Bisi Bele Bath Recipe (Karnataka Style)
The rich heritage and versatile cuisine of Karnataka in South India is as striking as any other regional cuisine of India. With an abundance of tasty dishes both in vegetarian and non-vegetarian, you will definitely miss onto something if you are not trying out this food culture. Some of the classic picks include Neer Dosa, Mysore Masala Dosa, Mysore Pak and the Bisi Bele Bath. In this post, I have shared an authentic Karnataka style Bisi Bele Bath Recipe, which is a deliciously complete meal of rice, lentils and veggies.
What is Bisi Bele Bath
Also known as Bisi Bele Huliyanna, Bisi Bele Bath is essentially a spicy dish made with rice, lentils and vegetables that is tempered with typical South Indian spices and nuts. A special spice blend called the Bisi Bele Bath powder is also added to it, which gives it the authentic taste.
If you break down the words, in Kannada language, ‘Bisi’ means hot, ‘Bele’ refers to lentils and ‘Bath’ means rice. Hence these three Kannada terms literally mean – Hot Lentil Rice.
The first time I tried the traditional Bisi Bele Bath was at an MTR eatery in Bengaluru (earlier Bangalore), Karnataka. This was also because my husband had recommended it as this unique dish is one of his favorite. And to be honest, even I fell in love with this specialty, in the very first bite.
Along with the unique masala powder and the Marathi moggu (kapok buds) that goes in the tempering, the Bisi Bele Bath Recipe also has tamarind which contributes to the dish’s distinctiveness. Sometimes, a personalized or customized recipe of this dish may also have about 30 ingredients!
Since the typical spice mixture is an integral part of the Bisi Bele Bath Recipe, you should have it handy at home. The best thing to do is to use the homemade blend versus a readymade one from the market. For this reason, you can refer to this easy DIY Bisi Bele Bath Powder recipe of mine.
Making the Bisi Bele Bath Recipe is a long process. You have to cook the rice, lentil and the veggies separately and then mix everything. Well, it’s not just mixing where you stop. There is definitely more.
About This Bisi Bele Bath Recipe
The Bisi Bele Bath is so popular that you easily get it in almost all South Indian restaurants in Karnataka as well as outside this state. Whilst living in Bengaluru too, it was a must for us to order a portion of this wholesome dish whenever we would visit an MTR chain of restaurants.
Since then, the dish literally grew on me. So much that I had to learn and share its recipe on my blog too. I happened to discover Pratibha’s Blog, from where I have loosely adapted my Bisi Bele Bath Recipe too.
The flavors make all the difference, which essentially comes from the Bisi Bele Bath Powder and the tempering towards the end. This special masala mix gives a lot of depth and flavor to the dish on the whole.
As I have mentioned earlier, it is apt to use your own homemade batch of this spice blend. Just in case you can’t, then go for a good quality store-bought one.
Also, you can cook the dal first. Then, add the rice, vegetables 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 veggies that can be added in this recipe are carrots, turnips, green peas, brinjal (eggplant or aubergine), French beans, kohlrabi (ganth gobi), capsicum (green bell pepper), chayote squash (chow chow). I have added some of these in my recipe. You can also add your own choice of vegetables.
How to make Bisi Bele Bath
I have divided the entire recipe into 4 steps for ease of understanding and making.
- Step 1 – Cooking rice
- Step 2 – Cooking lentils and vegetables
- Step 4 – Making Bisi Bele Bath
- Step 4 – Tempering Bisi Bele Bath
Cook Rice
1. Rinse 1 cup rice and ¼ cup raw peanuts first. Another option is too skip the peanuts at this step and fry them in the tempering and then add.
2. Add 2.5 cups water.
3. Soak both rice and peanuts for 20 to 25 minutes in the water.
4. Add ¼ teaspoon edible rock salt or regular salt. Keep on the stovetop and cook the rice. No need to cover the pan with the lid.
While I have cooked the rice in a pan, feel free to cook in a stovetop pressure cooker (add 2 cups water) or the Instant Pot (add 1.5 to 2 cups of water).
5. Simmer till the rice grains are tender and cooked well. The peanuts will also cook nicely. Cover and set aside.
Cook Lentils and Vegetables
6. Soak 1 tablespoon tightly packed tamarind in ½ or ⅔ cup warm water for 25 to 30 minutes.
7. Later squeeze and extract the tamarind pulp in the soaked water. Strain and keep aside.
8. In a 3 litre stovetop pressure cooker, add ¾ cup rinsed pigeon pea lentils (tuvar dal), ½ teaspoon turmeric powder and 2 cups water.
