Bisi Bele Bath is a traditional South Indian dish from Karnataka, India. It’s a flavorful one-pot meal made with rice, lentils, assorted vegetables, and a special spice blend. The name “Bisi Bele Bath” translates to “hot lentil rice” in Kannada, reflecting its piping hot and comforting nature. Here’s a detailed recipe to make Bisi Bele Bath:
Ingredients:
For the Spice Paste (Bisi Bele Bath Powder):
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon chana dal (split chickpeas)
- 1 tablespoon urad dal (split black gram)
- 1 teaspoon fenugreek seeds
- 6-8 dried red chilies (adjust to taste)
- 1-inch cinnamon stick
- 4-5 cloves
- 4-5 peppercorns
- 2-3 cardamom pods
- 1 tablespoon grated coconut (optional)
- 1 teaspoon turmeric powder
For the Bisi Bele Bath:
- 1 cup rice
- 1/2 cup toor dal (split pigeon peas)
- Assorted vegetables (carrots, beans, peas, potatoes, etc.), chopped
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon tamarind paste
- Salt to taste
- 2 tablespoons ghee or oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- Curry leaves
- Cashew nuts or peanuts (optional)
- Fresh coriander leaves for garnish
Instructions:
- Dry roast all the ingredients for the spice paste (except turmeric powder and grated coconut) in a pan over low heat until they turn aromatic. Be careful not to burn them. Allow the roasted spices to cool.
- Once cooled, grind the roasted spices along with turmeric powder and grated coconut (if using) into a fine powder using a spice grinder or mortar and pestle. Set aside. This spice blend is the Bisi Bele Bath powder.
- Rinse the rice and toor dal under cold water until the water runs clear. Soak them together in water for about 20-30 minutes. Drain and set aside.
- Heat ghee or oil in a pressure cooker or large pot over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
- Add chopped onions and sauté until they turn translucent.
- Add assorted vegetables of your choice and sauté for a couple of minutes.
- Add chopped tomatoes and cook until they soften.
- Add the soaked rice and toor dal to the cooker or pot. Mix well with the vegetables.
- Add the Bisi Bele Bath powder (spice paste) and tamarind paste to the mixture. Stir to combine.
- Add salt to taste and enough water to cover the rice-dal mixture. Adjust the consistency according to your preference (Bisi Bele Bath is typically slightly thicker than regular rice).
- If using a pressure cooker, close the lid and cook for about 3-4 whistles or until the rice and dal are cooked through. If using a pot, cover with a lid and cook until the rice and dal are tender, stirring occasionally.
- Once cooked, remove from heat and let the pressure release naturally if using a pressure cooker.
- In a separate small pan, heat a little ghee or oil. Add cashew nuts or peanuts (if using) and fry until golden brown. Add a pinch of asafoetida and curry leaves, and fry for a few seconds.
- Pour this tempering over the cooked Bisi Bele Bath and mix well.
- Garnish with fresh coriander leaves and serve hot.
Bisi Bele Bath is typically enjoyed with a side of papad (crispy lentil wafers) or potato chips. It’s a wholesome and flavorful dish perfect for lunch or dinner.
