Bisi Bele Bath recipe

Bisi Bele Bath recipe

Bisi bele bath is a famous recipe from Karnataka cuisine. This traditional rice-lentil vegetable dish is readily available across the shops of Karnataka. In Kannada language, this recipe is also known as ‘Bisi Bele Huliyanna’. The preparation of Bisi bele bath is an elongated process and contains rice, toor dal and vegetables as essential ingredients. The lightly brownish orange texture and a spicy flavour of this dish is due to the use of a unique blend of masalas. Carrots, beans, green peas, capsicum, turnips etc are some of the vegetable components used in this recipe. Have a look at the ingredients used and the method of preparation of Bisi bele bath.

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Ingredients for Bisi bele bath

For cooking the rice

• 1 cup of rice
• ¼ cup of peanuts
• Salt for the taste
• 2½ cup of water

For cooking the dal

• ¾ cup of tuwar dal or pigeon pea lentils
• 2 cups of water
• ½ teaspoon of turmeric powder

For cooking the vegetables

• 1 medium sized carrot
• 3-4 beans
• ½ cup of peas
• 3-4 shallots or 1 medium sized onion
• 1-2 small sized brinjals
• 1 medium sized tomato
• 1 tablespoon of seedless tamarind (soaked in ½ cup of water)
• 2½ cup of water
• 3 tablespoon of bisi bele bath masala
• Salt for the taste

For tempering the recipe

• 3-4 tablespoon of oil or ghee
• 1 teaspoon of mustard seeds
• 2-3 dried red chillies
• 2-3 sprigs of curry leaves
• 2-3 tablespoon of roasted cashew nuts
• ¼ teaspoon of asafoetida (Kayam)

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Preparation of spicy Bisi bele bath

• Wash the rice and peanuts in clean water, soak the rice and peanuts in the 2½ cups water for 20-25 minutes.
• Add the salt for the taste and cook it on a medium flame.
• As per the need, we can add more water while cooking.
• Once it is boiled, reduce the flame and simmer it so that the rice and peanuts gets cooked well. Once it is cooked, take it off from the flame and keep it aside.
• Soak the tamarind pieces in ½ cup of water for 30 minutes. Squeeze and extract the tamarind juice.
• Heat the washed tuwar dal/ pigeon pea lentils, turmeric powder and 2½ cups of water in a pressure cooker for 8-9 whistles.
• When it is cooked, mash the pieces and keep it aside.
• Meanwhile, cook the chopped vegetables in a pan along with ¼ teaspoon of salt and 2 cups of water.
• Now, add the cooked rice and peanuts to the cooker containing mashed tuwar dal or pigeon pea lentils.
• Add the cooked vegetables along with the water and stir it well.
• Also, add the tamarind pulp and 1 cup of water. Again stir the mixture.
• Take out some water in a bowl and add the Bisi bele bath masala, mix it thoroughly and pour it to the mixture.
• Simmer the ingredients in the open cooker for 20-25 minutes. If required, add more water to the mixture. Once done, keep it aside
• Now, prepare the tempering in a pan, starting with heating the oil or ghee in a medium flame. Add the mustards seeds and when it splutters, add the curry leaves, dried red chillies, cashews and the asafoetida.
• When the chillies change the colour and the cashews attains a golden brown texture, add this tempering to the prepared Bisi bele bath recipe.
• Serve it hot with potato or banana chips or papads.