9. Pressure cook the lentils on high heat for 8 to 9 whistles.
10. Once the pressure settles down naturally on its own in the cooker, then only open the lid. Mash the lentils with a spoon or whisk and set aside.
11. In another pan, take the chopped vegetables and sprinkle ¼ teaspoon edible rock salt or regular salt.
The vegetables I have added are:
- 1 medium-sized carrot, chopped
- 18 to 20 french beans, chopped
- ½ cup green peas – fresh or frozen
- 3 to 4 small brinjals or baby brinjals (small eggplants), chopped
- 1 medium-sized onion or 2 to 3 shallots, chopped
- 1 medium-sized tomato, chopped
12. Pour 2 cups water and stir to combine.
13. Cover pan with lid and cook the vegetables till fork tender and cooked well, yet still retaining their shape.
Make Bisi Bele Bath
14. Now, in the cooker with the mashed lentils, add the cooked rice and peanuts.
15. Then, add the cooked vegetables together with the stock.
16. Stir lightly.
17. Add 1 cup water or as needed.
18. Add the prepared tamarind pulp.
19. Mix everything gently, taking care the rice grains do not break.
20. Now, in another pan or bowl, take 3 tablespoons Bisi Bele Bath masala and 1 cup water.
21. Stir and mix very well. The masala tends to stick to the back of the spoon while stirring, so scrape it off and add to the mixture.
22. Now add this Bisi Bele Bath masala solution into the cooker filled with the cooked rice, lentils and vegetables.
23. Add 2 tablespoons unsweetened desiccated coconut.
24. Stir and mix well. Also, add salt as required, keeping in mind that we have added salt to the vegetables and rice too.
25. Keep the cooker without the lid on the stovetop and simmer on low heat for about 15 to 20 minutes. Add more water, if required.
Stir 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.
Temper Bisi Bele Bath
26. In a small tempering (tadka) pan, heat 3 to 4 tablespoons ghee or oil. Crackle 1 teaspoon mustard seeds first.
Then, fry 12 to 15 curry leaves, 1 to 2 Marathi moggu, 2 to 3 dried red chilies (seeds removed), 18 to 20 cashews and ¼ teaspoon asafoetida (hing).
Fry until the dry red chilies change color and the cashews turn a light golden.
27. Immediately pour this tempering mixture together with the oil in the prepared Bisi Bele Bath and stir.
Cover the cooker with the lid for about 5 minutes, so that the tempering flavors infuse in the bath.
28. Serve Bisi Bele Bath with potato chips, banana chips/wafers or fried papads and raita or yogurt. If you prefer, top with a bit of ghee, while serving.
Expert Tips for Bisi Bele Bath
- The Marathi moggu or kapok buds are a must in the Bisi Bele Bath Masala mixture. So, if you are making your homemade batch of this spice blend and can’t find the spice in your local market, order online. However, it is optional in the tempering of the dish. So, you can skip it there.
- If you don’t want to add the raw peanuts with the rice in the beginning, then skip doing that. Instead, fry them in the tempering and then add.
- Ensure cooking the bisi bele bath till the raw flavor of the tamarind goes away and the flavors blend well. while cooking, add water and keep stirring so that it does not burn at the base.
- In order to make the flavors of the tempering infuse well in the bath, cover the cooker and keep it for about 5 minutes after stirring in the tempering.
- You can always adjust the consistency according to your preferences, but do not make it thin.
