Whole30 Bisi Bele Bath

Savor the wholesome warmth of Whole30 Bisi Bele Bath, a nourishing twist on the classic South Indian comfort food. This recipe swaps traditional rice with low-carb cauliflower rice, making it perfectly suited for Whole30 and gluten-free diets. Packed with protein-rich toor dal, vibrant vegetables like carrots, green beans, and peas, and aromatic spices enhanced by Bisi Bele Bath powder, this dish is a flavor-packed, one-pot wonder. The addition of tamarind paste gives it a signature tangy kick, while a final drizzle of coconut oil and a garnish of fresh coriander elevate its richness. Ready in just an hour, this satisfying dish is perfect for meal prep or a cozy dinner. Enjoy a balanced, health-conscious take on a beloved classic!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups cauliflower rice
• 1 cup toor dal (yellow split pigeon peas)
• 3 cups water
• 2 tablespoons ghee
• 1 teaspoon mustard seeds
• 2 pieces dried red chilies
• 10 leaves curry leaves
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 1 medium carrot, diced
• 0.5 cup green beans, chopped
• 0.5 cup peas, frozen
• 2 tablespoons Bisi Bele Bath powder
• 1 tablespoon tamarind paste
• 1 teaspoon salt
• 1 tablespoon coconut oil
• 2 tablespoons coriander leaves, chopped

Directions

Step 1

Rinse the toor dal thoroughly under running water, then soak in 1 cup of water for at least 30 minutes.

Step 2

Drain the soaked dal and transfer to a pressure cooker with 2 cups of water. Cook for 2 whistles or until completely soft. Set aside.

Step 3

Heat ghee in a large pan over medium heat. Add mustard seeds and let them splutter.

Step 4

Add dried red chilies and curry leaves. Stir briefly until fragrant.

Step 5

Add the chopped onion and sauté until translucent.

Step 6

Add the chopped tomato, diced carrot, chopped green beans, and frozen peas to the pan. Stir well and cook until the vegetables are just tender.

Step 7

Stir in the Bisi Bele Bath powder, tamarind paste, and salt. Mix thoroughly to coat the vegetables.

Step 8

Add the cooked toor dal to the pan along with the cauliflower rice. Mix everything well and add 1 cup of water.

Step 9

Reduce the heat to a simmer and cook the mixture for 10-15 minutes, stirring occasionally, until the flavors meld and the dish reaches a porridge-like consistency.

Step 10

In a small pan, heat the coconut oil and pour it over the cooked mixture. Stir well.

Step 11

Garnish with chopped coriander leaves before serving. Serve hot.

Nutrition Facts

Serving size	(1649.3g)

Amount per serving	% Daily Value*
Calories	1415.4

Total Fat 48.9g	0%
Saturated Fat 30.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 80mg	0%
Sodium 2812.2mg	0%
Total Carbohydrate 195.0g	0%
Dietary Fiber 50.2g	0%
Total Sugars 31.0g
Protein 60.1g	0%

Vitamin D 0IU	0%
Calcium 385.0mg	0%
Iron 13.5mg	0%
Potassium 4483.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.1%

Protein: 16.5%

Carbs: 53.4%