bisi bele bath recipe, how to make bisi bele bath recipe at home

bisi bele bath

bisi bele bath recipe – one of the most popular traditional rice-lentil-vegetable dish from the karnataka cuisine.

bisi bele bath is so popular that you get it so easily in the south indian restaurants in bangalore. whilst living in bangalore, whenever we would visit MTR chain of restaurants, without fail, we would always order bisi bele bath. we had to, as even though i had an idea on how this dish is prepared, i actually never got to making it.

making bisi bele bath is a long process. you have to cook the rice, the lentil and the vegetables separately and then mix everything. well its just not mixing everything and there you go. no… there is more. the flavors and the taste makes all the difference. the flavors come from the bisi bele bath masala and the tempering added towards the end. the bisi bele bath masala is a special spice blend which gives a lot of depth and flavor to this dish.

you can use ready bisi bele bath masala or make the spice blend at home. i have detailed a step by step post on the bisi bele bath masala already.

you can also cook the dal first and then add the rice and veggies in it and cook them together in the pressure cooker. sometimes i do it this way too to cut down on the time and steps. in this post, i have shown the traditional way of cooking everything separately.

the vegetables that are added to bisi bele bath are carrots, turnips, green peas, french beans, knol kohl, capsicum (green bell pepper), chayote squash (chow chow). you can also add your own choice of vegetables. loosely adapted from pratibha’s blog.

this is again a long post with a lot of pics. so please bear. i have one more post which has maximum pics and i am still not sure of putting that one. its been lying in the drafts for the last 5 months and is one of the favorite snacks at home – closed pizza or calzone. i just do not have the nerve to work on 32 pics for the calzone post. some how i managed to work on the 29 pics for this bisi bele bath post.

lets start step by step bisi bele bath recipe:

1. rinse the rice and peanuts first. another option is too skip the peanuts at this step and fry them in the tempering/tadka and then add.

rinse rice and peanuts - bisi bele bath recipe

2. add 2.5 cups water.

add water - bisi bele bath recipe

3. soak both rice and peanuts for 20 to 25 mins in the water.

soak rice - bisi bele bath recipe

4. add salt and keep on the stove top and cook the rice. no need to cover the pan with the lid.

cook the rice - bisi bele bath recipe

5. simmer till the rice grains are cooked well. the peanuts would also cook well. cover and keep aside.

cook rice - bisi bele bath recipe

6. soak 1 tbsp tightly packed tamarind in 1/2 or 2/3 cup warm water for 25 to 30 mins.

soak tamarind - bisi bele bath recipe

7. later squeeze and extract the tamarind pulp. strain and keep aside.

extract the tamarind pulp - bisi bele bath recipe

8. in a pressure cooker, add rinsed tuvar dal/pigeon pea lentils, turmeric powder and 2 cups water.

cooking dal - bisi bele bath recipe

9. pressure cook the dal for on a high flame for 8 to 9 whistles.

cooking dal - bisi bele bath recipe

10. once the pressure settles down on its own, mash the dal and keep aside.

mash the dal - bisi bele bath recipe

11. in another pan, take the chopped veggies and sprinkle 1/4 tsp rock salt.

chopped veggies for bisi bele bath recipe

12. pour 2 cups water and stir.

add water to veggies - bisi bele bath recipe

13. cover and allow the veggies to cook till they are tender and cooked well, yet still retain their shape.

cooking veggies for making bisi bele bath recipe

14. now in the cooker with the mashed dal, add the cooked rice and peanuts.

preparing bisi bele bath recipe

15. then add the cooked vegetables along with its stock.

making bisi bele bath recipe

16. stir lightly.

preparing bisi bele bath recipe

17. add 1 cup water.

making karnataka bisi bele bath recipe

18. add tamarind pulp.

add tamarind pulp - bisi bele bath recipe

19. mix every thing well gently, taking care the rice grains do not break.

