Bisi bele bath is a spicy, tangy, rice-based dish from the state of Karnataka. The name ‘Bisi bele bath’ is in Kannada, which translates to ‘hot lentil rice.’ This wholesome dish is a popular breakfast/lunch/dinner meal made using white rice, toor dal, vegetables, spices, and ghee. Rice, toor dal, and vegetables are pressure cooked first, then mixed with an onion-tomato-tamarind-based masala. Continue reading to know how to prepare Bisi bele bath easily.
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 3-4 servings
For Pressure Cooking:
100g white rice(1 cup)
50g toor dal (0.5 cup)
500ml water (5 cups or 3x times rice+dal)
1/2 cup of green beans
1/2 cup green peas, fresh or frozen
8-10 1-inch drumsticks, fresh or frozen
1 large potato, cut into cubes
1/2 cup carrot
1 tablespoon cooking oil
For bisi bele bath masala:
3 tablespoons cooking oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
Asafoetida(hing), a pinch
2-3 dried red chilli
1 medium onion, chopped
1 medium tomato, chopped
1/2 teaspoon turmeric powder
¾ teaspoon red chilli powder
2 – 3 tablespoons Bisi bele bath powder (MTR)
2 tablespoons tamarind extract
Salt to taste
2 tbsp ghee
handful of cashews
handful of peanuts
- Pressure cooking – Rinse rice, toor dal, and vegetables under cold running water. Drain and transfer them into a pressure cooker. Pour water, add a tablespoon of cooking oil, and pressure cook until the dal and rice are cooked. (usually, 3-4 whistles are sufficient).
- Heat cooking oil in a pan. Add mustard seeds and cumin seeds and allow them to pop and sizzle.
- Add hing, dried red chilies, curry leaves, and sauté for 10 seconds.
- Add onion and sauté until transparent. Add tomatoes, sprinkle some salt over it, and cook covered until soft and mushy.
- Add turmeric powder, red chili powder, Bisi bele bath powder, and sauté for 30 seconds on low heat. Then pour the tamarind extract, and combine.
- Pour 50ml of water, stir and cook for a minute or two, then turn the heat off.
- Transfer this masala into the pressure cooker containing cooked rice, dal, and vegetables. Mix well and add water to adjust consistency. Turn on the heat and cook Bisi bele bath on low for another 3 – 4 minutes.
- Taste for salt, and adjust if necessary and turn off the heat.
- Fry a handful of cashews and peanuts in two tablespoons of ghee in a separate pan. Then add these into bisi bele bath.
- Serve right away with Khara boondi, potato chips, raita, or spicy mixture. Enjoy!
- Add spices according to your taste and preference.
- Include other vegetables like beans, ridge gourd, etc, if you like.
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Happy cooking and happy eating ❤