Authentic Udupi Krishna Matha spiced lentil and rice stew loaded with vegetables, roasted kapok buds, coconut, and ghee.
Lunch · 20 min prep · 35 min cook · serves 4 Newly added
Ingredients
- 1 cup sona masuri rice
- 1/2 cup toor dal
- 1.5 cups mixed vegetable , ash gourd, carrots, French beans, diced
- 1 tbsp tamarind , dissolved in 1/2 cup warm water
- 1 tbsp jaggery , grated
- 2 tbsp bisi bele bath powder , ground with kapok buds, coriander, Byadgi chilies, and copra
- 1/2 tsp turmeric powder
- 3 tbsp ghee
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 10 cashew , split
- 1.5 tsp salt
- 5 cups water
Preparation
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Pressure cook rice, toor dal, 4 cups water, and 1/4 tsp turmeric for 4 whistles until soft.
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In another pot, boil vegetables with 1 cup water, salt, remaining turmeric, tamarind liquid, and jaggery until tender.
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Stir bisi bele bath powder into vegetables and simmer for 3 minutes.
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Add cooked rice-dal mash to the vegetables; simmer over low heat for 10 minutes.
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Heat ghee; fry cashews until golden, then splutter mustard seeds and curry leaves.
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Pour hot ghee tempering over bubbling stew, stir, and rest covered 5 minutes.
In the tradition
In the Dvaita Madhwa mathas of Udupi, Bisi Bele Bath is prepared with Marathi Moggu (kapok buds), Byadgi chilies, and dry coconut, seasoned with tamarind and jaggery to balance all six Ayurvedic tastes.
Sources & further reading
- Udupi Sri Krishna Matha Culinary Tradition , Madhwa Sampradaya Kitchens
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.