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Bisi bele bhaat is a spicy rice and dal dish from Hyderabad in the South of India. Made from vegetables, rice and split yellow peas all cooked together, it’s cheap, quick, easy to make and a fantastic spicy alternative to risotto. The dish is cooked and topped with a spice blend known as a podi powder, which contains various toasted seeds, lentils and coconut flakes. As well as the podi powder, on the side there's a hot tamarind chutney, cooling yogurt, fresh coriander and lemon for a bit of additional tang.
The kit includes:
The meal take 15 minutes to prepare and 40 minutes to cook. Besides the spices and pulses in the kit you'll need to provide carrots, green beans, tomatoes, lemon, fresh coriander, yoghurt, basmati rice, sugar and dessicated coconut.
Split peas don't need soaking and cook down to a very soft consistency.
Full cooking instructions are provided as part of the kit.
Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.
Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time.
Cooked pulses can be used immediately or frozen for later use.
Split Yellow Peas, Turmeric, Podi Powder (Kashmiri Chilli Powder, Amchur, Toasted Coriander Seed, Poppy Seeds, Cumin Seeds, Black Pepper, Cloves, Fenugreek Seeds, Cassia Flakes, Sesame Seeds, Red Lentils), Tempering Spices (Brown Mustard Seeds, Cumin, Curry Leaves), Tamarind Chutney Blend (Tamarind Powder, Amchur, Chilli Powder, Ground Toasted Cumin)
Allergens in bold above
|Typical values||Per 100g|
|of which saturates||0.3g|
|of which sugars||2.4g|
Suitable for vegans and vegetarians
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