Step by Step Photo Guide Above
Ingredients
For cooking rice
- 1 cup rice (I used sona masuri rice)
- ¼ cup peanuts – raw
- ¼ teaspoon rock salt (edible and food grade) or regular salt, add as required
- 2.5 cups water – for cooking the rice in a pan
For cooking lentils
- ¾ cup tur dal (tuvar dal or pigeon pea lentils)
- ½ teaspoon turmeric powder
- 2 cups water – for cooking lentils in a stovetop pressure cooker
For cooking vegetables
- 1 carrot – medium-sized, 100 to 120 grams
- 18 to 20 french beans – 80 to 100 grams
- ½ cup green peas – 60 to 70 grams, fresh or frozen
- 3 to 4 brinjals – small sized eggplants, 80 to 100 grams
- 1 onion – medium-sized, or 2 to 3 shallots, 80 to 100 grams
- 1 tomato – medium-sized, 80 to 100 grams
- 1 tablespoon tamarind (tightly packed) soaked in ½ or ⅔ cup warm water
- 2 to 2.5 cups water – for cooking the vegetables
- 1 cup water – to be added later, add as needed
- 3 tablespoons Bisi Bele Bath Powder mixed in 1 cup water
- ¼ teaspoon rock salt (edible and food grade) or regular salt, for cooking the vegetables
- 1 teaspoon rock salt (edible and food grade) or regular salt, added later or add as required
- 2 tablespoons desiccated coconut – unsweetened
For tempering
- 3 to 4 tablespoon Ghee or oil
- 1 or 2 marathi moggu (kapok buds), optional
- 1 teaspoon mustard seeds
- 2 to 3 byadagi chillies or dry kashmiri red chillies or dry red chilies
- 12 to 15 curry leaves
- ¼ teaspoon asafoetida (hing)
- 18 to 20 cashews
Instructions
Cooking rice
- Rinse the rice and peanuts a couple of times in water. Take them in a pan and pour 2.5 cups water over them.
- Soak both rice and peanuts for 20 to 25 mins. Later add the salt.
- Keep the pan the stovetop and cook the rice on medium to medium-high heat.
- If required, then you can add some more water while cooking the rice.
- Bring to a boil and then lower the heat. Simmer till the rice grains are tender and cooked well and all the water has been absorbed. The peanuts would also cook well. Cover and set aside.
Cooking lentils and veggies
- Soak 1 tablespoon tightly packed tamarind in ½ or ⅔ cup warm water for 25 to 30 mins.
- Later squeeze and extract the tamarind pulp in the soaked water. Strain and set aside.
- In a pressure cooker, add rinsed tur dal, turmeric powder and 2 to 2.5 cups water.
- Pressure cook for 8 to 9 whistles on medium heat or until the dal is cooked soft and mushy.
- Once the pressure drops on its own in the cooker, then only open the lid. Mash the dal with a spoon and set aside.
- In another pan, take all the chopped veggies and ¼ teaspoon salt. Pour 2 cups water and stir to combine.
- Cover and allow the veggies to cook till they are fork tender but still retain their shape.
Making bisi bele bath
- Now in the cooker containing the mashed dal, add the cooked rice and peanuts.
- Then add the cooked vegetables along with its stock. Stir lightly to mix.
- Add 1 cup water. Add the prepared tamarind pulp. Mix everything well taking care the rice grains do not break.
- Now in another pan or bowl, take the 3 tablespoons of the bisi bele bath masala and 1 cup water.
- Stir to mix very well. The masala tends to stick to the back of the spoon while stirring, so scrape it off and add to the mixture.
- Now add this bisi bele bath powder and water mixture in the cooker.
- Add desiccated coconut. Add 1 teaspoon salt or as required. Stir and mix.
- Keep the cooker without the lid on the stove top and simmer on a low heat for about 15 to 20 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 set aside once done.
Tempering bisi bele bath
- 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.
- 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.
- Later serve the bisi bele bath with potato wafers or banana chips/wafers or fried or roasted papads. While serving you can top with some ghee if you prefer.
Notes
- Use any good variety of short-grained or medium-grained rice.
- For the lentils, preferably use unpolished tur dal.
- You can adjust the spices and seasonings as required.
- To balance the spicy and tangy flavors, you could add about 1 to 2 teaspoon of jaggery.
- Omit the cashews if you do not have them.
- Instead of ghee you can use oil.
- Opt to add vegetables like carrots, turnips, green peas, french beans, kohlrabi, capsicum (green bell pepper), chayote squash (chow chow), cauliflower, broccoli.
- Instead of cooking rice and peanuts in a pan, you can cook them in a stovetop pressure cooker (add 2 cups water) or the Instant Pot (add 1.5 to 2 cups of water).
Nutrition
This Bisi Bele Bath Recipe recipe from the archives first published in May 2014 has been updated and republished on January 2023.
This recipe reminds me of my growing up years in Bangalore. My mother used to make it for the Sunday lunch, and we used to enjoy it papadums and avakai.
That’s such a lovely memory. Food from our childhood stays with us in a special way. Bisi bele bath with papadums and avakai sounds truly comforting.
