Bisi Bele Bath Recipe – This is a traditional dish from Karnataka, a South Indian state. If we translate this bisibelebath (kannada name), bisi means hot, bele means lentils and bath means the dish made with rice. So in short, this is healthy one pot meal made with dal, rice and addition of vegetables.
This bisi bele bath is also called bisi bele huli anna (means hot, tangy dish with dal, rice). This tangy taste comes from tamarind.
To make this dish, special spice blend aka bisi bele bath masala powder is added. It gives very unique flavor and makes it very delicious. Here I have used homemade powder. You can use store bought masala too, but homemade gives better taste and flavor.
There is another similar dish from Tamil cuisine named sambar rice where dal and rice are cooked together and then mixed with cooked vegetables and freshly made spice paste. But here in bisi bele bath recipe we are cooking dal and rice separately and then mixed with cooked vegetables, spice powder and tamarind.
How to make Bisi Bele Bath Recipe (Step by Step Photos):
1) Wash rice and dal separately under running cold water till water runs clear. Or rinse them 3-4 times or till water is no more cloudy. If you have time then you can soak for 20 minutes or skip it. Take washed rice, salt, peanuts and 1 ½ cups of water in a small container (that fits into pressure cooker).
2) In another container take washed dal, turmeric powder, oil and 1 cup of water.
3) Add around 1-2 glass of water in the pressure cooker and place the rack or stand in the bottom. Then place the dal container.
4) On top place the rice container.
5) Cover the rice container with lid. Then cover the cooker with lid, put the weight on. Cook for 3-4 whistles on medium heat. Let the pressure go down by itself and then open the lid.
6) While it is pressure cooking, take tamarind and soak into ½ cup of hot water and let it soak for 20 minutes. Mash it using your fingers and extract all the pulp. Strain and keep it aside. Also chop all the veggies and keep them ready.
7) Remove the rice container from the cooker.
8) Roughly mix them.
9) Also remove the dal container.
10) And whisk it till smooth. You can use wire whisk or hand blender. Keep it aside.
11) Heat the oil in a pan on medium heat. Once hot add onion.
12) Saute till onions get soft and translucent or light pink in color.
13) Then add all the vegetables (tomato, potato, carrot, beans, peas).
14) Mix well and add salt. Saute for 3-4 minutes.
15) Then add 1 cup of water.
16) Cover with lid and cook till vegetables are cooked, soft and tender. It took me around 8-10 minutes. Do stir in between and if it dries out too much then add splash of water as needed.
17) Now add jaggery.
18) Also add bisi bele bath masala powder. Mix well and cook for a minute.
19) Then add tamarind water + another 1 cup of water.
20) Mix well and let it come to a boil and simmer for 2 minutes.
21) Now add boiled dal.
22) Also add cooked rice.
23) Mix well and cook for 4-5 minutes so all the flavors get mingle. If needed you can add more water to get right consistency.
24) On another stove let’s prepare the tempering. Heat the small tadka pan on medium heat and add ghee. Let the ghee melt and heat up.
25) Once hot add mustard seeds and let them pop.
26) Now add cashew nuts and dried red chilies.
27) Saute for a minute or till cashews are golden brown in color.
28) Add curry leaves.
29) Also add hing.
30) Immediately pour the tempering into to bisi bele bath mixture. Stir well and serve.
Serving suggestion: Serve piping hot bisi bele bath with side of roasted or fried papad, potato chips or boondi and chutney or onion tomato raita. This can be packed into lunch box.
Bisi Bele Bath Recipe (Karnataka Style BisiBeleBath Recipe)
Bisi Bele Bath Recipe (Bisi Bele Huli Anna) - a traditional classic dish from Karnataka cuisine.
Ingredients (1 cup = 240 ml)
For pressure cooking dal-rice:
- ¾ cup Sona masoori rice (or any short grain rice) if not available you can use basmati rice too
- Salt to taste
- 2 tablespoons Peanuts
- 1 ½ cup water for cooking rice
- ¼ cup + 2 tablespoons Arhar dal (toor dal or split pigeon peas)
- ½ teaspoon Turmeric powder
- ½ teaspoon Oil
- 1 cup Water for cooking dal
For Bisi Bele Bath Recipe:
- 1 tablespoons Tamarind
- ½ cup Water (Hot) to dissolve tamarind
- 1 tablespoon Oil
- ½ cup Onion chopped (or 4-5 shallots)
- ½ cup Tomato chopped
- ½ cup Carrot chopped
- ½ cup Green peas
- ¼ cup Potatoes peeled and chopped
- ¼ cup Green beans (French beans) chopped
- ** Total 2 cups of vegetables Approx.
- Salt to taste
- 1 cup + 1 cup Water
- 2 teaspoons Jaggery (Gur)
- 2 ½ tablespoons Bisi bele bath powder
For tempering or tadka:
- 1 tablespoons Ghee (Clarified butter)
- 1 teaspoon Mustard seeds
- 6-7 Cashew nuts
- 2 Dried red chilies
- 10-12 Curry leaves
- ⅛ teaspoon Hing (Asafoetida)
Prep and cooking dal-rice:
Wash or rinse the dal and rice separately. Then soak for 20 minutes. This step is optional.
Meantime prep rest of the ingredients and chop the vegetables.
Soak the tamarind in hot water for 20-30 minutes then squeeze the tamarind to get the pulp out of it. Strain the water and keep it ready.
Now discard the soaking water from dal, rice. Take rice, peanuts and 1 ½ cups of water in the small container that fits into pressure cooker.
Take dal, turmeric powder, oil and 1 cup of water in another container.
Add glassful of water in the cooker, place rack/stand first, followed by dal container and rice container. Cover the rice container and then cover the cooker with lid, put the weight on and turn the heat on medium.
Pressure cook it for 3-4 whistles and let the pressure go down by itself.
Remove both containers and whisk the dal till it gets smooth. And mix the rice, peanuts. Keep it aside.
Making Bisi Bele Bath Recipe:
Heat the oil in pan on medium heat. Once hot add onion and cook till they become soft and translucent.
Then add rest of the veggies and salt. Mix and saute for 3-4 minutes.
Now add water, cover and cook till veggies are soft and tender.
Mix in jaggery, bisi bele bath powder and tamarind water, simmer for 2-3 minutes.
Now add boiled dal and rice, mix. Adjust the consistency by adding water.
Let it cook for 4-5 minutes.
Heat the ghee in a small tadka pan on medium heat. Once hot add mustard seeds and let them pop.
Add cashew nuts and dried red chilies, saute till cashews are light brown in color.
Then add curry leaves and hing.
Immediately add this tempering to the dal-rice mixture, stir and serve.