Cook The Karnataka’s Famous Bisi Bele Bath

There are a plethora of rice dishes in Indian cuisine. Each dish is originated from the regional cuisine of India.  Pulao, biryani, coconut rice, lemon rice, sesame rice, and tamarind rice are some rice dishes that were originated in India. Likewise bisi bele bath is also a rice dish, that is very famous and widely consumed in South India.

Bisi bele bath was originated in the Mysore palace in Karnataka. It is a part of Karanataka cuisine. Bisi bele bath is a spicy rice-based dish, prepared with lentils, rice, whole spices, tamarind, vegetables, and a special masala called bisi bele masala. It is served as a main course meal. So, let’s cook an easy bisi bele bath today.

For the bisi bele bath recipe, scroll down.

Per serving contains 380 kcal

• Carbohydrates: 57g
• Protein: 10g
• Fat: 12g

Ingredients

For Bisi Bele Bath Masala

• 4 tsp coriander seeds
• 4 tsp chana dal
• 2 tsp urad dal
• 1 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• 1/2 tsp pepper
• 1-inch cinnamon stick
• 3 pods cardamom
• 4 cloves
• 2 tbsp dry coconut
• 2 tsp poppy seeds
• 1 tsp sesame seeds
• 1 tsp oil
• 12 dried Kashmiri red chilli
• few curry leaves
• a pinch asafoetida

Other Ingredients

• 1/2 carrot, chopped
• 5 beans, chopped
• 2 tbsp peas
• 1/2 potato, cubed
• 2 tbsp peanuts
• 2 cups of water
• 1/4 tsp turmeric powder
• 1 1/2 tsp salt
• 3/4 cup tamarind extract
• 1/2 tsp jaggery
• 1/2 onions, petals
• 1 cup too dal, cooked
• 2 1/2 cup rice, cooked
• 1 cup of water
• 1 tbsp ghee
• 4 tsp prepared bisi bele masala

For Tempering

• 2 tbsp ghee
• 1 tsp mustard seeds
• 1 dried red chilli
• a pinch of asafoetida
• few curry leaves
• 10 cashew nuts

Method

For Bisi Bele Bath Masala

1. Take a pan, add coriander seeds, chana dal, urad dal, cumin seeds, and fenugreek seeds.
2. Dry roast them until aromatic.
3. Once roasted, transfer it into a blender jar.
4. Now in the same pan, add pepper, cardamom pods, cinnamon stick, cloves, and dry coconut. Roast until aromatic and transfer it into a blender jar.
5. After that, roast poppy seeds and sesame seeds. Once roasted, transfer it into the blender jar.
6. Now, add oil, dried Kashmiri red chillies, and curry leaves. Roast until the chilli puffs and curry leaves turn crispy.
7.  Transfer them into the same blender jar.
8. Now add a pinch of asafoetida to the jar and blend it into a fine powder.
9. The bisi bele masala is ready. Keep aside until in use.

For Bisi Bele Bath

1. Add carrots, beans, peas, potato, peanuts, water, turmeric powder, and salt in a wok.
2. Mix well and boil for 8 minutes.
3. After that, add tamarind extract, jaggery, and onion. Mix and boil for 10 minutes.
4. After 10 minutes, add cooked toor dal and cooked rice. Mix well and make sure there are no lumps.
5. Furthermore, add 1 cup of water, prepared Bisi bele masala, salt, and ghee. Mix well.
6. Now, cover and simmer for 20 minutes.
7. Meanwhile, in a tempering pan, heat ghee and add mustard seeds, dried red chillies, asafoetida, curry leaves, and cashew nuts.
8. Saute and let it splutter.
9. Pour the prepared tempering over the Bisi bele bath and mix properly.
10. Turn off the flame and serve.

The bisibele bath is ready to serve. Serve it with chutney and boondi.