South Indian Rice with Lentils (Bisi Bele Bhath)

Ingredients

Coconut Masala

• ¼ cup unsweetened shredded coconut
• 1 teaspoon coriander seed
• 1 teaspoon cumin seed
• 1-3 red chili’s (optional) – see note
• 1 teaspoon fennel seed
• 2-inch stick of cinnamon
• 1/8 teaspoon ground cloves or 8 whole cloves
• 8 white peppercorns
• ½ teaspoon turmeric

Main Event

• 1 tablespoon extra virgin coconut oil
• 6 curry leaves
• 1 teaspoon mustard seeds
• ½ teaspoon turmeric
• 1 teaspoon fresh ginger
• 1 teaspoon fresh garlic
• 1 teaspoon cumin seed
• 1 cup diced red onion onion
• 1¼ teaspoon Himalayan rock salt
• ¼ cup diced french beans
• ½ cup diced carrots
• ½ cup diced potatoes
• ¼ cup diced red bell pepper
• ½ cup cubed eggplant
• 1 cup brown basmati rice, soaked for 2 hours, drained and rinsed well
• ½ cup moong dal, soaked for 2 hours, drained and rinsed well
• 6 cup water
• 1-2 tablespoon date syrup if chilis were used in the masala
• ¼ cup fresh cilantro, chopped

Instructions

1. Melt coconut oil in a large cast iron pan on medium-high heat. Add curry leaves, mustard seeds, turmeric, ginger, garlic, and cumin seed. Cook until cumin seeds are brown, about 2-3 minutes. Add onion and salt, stir to combine and continue to cook until onions are translucent, about 5 minutes.
2. Add beans, carrots, potatoes, red pepper and eggplant to the mix and cook for 1-2 minutes.
3. Transfer vegetable mixture into a large saucepan. Add rice, lentils and water. Cover and bring to a boil on high heat.
4. Reduce heat to a simmer and cook for 30 minutes, until rice is tender.
5. Meanwhile, place all masala ingredients in a small cast iron pan. Cook on medium high heat until coconut has browned, about 3 minutes. Grind in a coffee grinder or small processor and set aside.
6. Add homemade coconut masala and date syrup if chili’s were used in the masala. Cover and cook for another 5 minutes.
7. Remove from heat, stir in fresh cilantro and serve.

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Notes