preparing bisi bele bath recipe

20. now in another pan or bowl, take 3 tbsp bisi bele bath masala and 1 cup water.

bisi bele bath masala and 1 cup water

21. stir very well. the masala tend to stick to the back of the spoon while stirring, so scrape it off and add to the mixture.

bisi bele bath masala mixed in water

22. now add this bisi bele bath + water mixture in the cooker.

bisi bele math + water solution

23. add desiccated coconut.

making bisi bele bath recipe

24.  stir well. also add salt as required keeping in mind that we have added salt to the vegetables and rice.

making bisi bele bath recipe

25. keep the cooker without the lid on the stove top and simmer on a low flame for about 20 to 25 mins. add more water if required. keep on stirring often so that the bisi bele bath does not burn at the base. the raw aroma of the tamarind has to go away and the flavors should be blended well. cover and keep aside once done.

making bisi bele bath recipe

26. in a another pan or the tadka/tempering pan, heat ghee or oil first. crackle the mustard seeds and then temper the curry leaves, marathi moggu, dry red chilies, cashews and asafoetida (hing).

tempering for bisi bele bath recipe

27. pour this tempering in the prepared bisi bele bath. stir and cover the cooker with its lid for about 5 mins, so that the tempering flavors infuse in the bisi bele bath.

add tempering to bisi bele bath recipe

28. later serve the bisi bele bath with potato or banana chips/wafers or fried papads or raita or yogurt. if you prefer, top with a bit of ghee while serving bisi bele bath.

bisi bele bath recipe

if you are looking for more rice recipes then do check masala bhath, tawa pulao, lemon rice, jeera rice, masala rice and easy veg pulao recipe in pressure cooker.

bisi bele bath recipe below:

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bisi bele bath recipe
 
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bisi bele bath recipe - a delicious complete meal of rice, lentils and vegetables popular from the karnataka cuisine.
Author:
Recipe type: main
Cuisine: karnataka
Serves: 6-7
Ingredients
for the rice:
  • 1 cup regular rice (i used sona masuri rice)
  • ¼ cup raw peanuts
  • ¼ tsp rock salt
  • 2.5 cups water for cooking the rice.
for the dal:
  • ¾ cup arhar dal/tuvar dal/pigeon pea lentils
  • ½ tsp turmeric powder
  • 2 cups water
for the vegetables:
  • 1 medium carrot, 100 to 120 gms
  • 18 to 20 french beans, 80 to 100 gms
  • ½ cup peas, 60 to 70 gms
  • 3 to 4 gms small brinjals, 80 to 100 gms
  • 1 medium onion or 3 to 4 shallots, 80 to 100 gms
  • 1 medium tomato, 80 to 100 gms
  • 1 tbsp tightly packed seedless tamarind soaked in ½ or ⅔ cup water
  • 2 to 2.5 cups water for cooking the vegetables
  • 1 cup water added later
  • 3 tbsp bisi bele bath masala dissolved in 1 cup water
  • ¼ tsp rock salt for cooking the vegetables
  • 1 tsp rock salt added later or add as required
  • 2 tbsp unsweetened desiccated coconut
for tempering:
  • 3 to 4 tbsp ghee or oil
  • 1 or 2 marathi moggu (optional)
  • 1 tsp mustard (rai or sarson)
  • 2 to 3 dry byadagi/bedgi chilies or dry red chilies
  • 12 to 15 curry leaves (kadi patta)
  • ¼ tsp asafoetida (hing)
  • 18 to 20 cashews (kaju)
Instructions
cooking the rice:
  1. rinse the rice and peanuts first. add 2.5 cups water.
  2. soak both rice and peanuts for 20 to 25 mins. add salt.
  3. keep on the stove top and cook the rice.
  4. if required, then you can add some more water while cooking the rice.
  5. bring to a boil and then lower the flame. simmer till the rice grains are cooked well. the peanuts would also cook well. cover and keep aside.
preparing the lentils and veggies:
  1. soak 1 tbsp tightly packed tamarind in ½ or ⅔ cup warm water for 25 to 30 mins.
  2. later squeeze and extract the tamarind pulp.
  3. in a pressure cooker, add rinsed tuvar dal/pigeon pea lentils, turmeric powder and 2 to 2.5 cups water.
  4. pressure cook for 8 to 9 whistles or till the dal is cooked soft.
  5. once the pressure settles down on its own, mash the dal and keep aside.
  6. in another pan, take the chopped veggies and ¼ tsp salt. pour 2 cups water and stir.
  7. cover and allow the veggies to cook till they are cooked and still retain their shape.
mixing:
  1. now in the cooker with the mashed dal, add the cooked rice and peanuts.
  2. then add the cooked vegetables along with its stock. stir lightly.
  3. add 1 cup water. add tamarind pulp. mix everthing well taking care the rice grains do not break.
  4. now in another pan or bowl, take the 3 tbsp bisi bele bath masala and 1 cup water.
  5. stir very well. the masala tend to stick to the back of the spoon while stirring, so scrape it off and add to the mixture.
  6. now add this bisi bele bath + water mixture in the cooker.
  7. add desiccated coconut. add 1 tsp salt or as required. stir well.
  8. keep the cooker without the lid on the stove top and simmer on a low flame for about 20 to 25 mins. add more water if required. keep on stirring often. the raw aroma of the tamarind has to go away and all the flavors should be blended well. cover and keep aside once done.
tempering:
  1. in a another pan or the tadka/tempering pan, heat ghee or oil first. crackle the mustard seeds and then temper the curry leaves, marathi moggu, dry red chilies, cashews and asafoetida till the dry red chilies change color and the cashews turn a light golden. don't burn the spices.
  2. pour this tempering in the prepared bisi bele bath. stir and cover the cooker with its lid for about 5 mins, so that the tempering flavors infuse in the bisi bele bath.
  3. later serve the bisi bele bath with potato or banana chips/wafers or fried papads. while serving bisi bele bath you can top with some ghee if you prefer.


