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  • Bisi Bele Bath Recipe | Karnataka Style Bisibelebath

Bisi Bele Bath Recipe | Karnataka Style Bisibelebath

Posted on Jul 24th, 2020
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Rice varieties
3.89 from 17 votes
Bisi bela bath is a popular rice variety made using rice, lentils, mix vegetables, tamarind and unique spice powder. Its a delicious and complete meal with the balance of vegetables, lentils and rice.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 7 minutes

Bisi bela bath means “Hot Lentil Rice” in Kannada. Bisibelabath is a popular recipe in Karnataka. We make Sambar Rice in Tamilnadu which is much similar to Bisibelabath. The uniqueness of Bisi Bele Bath is its spice powder which has the tinge of masala. In our Tamilnadu version of Kadamba sambar, we also use the freshly ground sambar powder which has dal, coriander seeds, fenugreek, red chili and coconut. In addition to these spices, for Bisibelabath we use dry coconut, cinnamon, cloves, cardamom and fennel. These few spices really add a nice flavor and makes this sambar rice even more special.

Conventionally we cook rice and dal together in pressure cooker and prepare the bisibelabath gravy in another pan and combine everything together.  Finally we can just add ghee roasted cashew. This is normally served with Khara Boondi or potato wafers. Bisi Bele Bath should be eaten hot, which is BISI in Kannada. This dish is popular in old Mysore region of Karnataka and not known to Coastal and North Karnataka where food culture is entirely different.

Click here to see the Instant Pot method of cooking Bisibelabath

We can follow this same recipe and use Poha or Oats or any millets in place of Rice. If we want to use poha, just wash it and sprinkle little water and mix till soft and add once the bisibelabath mixture is ready.

Tips for making Bisi Bele Bath:

  • We can use regular raw rice we use for our cooking. I used Sona masoori. We can also use basmati or ponni raw rice.
  • Cooking rice and dal separately makes it easier to mash it before mixing with sambar.
  • Shallots add nice flavor, but if you don’t have you can use regular onions.
  • The recipe uses freshly prepared Bisi Bele Bath powder. But we can also use store bought bisibelebath powder.
  • Vegetables are optional. We can just prepare only with shallots.
  • I used Kashmiri Red Chili for gettin natural color without making the rice spicier.. If you don’t want to use kashmiri red chili  you can use 8 regular red chili for this recipe.
  • Top up the Bisi Bele Bath with a generous teaspoon of ghee before serving along with garnishing of coriander leaves.

You may also want to try:

  • Karnataka style Tamarind Rice
  • Arachuvitta Sambar
  • Udupi Sambar
  • Mysore Masala Dosa
  • Mysore Rasam

Recipe Card for Bisi Bele Bath Recipe | Karnataka Style Bisibelebath:

Bisi Bele Bath Recipe | Karnataka style Bisibelebath Recipe
Pin Recipe

Bisi Bele Bath Recipe | Karnataka Style Bisibelebath Recipe

Course: Dinner, Lunch, Rice Varieties
Cuisine: India, Karnataka
Equipments Needed
  • Pressure Cooker
  • Heavy Bottomed Pan
  • Mixer Grinder
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 199kcal
Author: Sowmya Venkatachalam
Bisi bela bath is a popular rice variety made using rice, lentils, mix vegetables, tamarind and unique spice powder. Its a delicious and complete meal with the balance of vegetables, lentils and rice.
Print Recipe

Ingredients

  • 1 cup Raw Rice 1 cup = 250 ml
  • ½ cup Toor Dal (Pigeon pea)
  • 1 lemon size Tamarind
  • ¼ tsp Turmeric Powder
  • 2 tsp Salt

Vegetables

  • 1 Cup Shallots / Baby Onions
  • 1 nos Drumstick Chopped into 2" pieces
  • 10 nos Beans Chopped into 1" pieces
  • 1 nos Carrot Peeled, Cubed
  • 1 nos Potato Peeled, Cubed
  • ¼ Cup Green Peas
  • 1 nos Green Capsicum Cubed
  • ¼ pinch Asafoetida (Asafetida / Hing)
  • 1 tbsp Coriander Leaves For Garnishing
  • 2 tbsp Oil

Ingredients for Grinding

  • 1½ tbsp Coriander seeds
  • 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 12 nos Kashmiri Red Chili or 8 Red Chili
  • ¼ tsp Fenugreek seeds
  • ½ tsp Cumin Seeds
  • 1 inch Cinnamon Stick
  • 3 nos Cloves
  • 2 nos Cardamom
  • 1 tbsp Desiccated Coconut Dry coconut
  • ½ tsp Fennel Seeds
  • ½ tsp Peppercorns

Ingredients for Tempering

  • 2 tbsp Ghee
  • 1 tsp Mustard seeds
  • Few Curry leaves
  • 1 tsp Cumin Seeds
  • 2 tbsp Cashews

Instructions 

Soaking Tamarind

  • Soak the tamarind in warm water for 10 mins. Extract the tamarind juice and set aside.