Hi Dasana,
I tried bisibele bhath recipe, it turned out super awesome. Thank you for the amazing recipe. You are a ????.
hi malvika, thanks a lot for this awesome feedback. glad to read. thanks again and most welcome.
what is marathi moggu?
marathi mogu is a spice and are known as kapok buds in english.
Hi Guys,
I was using your android app previously, i was wonderful. But recent past i dont find it plystore, would greate if you share us the link.
Thanks Sunil. We have deleted the app as we could not manage it well. You have to rely on this website for recipes.
Wow that’s a great one, thank you so much for sharing,my husband loves it.i made the powder from your post, that is wonderful.keep up the good work.
thanks again gokilavani. nice to know that the bisi bele bath powder recipe was good.
Wow wonderful recipe with superb clear demo, thank you so much for sharing this recipe,my husband loves it and keep asking for more .
thanks a lot gokilavani. nice to know. happy cooking.
oh my God , how much effort you have taken ?
pranita, this is the traditional version and hence time taken is more.
Thanks for the recipe Amit. I did not add coconut grating. Hope it turns out well. Fingers crossed.
coconut can be skipped. i hope the recipe turned out good for you.
Today evening I made this recipe…My husband and whole family is really happy to eat this..Everyone is praising and at same moment I am writing this.everyone is saying thanks to you..
thats so nice to know renuka. thanks for sharing such a lovely comment. i should say thanks to you as you have also made an effort in making the recipe. making bisi bele bath in the traditional way does take time. please also convey my regards to your family.
This is awesome …
Bang on!! We regularly prepare this by following your recipe and it turns out yummy and perfect!! Thanks for sharing
Welcome Shaily. Glad to know this.
Im regular eater of Bisibele bath .Thanks for sharing recipes of bisibelebath ..it has come out really yummy.The procedure mentioned for preparation is helpfull for bachelors .
Welcome Sohana. Glad to know that you liked Bisi bele bath recipe.
Thanks alot for the receipe… Turned out very yummy… Your receipes are very helpful for a beginner like me.. thanks alot…
Welcome Swathi. Thanks for your positive feedback.
Oh my God!!! Your recipes are amazing!!! This one turned out to be absolutely perfect!!!!! Such a hearty wholesome meal!!! The only different thing I did was that I used store bought bisi bele bhath masala (MTR)…
Welcome Prajakti. Thanks a lot for your positive feedback. Glad to know that you liked the recipe.
Can this be cooked with basmati rice ?
you can try souravi.
I tried this recipe today and it turned out very tasty. Every1 in my family liked it. Thanks so much for this detailed information. I would suggest all other people to pls try this recipe Bcoz it’s very yum!
thankyou for your kind and positive words smita 🙂
Hi,
Thank you so much for the recipe.I tried this yesterday and it came out very well:) ur site is encouraging many ppl like me to cook.Pls continue the good job!.(i tried ur kutti vangaya kura recipe also..i posted a doubt but it did not come in the site)
thankyou sindhuja could you post your query again so we could reply you.
we tried this today. amazing:):) thank you madam…
Hi can I cook veg n dal toghther and rice separate , since in my family they like to it like that , can u tell me how plz
if you cook veg and dal together, then the veggies will get overdone by the time the dal is cooked. you can cook the dal first. then add the veggies to the cooked dal. cook till the veggies are done.
Hi thanks for your yummy recipe…kindly share how to prepare bisi Bella bath powder…
thankyou so much beevi bise bele batha masala powder recipe is already there on our food blog click here for the link to the recipe.
Thanks a million for this authentic recipe, although i am from Karntaka but from northern part, where cooking is much different than south of Karnataka. I always wanted to make the bb bath the way i had tasted it in a bangaloreons house. In US lot of people do it in a short cut way which doesnt taste as original. I prepared with your instructions step by step and it came out so well, my hubby said it reminded him of kadambam restaurant, all thanks to your effort is posting the detailed instructions and measurements.
pleased to know this vidya glad you found them so authentic and thankyou for your honest and positive words 🙂
Thank you for your reply.Tried it yesterday and came out well and tasted really good. Only problem was not much gravy and was very thick.
In step 25 I think I went wrong and didnt add enough water,but will take care of it in the next preparation.Still children liked it and vanished from plate in no time,
Another superb item added to my recipe list.
thanks a lot again.
okay. some addition of water could have made the consistency right. sure next time you can add more water. welcome and thanks 🙂
I am a novice to cooking,started to cook a year back after loosing my dear wife.
