsp sambhar powder (or use 1.5 tsp coriander powder + 1/4 to 1/2 tsp cayenne); 1/2 tsp turmeric; 2 tsp tamarind paste; 1 to 1.5 cups chopped vegetables like green beans (carrots, eggplant, peas); 2 Tbsp raw peanuts or use sunflower seeds to make nut-free; 3/4 to 1 tsp salt; 1/4 tsp sugar

Prep 1 hr Cook 30 min Serves 4 Source

Ingredients

1/3 cup split pigeon pea (toor dal or split yellow pea, washed and soaked for an hour)
1/2 cup brown basmati rice (washed and soaked for an hour)
1 dried red chili (or use red chili flakes to taste)
2 tsp chana dal (or yellow split pea)
2 tsp coriander seeds
1 tbsp shredded coconut (dried or fresh)
1/4 tsp cinnamon
1/4 tsp cardamom
1/8 tsp black pepper (or 4 black pepper corns)
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
10 curry leaves (coarsely chopped)
1/2 cup chopped onion (or sliced shallots)
1 cup chopped tomato
2 tsp sambhar powder (or use 1.5 tsp coriander powder + 1/4 to 1/2 tsp cayenne)
1/2 tsp turmeric
2 tsp tamarind paste
1 to 1.5 cups chopped vegetables like green beans (carrots, eggplant, peas)
2 Tbsp raw peanuts or use sunflower seeds to make nut-free
3/4 to 1 tsp salt
1/4 tsp sugar

Steps

1
Wash and soak the rice and dal if you haven’t already. Toast the spices: Heat a skillet over medium heat. Dry roast the red chili, 1/2 tsp split pea, coriander seeds until the split peas change color. 1 to 2 minutes. Add the coconut, mix and cook for 15 seconds. Cool, grind with cinnamon cardamom and keep aside.
2
In a pressure cooker, heat oil over medium heat. When the oil is hot, add mustard and cumin seeds. Cook until they start to pop.
3
Add curry leaves and onion. Mix, cook until translucent.
4
Add tomato, ground spices, sambhar powder, turmeric and mix well. Cook until tomatoes are saucy.
5
Add the tamarind, vegetables and peanuts and mix well.
6
Drain the split peas and rice and add to the cooker. Add salt, sugar and 2 3/4 cup water. Close the lid and pressure cook for 1 whistle over medium heat, (2 minutes after the pressure indicator turns on), then reduce heat to low and cook for 15 mins((or cook for total 12 to 15 minutes on high pressure in Instant Pot or other pressure cooker). Let the pressure release naturally. Open the lid. Taste and adjust salt, spice, sour. Add lemon juice if needed. Garnish with cilantro and serve with papadums or crackers.