Bisi Bele Bath Recipe 2026 Authentic Traditional Brahmin Style

Bisi Bele Bath Recipe 2026 is a beloved traditional South Indian rice and lentil dish from Karnataka that combines aromatic spices, wholesome ingredients, and centuries-old culinary techniques to deliver deep flavor and satisfying nutrition.

Bisi Bele Bath (translating to “Hot Lentil Rice”) is famous across India and rooted in the kitchens of the Karnataka cuisine, particularly the Udupi and Brahmin household traditions. Its history stretches back to the Mysore Palace, where it was closely guarded for generations before becoming part of everyday kitchens across South India and beyond.

Recipe Card

Ingredients With Exact Quantities

Main Ingredients

• 1 cup long-grained rice (sona masuri)
• ¾ cup toor dal (split pigeon peas)
• 1½ cups mixed vegetables (carrot, beans, peas, potato)
• 1 medium tomato, finely chopped
• 1 small lemon-sized tamarind ball, soaked (≈ 2 tbsp tamarind extract)
• 2 tbsp freshly grated jaggery (optional)
• 1½-2 tbsp Bisi Bele Bath masala powder (homemade or store-bought)
• Salt to taste
• Water as needed

For Tempering (Tadka)

• 2 tbsp ghee (clarified butter)
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 8–10 cashew nuts
• 1 tsp asafoetida (hing)
• 1 sprig curry leaves
• 2 dried red chilies, broken

Bisi Bele Bath Masala (Homemade)

• 7–8 Byadgi dried red chilies
• 2 tbsp coriander seeds
• 1 tbsp chana dal (split Bengal gram)
• 1 tsp urad dal (split black gram)
• ½ tsp fenugreek seeds
• 1 tsp cumin seeds
• ½ tsp black peppercorns
• 1 inch cinnamon
• 3–4 cloves
• 2 tbsp grated coconut or dried coconut bits

Step-By-Step Instructions

1. Prep Work (10 mins)

Rinse the rice and toor dal separately until water runs clear. Soak tamarind in ¼ cup warm water. Chop vegetables uniformly so they cook evenly later. Start heating water for rice and dal simultaneously. I remember when I first made this recipe at home, soaking tamarind early ensured fuller tang in every bite. Understanding Bisi Bele Bath Recipe 2026 is essential.

2. Cook Rice and Dal (20–25 mins)

In a heavy pot or pressure cooker, add rice with 2 cups of water and a pinch of salt. Cook for about 4–5 whistles until grains are soft. In another pot, cook toor dal with 1½ cups of water and a pinch of turmeric until mushy (6–7 whistles). Alternatively, rice and dal can be cooked together with more water. This dual cooking ensures a creamy base.

3. Make Homemade Masala Powder (Optional) (10 mins)

Dry roast all masala ingredients on low heat until aromatic. Cool, then grind to a fine powder. I personally recommend homemade masala for aroma and fresh flavor that store-bought powders rarely match.

4. Cook Vegetables (10 mins)

Heat 1 tbsp ghee in a deep pan. Add onions and fry until translucent. Add vegetables and sauté for 5–7 mins until slightly tender. Add tomato, stir for 2 mins. This relates to Bisi Bele Bath Recipe 2026.

5. Combine Sauce Base (10 mins)

Add tamarind extract, jaggery, and Bisi Bele Bath masala powder to the vegetables. Stir well and simmer until raw smell from spices disappears (about 7–10 mins). Add 1–1½ cups water to create a gravy that will later absorb into rice and dal.

6. Integrate Rice And Dal (5 mins)

Mix cooked rice and dal gently into the vegetable masala. Check consistency — it should be thick yet pourable. Add hot water (½ to 1 cup) to adjust as needed. Simmer on low heat for 5 mins so flavors fuse.

7. Tempering (Tadka) (3 mins)

Heat remaining ghee in a small pan, add mustard seeds and cumin. When crackling, add cashews, curry leaves, dried chilies, and asafoetida. Pour this tempering over hot Bisi Bele Bath, cover immediately to trap aroma. Learn more about Bisi Bele Bath Recipe 2026.

8. Serve (Instant!)

Serve Bisi Bele Bath piping hot. The traditional way is to garnish with a dollop of ghee and sprinkles of crisp boondi or papad on the side. What surprised me — even seasoned cooks tweak consistency based on the season; slightly thinner in summer and thicker in monsoon.

Pro Tips From Personal Cooking Experience

• Balance Flavors: Adjust jaggery and tamarind slowly — it’s easy to overshoot tang or sweetness.
• Vegetable Choices: Drumstick and capsicum improve aroma and texture dramatically.
• Masala Freshness: A fresh masala powder just roasted smells heavenly and deepens flavor layers.
• Consistency Matters: Bisi Bele Bath should be hearty, not soup-like.

Chef’s Notes

Substitutions

• Rice: Brown rice or millets (barnyard millet) can replace white rice for a healthier twist.
• Dairy: Use coconut oil instead of ghee for a vegan version.
• Protein: Add moong dal with toor dal for extra protein.

Storage Tips

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat on stovetop with a splash of water to restore texture.
• Do not freeze with tempering; add fresh tempering after thawing.

Nutrition Information Per Serving

Nutrition estimates vary with ingredients and portion size. Bisi Bele Bath provides energy from rice and fiber and plant-based protein from toor dal.

Frequently Asked Questions

Can I make Bisi Bele Bath without homemade masala?

Yes. Store-bought Bisi Bele Bath powder saves time and still delivers good flavor, though fresh roasted masala elevates aroma.

Is this dish gluten-free?

Yes, provided no wheat or gluten ingredients are added. Use gluten-free jaggery and spices.

Can I make it ahead for lunch boxes?

Absolutely. Pack separately from papad or boondi so they stay crisp.