Cooking Rice and Dal

  • Take rice and dal in a vessel. Rinse it thoroughly twice or thrice. Add 4.5 cups fresh water to the rinsed rice and dal
  • Add a pinch of turmeric and pressure cook the rice and dal for 4-5 whistles. Once cooked, mash the rice and dal and set it aside.

Preparing Bisi Bela Bath Spice Powder

  • Heat a pan. Add coriander seeds, bengal gram, cumin, fennel, pepper, red chili, fenugreek seeds, cinnamon, cloves and cardamom. Dry roast the ingredients till dal turns light brown and we get nice aroma.
  • Next, add dry coconut and fry till light brown. Cool the dry roasted ingredients.
  • Take the roasted ingredients to a mixer jar. Grind it to smooth powder. Bisi Bele Bath Spice Powder Ready!

Cook Sambar

  • Heat 2 tbsp oil in a pressure cooker. Add shallots to the cooker and fry till translucent.
  • Then add other chopped veggies like drumstick, carrot, capsicum, potato, beans, green peas to the cooker. Stir-fry for couple of minutes.
  • Then add turmeric powder and a cup of water. Cover the pressure cooker with a lid and allow the vegetables to cook till soft and tender.
  • Once the vegetables are cooked completely, add tamarind juice to the cooker along with salt and asafoetida.
  • Let the tamarind juice boils for atleast 5 mins to get rid off the raw smell of tamarind.
  • Then add the prepared bisibelebath powder and stir continuously so that the powder gets mixed with the tamarind mixture without getting lumps.
  • Allow the sambar to cook for another 5 mins. Then switch off the flame.
  • Add the mashed rice+dal to to the sambar. Do not add all the rice and dal. Rice and dal absorbs the sambar so quickly. So add the rice and dal so that the bisi bele bath is not too thick but like a semi-solid. Mix nicely the rice+dal mixture with the sambar.

Tempering

  • Heat ghee in a pan. Add mustard seeds and cumin seeds and allow it to sputter. Then add cashews and fry till golden brown. Add few curry leaves and switch off the flame. 
  • Add this tempering to the Bisi bele bath and give a good mix.

Serving

  • Bisi Bele Bath is now ready! Garnish with coriander leaves!

Video

Nutritional Info

Nutrition Facts
Bisi Bele Bath Recipe | Karnataka Style Bisibelebath Recipe
Amount Per Serving (500 grams)
Calories 199 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 922mg40%
Carbohydrates 33g11%
Sugar 6g7%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:

SOAKING TAMARIND

  • Soak the tamarind in warm water for 10 mins. Extract the tamarind juice and set aside.

COOKING RICE AND DAL

  • Take rice and dal in a vessel. Rinse it thoroughly twice or thrice. Add 4.5 cups fresh water to the rinsed rice and dal.

  • Add a pinch of turmeric and pressure cook the rice and dal for 4-5 whistles. Once cooked, mash the rice and dal and set it aside.

PREPARING BISI BELA BATH SPICE POWDER

  • Heat a pan. Add coriander seeds, bengal gram, cumin, fennel, pepper, red chili, fenugreek seeds, cinnamon, cloves and cardamom. Dry roast the ingredients till dal turns light brown and we get nice aroma.

  • Next, add dry coconut and fry till light brown. Cool the dry roasted ingredients.

  • Take the roasted ingredients to a mixer jar. Grind it to smooth powder. Bisi Bele Bath Spice Powder Ready!

COOK SAMBAR

  • Heat 2 tbsp oil in a pressure cooker. Add shallots to the cooker and fry till translucent.

  • Then add other chopped veggies like drumstick, carrot, capsicum, potato, beans, green peas to the cooker. Stir-fry for couple of minutes.

    • Then add turmeric powder and a cup of water. Cover the pressure cooker with a lid and allow the vegetables to cook till soft and tender.

  • Once the vegetables are cooked completely, add tamarind juice to the cooker along with salt and asafetida.

  • Let the tamarind juice boils for atleast 5 mins to get rid off the raw smell of tamarind.

  • Then add the prepared bisibelebath powder and stir continuously so that the powder gets mixed with the tamarind mixture without getting lumps.

    • Allow the sambar to cook for another 5 mins. Then switch off the flame.

  •  Add the mashed rice+dal to to the sambar. Do not add all the rice and dal. Rice and dal absorbs the sambar so quickly. So add the rice and dal so that the bisi bele bath is not too thick but like a semi-solid. Mix nicely the rice+dal mixture with the sambar.

TEMPERING:

  • Heat ghee in a pan. Add mustard seeds and cumin seeds and allow it to sputter. Then add cashews and fry till golden brown. Add few curry leaves and switch off the flame.

  • Add this tempering to the Bisi bele bath and give a good mix.

