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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, lentils, and vegetables. It gets its unique taste from the Bisi Bele bath 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.

Bisi Bhele Bhath is a great way to incorporate all types of vegetables into your diet, there are no hard and fast rules on which vegetables to add but you could 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 the effort is worth it.

Bisibelabath Recipe

traditional easy and spicy bisibelabath Recipe with step by step instructions
Prep Time30 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Keyword: bisibelabath recipe
Servings: 4


Bisibelebath powder

  • 10-12 Byadgi Chillies
  • 5-6 Dried red chili
  • 1/4 Cup Coriander Seeds
  • 1/2 tbsp Cumin Seeds
  • 1/2 tbsp Fenugreek Seeds
  • 2 tbsp Chana Dal/split Bengal gram
  • 1 tbsp Urad Dal/Black Gram Lentils
  • 2-3 Cloves
  • 1 inch Cinnamon
  • 2-3 Green Cardamom
  • 1 inch Mace
  • 4-5 Marathi Moggu
  • 5-6 Black Peppercorns
  • 1 tbsp Poppy Seeds
  • 1/4 Cup Dry Coconut Desiccated
  • 6-8 Curry Leaves
  • 1/4 tbsp Hing

Ingredients for rice:

  • 1/2 Cup Regular rice
  • 1 1/2 Cups Water

Ingredients for Dal:

  • 1/4 Cup pigeon pea lentils
  • 1 Cup Water
  • Pinch of turmeric powder

For cooking Vegetables:

  • 1/4 Cup Green peas
  • 5-6 French beans
  • 1/2 Cup Carrot
  • 2 Brinjals
  • 8-10 Shallots
  • Small lemon Size Tamarind ball
  • 1 Small Tomatoes
  • 1/2 tbsp Jaggery
  • 1-2 Cups Water
  • 2 tbsp Ghee
  • Salt to taste

For tempering:

  • 1-2 tbsp Ghee
  • 1/2 tbsp Mustard seeds
  • 1-2 Red chilies
  • 1/4 Hing
  • 10-12 Cashews


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
  • Both chilies till slightly aromatic.
  • Split Bengal gram and Black Gram Lentils till slightly browned.
  • Coriander Seeds, Cumin Seeds and Fenugreek Seeds for a few seconds till slightly aromatic.
  • Cloves, Cinnamon, Green Cardamom, mace, Marathi moggu, and black pepper till slightly aromatic.
  • Poppy seeds till slightly browned.
  • Coconut till slightly browned.
  • Add all the ingredients in a blender and make a fine powder.
  • You can store this powder for 2 to 3 months if stored in an airtight container and refrigerated.

Cooking Instructions:

  • Cook the rice with 1 1/2 cup of water for three whistles
  • Then, cook the dal with 1 cup of water for three whistles
  • Mash the dal and mix it with the rice and make mash the mixture a little so that it mixes well and the texture is smooth . Keep this aside .
  • Now, Heat the pan and add ghee and oil
  • Add vegetables and saute them for few minutes
  • Pour 1 cup of water and cook the vegetables
  • Add 2 tbsp of bisi bele bath powder, tamarind water, and mix well.
  • Bring it to boil and add the rice and dal mixture. Stir till completely mixed.
  • Add little water to about 1/4 cup and mix well
  • Cook till it becomes slightly thick and rest it aside.
  • Now, for tempering, take a small pan and add ghee to it
  • Add the cashews and roast till golden brown
  • Next, add mustard seeds, curry leaves and hing.
  • Pour this mixture over bisi bele bath

Bisi bele bath is ready to eat!

Interesting Facts:

  • 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.

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