After seeing this pics and reading your detailed note of the recipe I am 100% confident now to try this item.
If they ask to rate it on a scale of 5, will give 10 stars for this recipe.
Wowwwwwwwwwwwwwwwwwwwww,what a way to give a recipe.
Wish everyone gives like this.
Will cook today and give the feed back.
Thanks,Thanks,Thanks,Thanks,Thanks for sharing.
surely try and let us know ramasubramaniam and sorry to know about your wife. god bless you and you are welcome.
Hello Amit,
Please add me in your email subscription list. Would love to read all your recipes as soon as you publish them. Many thanks. N u are doing a gr8 job. Love all your recipes.
thanks a lot weeni. you can subscribe by clicking on this link – https://feedburner.google.com/fb/a/mailverify?uri=VegRecipesOfIndia&loc=en_US
Hello.. Im a big fan of all your recipes… I have recently finished my graduation and I have a great passion for cooking.. The way you explain makes me understand and prepare them in a much easier way.. I tried this Bisi Bele Bath at home and it is undoubtedly the best. I just love the way you explain everything. Only issue was the rice became much softer when I mixed with the Dal, although the grains were separate when the rice was cooked..
Not sure where I went wrong.. Please correct me..
Thanks,
Sravani
thanks a lot sravani. in bisi bele bath the rice has to be soft. so nothing wrong with what happened with the dish, when you made it 🙂
I am very great fan of u amit i regularly follow u r dishes.recently i tried bise bele bath it realy camed out very very tasty thanku amit
pleased to know this swathi 🙂 thankyou for trying them and you are always welcome.
Very nice recipe
Yummyyyyyyyy
thankyou likhitha 🙂
Thanks for the recipe. The bisi bele bath seems to be very tasty.
thankyou laxmi 🙂
Nic thanks
welcome sony 🙂
Hi dassana, My husband was insisting me to prepare this recipe recipe. Though I didn’t taste this dish till today I tried ur recipe recipe. It turned out very good. My husband appreciate me. Thank you so much much.
pleased to know your husband liked the recipe 🙂 thankyou so much and you are always welcome.
Being a Marathi girl, I was not aware of this dish initially. Once I had it in my office. After that went crazy, I loved it so much that finally I decided to learn and enjoy.
Thanks to your blog, I prepared it perfectly. . So perfectly that surprisingly my husband asked me to again make all the efforts and make it again for dinner.
Thank you so much.
thats nice to know jayasri and thanks 🙂
Simply superb recipe… thank u for sharing…
welcome priya 🙂
???????
Hai, I’m basically from Karnataka and ur recipe is exactly how my amma does. Thankyou
welcome sirisha. nice to know this.
It is very simple and very well trusted and easy to make receipes. i have tried and it comes really well.
thanks prabha for sharing positive feedback on recipes.
Hi dassana, I love your blog. When it comes to Indian food, your blog is the one I trust. I just gave one doubt – why can’t we pressure cook the rice and peanuts? Is boiling rice necessary to achieve certain consistency?
thanks vijetha. you can also use pressure cook. i did this method so that readers who do not have a pressure cooker, can make this recipe easily.
Super good
Thanks
welcome basavaraja
Super and thanks
welcome basavaraja
Hi , is there any way to subscribe this site . You have made south indian food easy to make . And will all the pics , I am so confident in first go . Mind blowing all the best .
thanks bharti. i have added your name in email subscription list.
Hi dassana
I m regular reader of ur blog n it helo me in a way that I can’t tell u in words.
I hv tried so many recipes of yours n it comes out so yummy n outstanding.
Thank u soooo much for sharing recipes n ur precious time.
welcome nanda. glad to know this. thanks for sharing your positive feedback.
Very cute explanation and i love bisi bele bath. I dnt no how to make but I tried it from ur website it’s really yummy…… good work keep going……..
thanks bhagya. glad to know this.
Other simple way, without using too many utensils is,
Pressure cook toor dal 3/4 way, and add washed rice and pressure cook for 3 whistles.
Next add veggies and tamarind water, bisi bele bhath powder, jaggery and continue for further 2 whistles. Finally temper it.
In MTR veggies used are French beans, carrot, green peas, tomatoes, Gobi florets. Finally while tampering they add capsicum to retain its crispness
thanks madhusudhan for the suggestions. i will try this way too. and also thanks for sharing the MTR recipe. we were fond of their bisi bele bath and masala dosa.
