Bisibelebath is a yummy and healthy filling traditional dish from Karnataka. It is made with rice, lentils, ghee, lots of vegetables, tamarind, and spice powder. It is a time-consuming dish but still, it’s a one-pot meal. There are different methods for making Bisibelebath and I have made it in an easy way. It goes well with papads or pickle or even you can serve with raita too. Bisi Bele Bath/How to make bisibelebath with step by step pictures.

This is similar to the TamilNadu traditional dish sambar sadam. Sambar sadam is the combination of Rice, lentils, vegetables, tamarind, sambar powder, and rice. Bisibelebath also almost has the same ingredients instead of sambar powder here we use bisibelebath masala powder. Either you can make it at home or use store bought masala, both tastes awesome.

Other rice varieties –  arisiparuppu sadam, lemon rice, vegetable biriyani, tomato rice, brinjal rice, coconut milk pulao, jeera rice, mushroom rice, chana pulao, beans rice, coconut rice, millet biriyani, tamarind rice/puliyodarai.

5 from 1 vote

Print

Bisi Bele Bath

Prep Time

1 hr

Cook Time

30 mins

Total Time

1 hr 30 mins

 

Course: Main Course

Cuisine: Indian

Keyword: Rice

Servings: 5

Author: Sivagami Meganathan

Ingredients

• 1 cup Rice
• 1/4 cup Toor dal
• 4 tsp Moong dal
• 3 tsp Ghee
• 1 Onion
• 8-10 Shallots
• 1 Tomato
• 1 Carrot
• 1 Potato
• 1/4 cup Peas
• 10 French Beans
• 5 Lady’s finger
• 2 Brinjal
• Tamarind lemon sized ball
• Salt as needed
• 1/2 tsp Turmeric powder
• 1/2 tsp Mustard seeds
• Curry leaves few
• 1 Cashew nuts
• 1/4 cup Peanuts
• 1 pinch Asafoetida

Bisibelebath powder

• 2 tsp Coriander seeds
• 6-8 Red chili
• 2 tsp Chana dal
• 1 tsp Urad dal
• 1 tsp Pepper
• 1 tsp Jeera
• 2 tsp Coconut

Instructions

Preparation

1. In a bowl, add rice, moong dal, and toor dal.

2. Wash and soak at least 15 to 30 minutes.
3. Chop vegetables, keep it in a bowl, chop brinjal and keep it in water.
4. Soak tamarind.
5. Chop onion and tomato. Do not chop shallots.

Bisibelebath powder

1. Dry roast coriander seeds and red chili, cook till slightly brown and keep it aside.

2. Then add chana dal, urad dal, pepper, and cumin seeds.
3. Roast till nice aroma comes out.
4. Add shredded coconut and cook for a couple of minutes.

5. Cool down the mixture and add it in mixer jar along with red chilis and coriander seeds.

6. Make it as a fine powder.

Bisibelebath

1. Heat 3 tsp of ghee in a pressure cooker, add mustard seeds and allow it to crackle.
2. Add cashew nuts, peanuts and curry leaves, roast for a minute.
3. Add chopped onion and shallots, cook till it becomes translucent.
4. Add Lady’s finger/Okra and cook for 2 to 3 minutes.
5. Then add chopped brinjal, cook for a couple of minutes.
6. Add chopped tomato, cook till it becomes mushy.
7. Add remaining vegetables and mix well.
8. Now add salt, turmeric powder, and asafoetida.

9. Add 2 tsp of bisibelebath masala.

10. Combine everything well.
11. Add 3 to 4 cups of water.
12. Now add soaked rice and dal.
13. Mix well and pressure cook for 3 whistles.
14. Once pressure released, open and mix it with a spatula.
15. Add tamarind pulp.

16. Mix well and add you can add hot water to loosen the texture.

17. Yummy Bisibelabath is ready. Serve hot with Papad, raita or potato chips.

Recipe Notes

• You can add any kind of your favorite vegetables.
• If you want you can cook rice and dal separately,  and add it with cooked vegetable and spice mixture.
• You can use store bought Bisi Bele bath masala.
• You can prepare bisibelebath masala in large quantity, store it in an airtight container, It will stay fresh up to 6 months.

Step by Step Pictures

Preparation:

1. In a bowl, add rice, moong dal, and toor dal.

2. Wash and soak at least 15 to 30 minutes.

3. Chop vegetables, keep it in a bowl, chop brinjal and keep it in water.

4. Soak tamarind.

5. Chop onion and tomato. Do not chop shallots.

Bisibelebath powder:

1. Dry roast coriander seeds and red chili, cook till slightly brown and keep it aside.

2. Then add chana dal, urad dal, pepper, and cumin seeds.

3. Roast till nice aroma comes out. Add shredded coconut and cook for a couple of minutes.

4. Cool down the mixture and add it in mixer jar along with red chilis and coriander seeds.

5. Make it as a fine powder.

Method:

1. Heat 3 tsp of ghee in a pressure cooker, add mustard seeds and allow it to crackle.

2. Add cashew nuts, peanuts and curry leaves, roast for a minute.

3. Add chopped onion and shallots, cook till it becomes translucent.

4. Add Lady’s finger/Okra and cook for 2 to 3 minutes.

5. Then add chopped brinjal, cook for a couple of minutes.

6. Add chopped tomato, cook till it becomes mushy.

7. Add remaining vegetables and mix well.

8. Now add salt, turmeric powder, and asafoetida.

9. Add bisibelebath masala.

10. Combine everything well.

11. Add 3 to 4 cups of water.

12. Now add soaked rice and dal.

13. Mix well and pressure cook for 3 whistles.

14. Once pressure released, open and mix it with a spatula.

15. Add tamarind pulp.

16. Mix well and add you can add hot water to loosen the texture.

17. Yummy Bisibelabath is ready. Serve hot with Papad, raita or potato chips.

tips..tips..tips…

• You can add any kind of your favorite vegetables.
• If you want you can cook rice and dal separately,  and add it with cooked vegetable and spice mixture.
• You can use store bought Bisi Bele bath masala
• You can prepare bisibelebath masala in large quantity, store it in an airtight container, It will stay fresh up to 6 months.