March 20, 2017

Bisi Bele Bath Recipe | How to Make Karnataka Style Bisi Bele Bath

Bisi Bele Bath is a traditional South Indian cuisine from the state of Karnataka.

Bisi Bele Bath
Bisi Bele Bath is a Kannada word meaning hot lentil rice. It is basically rice and daal cooked together, adding few veggies and spices and then given a tempering. It is best served hot along with kara boondi, papad or cool raita.

Bisi Bele Bath is a no onion, no garlic recipe.

Bisi Bele Bath is a very popular breakfast menu in the state of Karnataka and is prepared in every Kannadiga's home. Having being staying in Karnataka for the past 8 years, I have tuned myself to the taste of local flavors.

For this recipe you can cook the daal and rice either separately or together, I usually cook it together to ease my process. Bisi bele bath powder is usually prepared from scratch in the homes of Kannadigas, whereas I use MTR brand spice mix widely available in the stores here.

Other South Indian Recipes that you can try from this website;

Tomato Rice
South Indian Filter Kaapi
Ribbon Pakoda
Soft Idli

Bisi Bele Bath

Bisi Bele Bath Recipe

Author: Razina | Cuisine: Indian | Recipe Type: Main
Prep Time: 10 minutes | Cook Time: 40 minutes | Yield: 4 servings


  • 1/2 cup small grained rice, washed and soaked for 30 minutes
  • 1/4 cup toor daal, washed and soaked for 30 minutes
  • a pinch of turmeric
  • 1 teaspoon oil
  • 1/2 cup green peas
  • 1/2 cup carrot, cubed
  • 1/4 cup beans, chopped
  • 1 teaspoon bisi bele bath powder
  • 1 lemon sized tamarind
  • 1 1/2 tablespoon ghee, for tempering
  • 1/2 teaspoon mustard seeds
  • 5-10 curry leaves
  • a pinch of hing
  • few broken cashew nuts
  • salt as required

Directions for making bisi bele bath recipe

1. Soak tamarind in warm water for few minutes, strain the juice and keep aside for using later.

2. In a cooking pan heat oil and saute the peas, carrots and beans for 5 minutes. Add 1 cup of water and cook till they are 3/4th done.

3. Pressure cook the daal and rice together along with a pinch of turmeric till done. The rice needs to be slightly overcooked and not like the steamed rice where the grains are separated. If required, mash a little

4. Add bisi bele bath powder and give a stir.

5. Add the boiled vegetables, tamarind juice and salt, mix. Add 1 cup of water, stir and bring to boil. Cook on low flame till it reaches the desired consistency.

6. In the meantime, prepare the tempering, by heating ghee in a non stick pan. Add in the mustard seeds, curry leaves, hing and cashew nuts. Once a nice aroma emits, add this tempering to the cooked rice. 

7. Serve with a tablespoon of ghee and kara boondi, papad or raita.

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The Foodie Delight

The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!