This Bisi Bele Bath recipe is a flavorful journey to Karnataka in every bite. Perfect for lunch, festive feasts, or cozy dinners, it’s hearty, tangy, and full of aromatic spices. Don’t forget the crunch of boondi or papad on the side!
Bisi Bele Bath Recipe
Bisi Bele Bath, which literally translates to “Hot Lentil Rice” in Kannada, is a classic and comforting one-pot dish from the Southern Indian state of Karnataka. Rich in flavor, loaded with vegetables, and simmered with a signature spice blend, this wholesome meal is a regular feature in South Indian households and festive meals alike.This traditional recipe features rice, lentils (toor dal), vegetables, tamarind, and a special spice mix known as Bisi Bele Bath powder, all cooked together to create a perfectly spiced, tangy, and warming dish.Whether you're a long-time lover of South Indian food or a curious food explorer, this Bisi Bele Bath recipe is one you need in your collection.Learn how to make authentic Bisi Bele Bath – a traditional spiced lentil rice dish from Karnataka. Hearty, flavorful, and perfect for South Indian comfort food lovers!
Servings: 4
Cost: 100
Ingredients
Main Ingredients:
- ½ cup toor dal split pigeon peas
- ½ cup raw rice
- 1½ cups mixed vegetables carrot, beans, peas, bell peppers
- 1 small onion sliced (optional)
- 1 small tomato chopped
- 1 tbsp tamarind paste
- 3 cups water or as needed
- Salt to taste
For Tempering:
- 2 tbsp ghee or oil
- 1 tsp mustard seeds
- 1 dried red chili
- 8 –10 curry leaves
- A pinch of asafoetida hing
Bisi Bele Bath Powder (or use store-bought):
- 1 tbsp coriander seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 4 –5 dried red chilies
- ½ tsp fenugreek seeds
- ½ inch cinnamon stick
- 2 cloves
- 1 tsp poppy seeds
- 1 tbsp grated coconut dry or fresh
Dry roast and grind into a powder.
Instructions
Cook Dal and Rice
- Wash and pressure-cook the toor dal and rice together with 2.5 cups water until soft. Mash slightly and set aside.
Prepare the Spice Mix
- Dry roast all ingredients listed under Bisi Bele Bath powder until aromatic. Cool and grind into a fine powder.
Cook the Vegetables
- In a deep pan, boil the vegetables with a pinch of salt until just tender. Add chopped tomatoes and tamarind paste, and cook for another 5 minutes.
Combine Everything
- Add the mashed dal-rice mixture to the vegetables. Mix well. Stir in 2–3 tablespoons of the prepared spice powder (adjust to taste), and simmer everything for 5–10 minutes.
- Adjust salt and consistency using hot water as needed. The texture should be soft and slightly runny.
Temper and Finish
- Heat ghee or oil in a small pan. Add mustard seeds, red chili, curry leaves, and hing. Once they splutter, pour the tempering over the hot Bisi Bele Bath and stir well.
Serving Suggestions
- Serve hot with boondi, papad, or raita
- Top with a dollop of ghee for extra richness
- A side of potato fry or curd balances the flavors