  • Bisi Bele Bath is now ready! Garnish with coriander leaves!

Bisi Bele Bath Recipe | Karnataka style Bisibelebath Recipe

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

24 Comments Hide Comments

Suhasini Deepak says:
September 3, 2011 at 6:08 pm

Hello aunty,

This recipe is slightly different.I generally boil the veggies in tamarind extract so that the raw smell of tamarind goes off.I also add the fried and grounded masala to this extract and boil for some more time and finally mix with the rice/ dhall

Iam going to try your method

Thanks

Suhasini

Reply
Viswanathan Ramasubramanian says:
September 4, 2011 at 3:21 pm

Hi aunty,

Thanks for all the wonderful recipes you've uploaded here.

In the above preparation, instead of adding tamarind juice to the cooked rice/dhal mix we have tried boiling the ground mix(coconut and other masala items) and the other necessary vegetables in the tamarind soaked water. This preheated mix when added to the cooked rice/dhal mix wont have the smell of the raw tamarind and will have an evenly mixed paste with good aroma.

I will surely look forward for more easy samaiyal items uploaded in this site.

thanks,
RV

Reply
subbuskitchen says:
September 4, 2011 at 3:31 pm

Thanks RV. This certainly a better approach. I will surely give a try using this method and let you know. !.

Reply
Malathy says:
September 6, 2011 at 9:06 am

Alternatively, you could also try one measure of rice and one measure of tuar dal (1:1) instead of the 2:1 measure of rice and dal (I also used to cook in this measure)… But based on a tip given by a friend (who is a Kannadiga), I tried the 1:1 measure… There is a subtle difference in taste and to me the taste is yum…

Reply
subbuskitchen says:
September 6, 2011 at 1:46 pm

Thanks Malathy

I will try this measure and post the result here.

Subbalakshmi.

Reply
gopidr says:
November 1, 2011 at 2:06 pm

very tasty mami we keralites like this very much

Reply
UMA BALOO says:
May 20, 2013 at 4:03 pm

The real bisibela ,instead of fresh coconut, or dry coconut is added and taste is yummy

Reply
Bhuvana Ram says:
May 26, 2013 at 12:44 pm

Hello mam, i add copra instead of coconut and the result was super.

Reply
Anonymous says:
September 15, 2013 at 10:46 pm

Hello Subbu aunty,

I made this yummy bisibelabath today. It turned out to be a real Sunday lunch special. Thank you for the wonderful recipe.
I followed the same recipe and incorporated the tips given in the comments. I boiled the tamarind juice with the veggies.

Thanks again!

Reply
7of82 says:
November 5, 2013 at 2:19 pm

Use Rice and Dal in equal quantity. The taste will be different and extraordinary.

Reply
Anonymous says:
November 5, 2013 at 2:21 pm

Take Rice and Dal in equal quantity and find the difference. Also season with Sundaikkai vathal.

Reply
Ramya Dani Shobi Raj says:
February 6, 2014 at 7:23 pm

Really awesome receipe.. today i tried and it was so superb.. thanks aunty..

Reply
impex2552 says:
February 22, 2015 at 5:32 am

Thank you for your delicious Bisibelabath recipe. It was really nice to eat & easy to cook!

Reply
Suvetha Suve says:
August 23, 2015 at 9:11 am

Osm ????

Reply
Anonymous says:
October 16, 2015 at 9:22 am

Hi, tried this delicious recipe yesterday ( which I wanted to try for many days), it came out very well. 🙂

Reply
Rujuta Raval says:
October 6, 2016 at 3:45 am

Enter your comment… In your youtube recipe your grinding ingredients measurements are different from the text recipe. Which is the correct recipe to follow. Thanks

Reply
subbuskitchen says:
October 8, 2016 at 12:25 am

Hi, pls follow the video version. I will alter the text version according to the video version

Reply
priya ravi says:
March 24, 2017 at 10:11 am

Superb recipe. Made bisibelabath for the first time and it was a super hit. Thank you so much!

Reply
priya ravi says:
April 8, 2017 at 2:54 am

Can I make this with kuthiravali/ barnyard millet? Do I follow the same method and quantity as In the recipe to cook the Millets.

Reply
subbuskitchen says:
April 11, 2017 at 9:32 pm

Surely we can very well do with the millets. We can cook the millet and dal separately and then add it to the cooked sambar

Reply
Chandana says:
May 30, 2021 at 6:49 pm

Hi
If making ahead of time, the bisi bele bath becomes dry. How do we keep it moist for a party?

Reply
Sowmya Venkatachalam says:
May 31, 2021 at 12:16 am

I would recommend to keep the sambar and rice_dal separately till we are ready to serve. That way the sambar would not be absorbed fully.

Reply
Justswad says:
August 23, 2022 at 4:43 pm

This is amazing and delicious. Thanks for sharing.

Reply
Sowmya Venkatachalam says:
September 6, 2022 at 2:32 am

😊

Reply

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