{ 19 Responses }

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  1. Gayatri Aditya says

    Hi Dasanna
    The recipe came out well.Thank you from all the way in Shanghai, China where we get some of the ingrediants and make do!!
    G

  2. Radhika says

    Hi Dassana, Great recipe as usual with amazing pics. Hats off to your patience in photographing this elaborate process ! Just wanted to know when do you add the tomato while making bisi bele bath? Is it added to the dal or to the veggies during boiling ??

  3. sandy says

    Hello Amit,

    Just came back from India and feeling lazy to cook anything, because I got spoiled with all the pampering in India for full two and half months. Lot of help, no cooking. I was in Bombay for some time and wanted to meet you in person. But I was not sure whether you will meet. My daughter was insisting to see you. I thought, let me visit your website and I was sure to find something quick and yet healthy. So I am cooking now…………hope it comes out good.

  4. Swetha says

    I came across your blog when I was cooking sarson da saag, since then I have just loved the way you explain recipes. I tried bisibelebath yesterday and came out really good. Other recipes like veg korma, cheese biscuits and many others were successful.

    Thanks a lot and wish you all the success.

  5. Sriram says

    The headings of most of your recipes are incorrect. For example, you gave the heading “how to make bisi bele bath recipe at home”. It should be “how to make bisi bele bath at home”. The world ‘recipe’ should not figure in that. Please check all the dishes’ headings and remove “recipe” from them. Otherwise, it is a great guide for novices like me.

    • says

      sriram, thanks for appreciating the site and your feedback. the recipe word is added for technical reason. otherwise, you would not have found this blog in google search results.

  6. says

    This is entirely different from what i make :D , i cook one by one in the same pan like veggies first, then dal then rice and finally the masala’s along with the tempering. I loved this method too .