We were searching the internet for this recipe, came across so many complicated ones. But your’s was truly the most simple and tastiest recipe. Thank you for sharing it with the rest of the world. I have bookmarked this page for all my future kitchen experiments.
welcome krishna. glad to know that you liked this recipe. happy cooking.
Really awesome way to gv a recipe. Real effort. Thanks as I wanted to myself acknowledge this way of cooking but been misled in other sites but really you are so authentic in ur expression. Will follow you for more. May I know abt you. I am Shobha,living in bangalore, a homemaker n a nutritionist.
thanks shobha. good to know about you. i am also a homemaker and love cooking. previously working in a corporate sector. now a full time blogger.
Hello Dasana,
You are doing a great job for bachelors like me. On seeing your website I stated to cook and yes its turning out well. Really wanted to say thanks.
And what do you mean by marati moggu?
thanks ram for sharing this positive feedback. glad to know this. marati moggu is a spice which is used in karnataka cuisine. it resembles cloves in shape but is much larger than clove. has a very different aroma.
Hi dassana,
I am a regular here and have tried out countless of your recipes. Just came across this recipe from you and felt a need to share our family’s method. I am a native of Bangalore and bisibelebath is our goto easy dish. It hardly takes 15 mins of prep time. We dont necessarily boil rice, dal and veggies separately. Everything can be boiled together in the pressure cooker and later masala, tamarind water, salt and tempering with ghee are added. As belebath is supposed to be lil’ mushy, it tastes authentic.
You can also try grinding about 1 tbsp of coconut with bisibelebath masala. It will give a different rich taste 🙂
thanks a lot vani for sharing your family’s quick version. i have noted down your method and will surely give a try. bisi bele bath is a favorite at home and i make on occasions. if possible i will post this quick method too.
super
Super
The recipe was kick Ass!
Tasted like the hotels one.
Try this u will be not disappointed.
Thanks. 🙂
welcome andrews
Came out really well. I would also like to ask you to tell about preheating an oven for baking
thanks arthi for the positive feedback. heat the oven at the temperature mentioned in the recipe for about 10-15 minutes. the oven should be empty while preheating and oven door should be closed. i hope this clears your doubt preheating the oven for baking.
Hi Dassana,
I am regular reader of your website. Your recipes are really easy to understand.
I tried this one yesterday and it went perfectly fine. One small change I did was that – I mixed dal n steamed rice in 3 Tbps of Pure Ghee , followed by rest of the items. It was absolutely tasty. At 11th hour I couldn’t find besi beli bath masala ( :p) , so I adjusted with Rasam powder 🙂 . It worked nd everyone liked it.
ND ha forgot to mention , in the morning I made tomato omlet with your recipe only. 🙂
Thanks Dassana,
– Aaditya
welcome aaditya. what you have done will also work. even you can try sambar powder. it taste good with sambar powder also. thanks for sharing positive feedback on both the recipes.
All recipe’s are yummy excellent
thanks arul
Hi dassana,
Recipe looks yummy…am yet to try..can bisi bela bath powder replaced by sambar powder? Will it give proper taste? Thanks in advance 🙂
hi kavya, you can replace. won’t give the authentic taste. it will taste like sambar sadam or sambar rice. but still no issues in trying.
Sambar Powder+Garam Masala Powder does the trick.
thanks padma for the tip.
Its Awesome. All the recipes mentioned in the website are simple and self explaintory. Easy to cook. Thank you
thanks and welcome.
Its Awesome
Waw its so nice…..
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
welcome gayatri for the positive feedback.
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 ??
thanks radhika. the tomatoes are cooked with the rest of the veggies. its not added to dal.
Hi Dassana, Thanks a lot. The bisi bele bath was fantastic. Everyone at home simply loved it ! 🙂
welcome radhika. thanks for sharing positive feedback on bisi bele bath recipe.
nice recipeis
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.
welcome back sandy. i was wondering where you disappeared. nice to know the india trip was good. i am not based in mumbai. lets see next time 🙂
Thanks for Bisi bele bath recipe. So nice explanation..
welcome satish
Hey amit.. you are doing a great job.. I love all your recepies.. thanks alot. 😀
welcome aarti
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.
welcome swetha and thanks for all the feedback you have given. i really appreciate. keep visiting.
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.
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.
This is entirely different from what i make 😀 , 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 .