Bisi Bele Bath
An authentic vegetarian recipe from Karnataka, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
200g Short-grain rice (sona masuri)
100g Toor dal (split pigeon peas)
30g Tamarind
2medium Carrots
100g French beans
80g Green peas (fresh or frozen)
1medium Potato
1large Onion
2medium Tomatoes
3tbsp Bisi bele bath powder
0.5tsp Turmeric powder
1tbsp Jaggery
4tbsp Ghee
1tsp Mustard seeds
12piece Curry leaves
3piece Dried red chillies
20g Cashew nuts
1pinch Asafoetida (hing)
2tsp Salt
800ml Water
20 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the rice and toor dal together. Pressure cook with 600 ml water and turmeric powder for 4–5 whistles until both are very soft and mushy. Mash lightly and set aside.
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Soak tamarind in 200 ml warm water for 15 minutes. Squeeze and extract the pulp, discarding the fibres.
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Dice the carrots, potato, and beans into small pieces. Boil or steam them until just tender. Set aside.
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In a large pot, heat 2 tbsp ghee over medium heat. Add chopped onion and sauté until translucent. Add chopped tomatoes and cook until soft.
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Add the tamarind extract and bring to a simmer. Cook for 5 minutes.
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Add the bisi bele bath powder and jaggery. Stir well and cook for 3 minutes.
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Add the cooked vegetables (carrots, beans, peas, potato) and mix.
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Add the cooked rice-dal mixture to the pot. Stir everything together thoroughly. Add more water if needed to achieve a thick, porridge-like consistency.
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Season with salt and simmer on low heat for 10 minutes, stirring frequently to prevent sticking.
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Prepare the tempering: heat remaining ghee in a small pan. Add mustard seeds and let them splutter. Add dried red chillies, curry leaves, asafoetida, and cashew nuts. Fry until cashews are golden.
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Pour the tempering over the bisi bele bath and mix gently.
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Serve hot with a dollop of ghee on top, accompanied by papad and boondi raita.
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Chef's Tips
Bisi bele bath should have a thick, flowing consistency — not dry like a pulao; add hot water to adjust if it thickens too much.
The bisi bele bath powder (a blend of coriander, chillies, cinnamon, cloves, and other spices) is the soul of this dish — use a good quality store-bought powder or make your own.
Jaggery is essential for the characteristic sweet-sour-spicy balance; don't substitute with sugar.
Always serve with a generous drizzle of ghee — it elevates the dish significantly and is traditional.
About This Dish
Bisi Bele Bath is a traditional vegetarian dish from Karnataka, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Bisi bele bath should have a thick, flowing consistency — not dry like a pulao; add hot water to adjust if it thickens too much. - The bisi bele bath powder (a blend of coriander, chillies, cinnamon, cloves, and other spices) is the soul of this dish — use a good quality store-bought powder or make your own. - Jaggery is essential for the characteristic sweet-sour-spicy balance; don't substitute with sugar. - Always serve with a generous drizzle of ghee — it elevates the dish significantly and is traditional.
Category
Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium