Bisi Bele Bath

Bisi bele bhath is also known as hot lentil rice it is a rice recipe basically originated from state of Karnataka, India. It is a traditional dish which involves the use of spicy garam masala, toor dal and vegetables. Spices like cinnamon and asafoetida(hing), curry leaves and tamarind pulp is used in preparation that contribute to the unique tasty flavor of this dish. It is served hot and sometimes eaten along with chatni, boondi, salad, papad, or potato chips

Default Tab

Panchamrutha Rice – 2 cups ,Toor dal – 3/4 cup, Tamarind – 2 table spoon tamarind paste excluded from pulp, Chopped vegetables – 2 cups (Vegetables usable : french beans, carrots, potatoes, peas, tomatoes, drumstick, capsicum, etc.),Onion – 1, Green chillies – 2/3 (as per your taste ), bisi bele bhath powder – 1.5 to 2 table spoon (available in grocery shop), Hing / Asafoetida  – 1/2 table spoon, Turmeric powder – a pinch

For tempering: Oil – 1 table spoon, Mustard seeds – 1 table spoon , Curry leaves – 3-5, Onions – 1-2, sliced thin (optional)

  • Prepare tamarind paste by adding 1 cup of warm water to the tamarind and extract its juice without any lumps.
  • Heat the oil for tempering in the pressure cooker pan and add the rest of the ingredients. Fry the onions for tempering until golden brown. Then add the hing, green chillies, turmeric and bisi bele bath powder and mix well for 5-10 seconds.
  • Add all the ingredients along with sufficient water. For the dish to be cooked use the ratio of rice: water as 1:2. Since here 2 cups of rice is used, consider 6 cups of water in total. Tamarind juice is in 1 cup water so add approximately 2 more cups of water to the cooker. It is fine if it’s slightly more than that.
  • Cook for 3 whistles. For bisi bele bhath to be a bit mushy, then cook for 4 whistles and make sure to add slightly more water than specified above.
  • Wait till pressure leaves and serve hot for loved ones and family.
Back to Top