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Bisi Bele Bath

Bisi Bele Bath

Kannan
Bisi Bele Bath is a Karnataka style spicy, sweet and tangy rice and lentil based dish cooked along with veggies.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian, Karnataka, South-Indian
Servings 3 people

Equipment

  • Pressure Cooker
  • Standard Measuring Cups and Spoons

Ingredients
  

For Bisi Bele Bath Masala

  • 2 inch Cinnamon
  • 3 Cloves
  • 2 Green Cardamom
  • ¼ tsp Fenugreek or Methi Seeds
  • ½ tsp Peppercorns
  • 1½ tbsp Channa Dal
  • 2 tbsp Coriander Seeds
  • 7-8 Byadagi Dry Red Chillies
  • 3-4 tbsp Grated Coconut or Khopra
  • 1 tsp Poppy Seeds
  • 1 tsp Jeera or Cumin Seeds

For Bisi Bele Bath

  • ⅓ cup Toor Dal
  • ⅔ cup Sona Masuri or any other Raw Rice
  • Lime sized Tamarind
  • 2 tbsp Jaggery
  • 8-10 Madras Small Onion or 1 large Onion
  • 2 Carrots
  • 100 gms French Beans
  • 1 Large sized Potato
  • 2 Small sized Tomatoes
  • 100 gms Chow Chow
  • 3-4 sprigs Curry Leaves
  • 4 tbsp Groundnuts
  • 1 tsp Turmeric Powder
  • ¼ tsp Asafoetida
  • 1½ tsp Mustard Seeds
  • 8-10 nos. Cashews
  • 5 cups Water
  • 2 tbsp Oil
  • 4 tbsp Ghee
  • Salt to taste

Instructions
 

  • Soak Tamarind in half a cup of water for around 20 minutes.
  • Soak toor dal in water for 30 minutes. You can use luke warm water.
  • For making the masala, heat a pan and on low flame, add the whole spices - cinnamon, cloves, peppercorn and cardamom and dry roast. Next add channa dal, fenugreek seeds, jeera and roast till aromatic. Next add coriander seeds.
  • If you are using fresh grated coconut, add this next and roast till it is golden colour. If you are using khopra, it would not take long.
  • Finally add the Byadagi red chillies and poppy seeds and roast for few seconds. Turn off the stove and let this mixture cool completely.
  • Now blend this mixture to a fine powder in mixer grinder. Keep masala aside.
  • Chop all the veggies as shown in image.
  • For making Bisi bele bath, heat 2 tablespoon oil in a pressure cooker. Add 2 tablespoons of groundnut and roast till it changes colour. Next add 2 sprigs curry leaves.
  • Next add the onions, asafoetida and cook for couple of minutes.
  • Next, add all the chopped veggies and sauté for couple of minutes.
  • Now add the chopped tomatoes, salt to taste and turmeric powder. Cook for another couple of minutes.
  • Squeeze the pulp of the tamarind and discard the flesh.
  • Add the tamarind pulp to the veggies and let it come to a boil.
  • Now add the bisi bele bath spice mix (whole of it), jaggery and mix well. Cook for 1-2 minutes.
  • Add the soaked toor dal and washed rice. Add salt and mix well.
  • Add 5 cups of water (1:5 for rice+dal : water). Mix well.
  • Close the pressure cooker lid and let it cook on medium flame for 5-6 whistles.
  • Once the pressure is released, mix the rice gently. Do not mash too much. The excess liquid gets absorbed by itself on mixing and tends to thicken in few minutes.
  • For the tempering, heat 3-4 tablespoons of ghee in a pan, add the mustard seeds, 2 tablespoons groundnuts and roast till groundnut starts changing colour. Add the cashews next and the curry leaves too.
  • Add this tempering to rice and mix gently. Serve hot with more ghee if required, and kara boondi sprinkled over top.

Notes

  • In this recipe, since we are cooking rice and dal together, the dal is to be soaked for roughly 30 minutes so that it cooks as same time as rice. You can soak the dal for longer too or just when you do the prep work for making the rice.
  • I have used Byadagi red chillies which is traditionally used in Karnataka cuisine. It imparts bright red colour to the dish and is not spicy. If you cannot find this variety, you can use the same amount of Kashmiri Red Chillies. If you are using the spicier variety like Guntur chilli, reduce the number of chillies accordingly.
  • The quantity given for the spice masala works just right for the amount of rice specified. So use the whole of it. Also note that the spoons and cups used are of standard size.
  • It is important to note that the consistency of rice should be just right after cooking - not too watery and not too thick. I follow a ratio of 1:5 for (rice+dal): water and works perfectly fine.
  • You can follow the same recipe in Instant Pot too as against a pressure cooker.
  • Do not skip the jaggery, as it is an important ingredient and it's sweetness balances the spice level and sourness from tamarind.
  • I like using Madras small onions for this recipe, however you can use the regular onion too.
  • Just like khichdi, this dish tastes best when served with plenty of ghee. Do serve it piping hot!
Keyword Assorted Veggies, Bisi Bele Bath, Bisibele Bath, Breakfast, Channa Dal Vada, Lentils, Lunch, One-pot, Onepot meal, Rice, Rice Recipes, South-Indian, Variety Rice, Wholesome meal