26 January, 2020
Bisibelabath Recipe :
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Bisi bele bhath is a spicy, rice-based dish from the state of Karnataka, India. The name translates to ‘hot lentil rice’ in Kannada. It’s a spicy and gooey rice-based dish packed with nutrients from rice and lentils. It gets its unique taste from the Bisibelabath powder which is made from blending special spices. You can use the readymade powder that is available in the stores or you can make the traditional powder by yourself. Freshly roasted and grind powder gives more flavor to the dish than the store-bought powder.
Originally, Bisi Bhele Bhath is a plainly a dish with just rice, lentils, and Bisi Bhele Bhath powder. No other vegetables are added. Especially onion and garlic are not used in the dish. In this recipe, I have followed the original recipe. But you can incorporate vegetables if you are looking for a healthier option.
You can use potatoes, green peas, carrots, eggplant, cauliflower, green beans, Bangalore brinjals, etc. but make sure to keep the balance between rice and veggies. This dish sure has multiple steps with a long list of ingredients but once you make the Bisi Bhele Bhath powder, Bisi Bhele Bhath rice just takes about 15min to make.
For detailed Bisi bele bath masala powder
How to make bisi bele bath at home
Step 1: Prepping the rice and lentil for bisibelabath recipe
Add 100 grams of rice and 80 grams of split yellow lentil in a bowl.
Wash it thoroughly in clean water.
Next, drain the water and then soak it in clean water for about 20 minutes.
Step 2: Cooking rice and lentil bisibelabath rice
After 20 minutes, drain the water.
Cook the rice and lentil in 3 cups of water and 1/2 tsp salt for four whistles
After the pressure is completely released, open the cooker and mix it once. Keep it aside.
Step 3: Cooking bisi bele bath rice
Now, Heat the pan and add 2 tbsp oil
Add mustard seeds and allow it to splutter.
Now add 1/4 cup tamarind pulp and 1/2 tsp jaggery. Mix well and add 1 liter water.
Cook for about 5 to 7 minutes until the raw smell goes away.
Next, add the rice and dal mixture and cook for another 5 to 7 min. Meanwhile, add 1 tbsp salt to it. It becomes thick now.
After 5 to 7 min add 2 tbsp of bisi belebath powder (add water and make a thin paste of the bisi belebath powder to avoid the formation of lumps) and mix well.
Now add 1/4 tsp hing and mix well. Next add some coriander leaves and mix again.
cook for 2 min and switch off the flame.
Finally, add some melted ghee and give a mix. Serve hot!
Delicious bisi bele bath rice is ready!
How to make bisi bele bath at home recipe video:
How to make bisi bele bath at home recipe card:
- Kadai/ frying pan
- pressure cooker
- 6 Byadgi Chillies
- 6 Dried red chili
- 2 tbsp Coriander Seeds/malli seeds
- 1 tsp Cumin Seeds/seeragam
- 1/2 tsp Fenugreek Seeds/vendhayam
- 2 tbsp Chana Dal/split Bengal gram/Kadala Parippu
- 2 tbsp Urad Dal/Black Gram Lentils/ulutham paruppu
- 2 Cloves/kirambu
- 4 inch Cinnamon/Ilavankappattai
- 1 Bay leaf
- 2 tbsp Poppy Seeds
- 1/2 Cup Dry Coconut Desiccated
Ingredients for rice and dal
- 100 Grams Regular rice
- 75 Grams pigeon pea lentils/thuvaram paruppu/Arhar ki Dal
- 3 Cups Water
- 1/2 tsp Salt
For cooking Bisibelebath:
- 1/2 tsp Mustard seeds/kadugu
- Small lemon Size Tamarind ball Close to 1/4 cup
- 1/2 tsp Jaggery
- 1 Litre Water
- 1 tbsp Salt Adjust to taste
- 1/4 tsp Hing
- 2 tsp Oil
- Coriander leaves/kothamalli Few
Making Bisibelabath Powder:
- Heat the pan and keep it in low flame to roast the ingredients so that it does not get burnt Dry roast them in the following order separately
- Split Bengal gram/chana dal/Kadalai Paruppu and Black Gram Lentils/urad dal/ulutham paruppu till slightly browned.
- Next, roast 4 pieces of cinnamon and 2 cloves. Roast till aromatic.
- Now, roast 1 tsp cumin seeds and 1/2 tsp fenugreek seeds.
- Once it turns brown, roast 2 tbsp poppy seeds. Roast till it becomes golden brown in color.
- Next, add 2 tbsp coriander seeds and 1 bay leaf. Roast till the seeds sputter.
- Keep all the above ingredients separately in a bowl. First set of ingredients.
- Next roast 1/4 cup of desiccated coconut till it turns golden brown or sand color. keep it aside. – second set.
- Finally, add 2 tbsp oil and roast 6 byadagi chillis and 6 red chills.
- Remove it from the oil and keep it separately . Third set of ingredients.
- Now grind the first set of ingredients into a fine powder. Remove it and place it in a bowl.
- Do the same for second and third set of ingredients.
- Now, mix all three sets of ingredients in a large bowl.
- Bisi bele bath powder is ready!
- You can store this powder for 2 to 3 months if stored in an airtight container and refrigerated.
Prepping the rice and lentil
- Add 100 grams of rice and 80 grams of split yellow lentil in a bowl.
- Wash it thoroughly in clean water.
- Next, drain the water and then soak it in clean water for about 20 minutes.
Cooking rice and lentil
- After 20 minutes, drain the water.
- Cook the rice and lentil in 3 cups of water and 1/2 tsp salt for four whistles
- After the pressure is completely released, open the cooker and mix it once. Keep it aside
Cooking bisi bele bath rice
- Now, Heat the pan and add 2 tsp oil
- Add mustard seeds and allow it to splutter.
- Now add 1/4 cup tamarind pulp and 1/2 tsp jaggery. Mix well and add 1-liter water.
- Cook for about 5 to 7 minutes until the raw smell goes away.
- Next, add the rice and dal mixture and cook for another 5 to 7 min. Meanwhile, add 1 tbsp salt to it. It becomes thick now.
- After 5 to 7 min add 2 tbsp of bisi belebath powder (add water and make a thin paste of the bisi belebath powder to avoid the formation of lumps) and mix well.
- Now add 1/4 tsp hing and mix well. Next add some coriander leaves and mix again.
- cook for 2 min and switch off the flame.
- Finally, add some melted ghee and give a mix. Serve hot!
Bisi bele bath is ready to eat!
Bisi Bhele Bhath said to have originated in the Amba Vilas palace by a royal cook who wanted to create a non-vegetable dish with a different taste and ingredients such as cloves, Turmeric, Tamarind, cashew nuts, dried coconut, mustard seeds, and cinnamon.