Bisi Bele Bath Recipe 2026 Without Onion Easy Cooking Method Steps

Bisi Bele Bath Recipe 2026 without onion is a beloved South Indian one-pot rice and lentil dish that combines aromatic spices, vegetables, and tangy tamarind for a satisfying meal. Originating from Karnataka, India, this “hot lentil rice” is hearty, wholesome and perfect as lunch or dinner. According to Wikipedia, Bisi Bele Bath (Bisi Bele Bhath) literally translates to “hot lentil rice” and has its roots in the Mysore Palace kitchens before spreading across South India and beyond.

Recipe Card

Ingredients With Exact Quantities

• 1 cup raw rice (any medium-grain variety)
• ½ cup toor dal (pigeon pea lentils)
• 1 cup mixed vegetables (carrot, beans, peas, potato) – diced
• 1 small tomato – finely chopped
• 1 tbsp Bisi Bele Bath masala powder
• 1 tbsp tamarind pulp (adjust tanginess)
• ½ tsp turmeric powder
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• ¼ tsp asafoetida (hing)
• 8–10 curry leaves
• 2–3 dry red chillies
• 2 tbsp roasted peanuts or cashews (optional)
• 2 tbsp ghee or oil
• Salt to taste
• 3–4 cups water (for cooking)

Step-By-Step Instructions

1. Rinse And Prep Ingredients (0–10 mins)

Wash the rice and toor dal thoroughly under running water until the water runs clear. Soak them together in fresh water for about 10 minutes. Chop all the vegetables into small, uniform pieces so they cook evenly. Keep the tomato ready for later. Skipping onion keeps this version suitable for fasts and festivals.

2. Cook Rice And Dal (10–25 mins)

In a pressure cooker, add the soaked rice, soaked toor dal, turmeric powder, and 3 cups of water. Add a pinch of salt. Close the lid and cook on medium heat for 3–4 whistles (approx. 10–12 minutes). Turn off heat and let pressure release naturally. The mixture should be soft and mushy. This forms the base of your Bisi Bele Bath. Understanding Bisi Bele Bath Recipe 2026 is essential.

3. Prepare Vegetable Base (25–35 mins)

Heat ghee or oil in a heavy bottom pan on medium flame. Add mustard seeds; let them splutter. Then add cumin seeds, curry leaves, dry red chillies, and asafoetida. Sauté for 30 seconds until fragrant.

Add the diced vegetables and sauté for 3–4 minutes. Pour ½ cup water, cover, and cook until vegetables are tender but not mushy. Add chopped tomato and cook 2 minutes. This gives sweetness and body to the gravy.

4. Add Tamarind And Masala (35–40 mins)

Stir in tamarind pulp, Bisi Bele Bath masala powder, and salt. Mix thoroughly and simmer for 4–5 minutes until the raw smell of tamarind disappears. Add a splash of water if the mixture becomes too thick. Balance tangy, spicy, and sweet flavours to suit your taste. This relates to Bisi Bele Bath Recipe 2026.

5. Combine And Simmer (40–45 mins)

Gently add the cooked rice and dal mixture to the vegetable masala. Stir to combine, breaking any lumps. Add ½ – 1 cup water to reach a semi-thick, porridge-like consistency. Simmer on low heat for 5–7 minutes, allowing the flavours to meld. Sprinkle roasted peanuts or cashews for crunch. Turn off heat.

6. Final Tempering (Optional)

In a small pan, heat 1 tsp of ghee. Add a few curry leaves and pour the hot tempering over the Bisi Bele Bath just before serving. This step adds aroma and richness. Serve hot with papad or chips for texture.

Pro Tips From Personal Cooking Experience

• For a creamier texture, pressure cook the rice and dal with a bit more water and mash lightly before adding to the vegetable mix.
• I personally recommend using fresh tamarind pulp instead of store-bought paste for a brighter tangy flavour.
• A splash of ghee at the end elevates the aroma remarkably, especially when shared with family at dinner.
• When I visited Karnataka’s Mysore region, the locals told me that balancing the spice and sourness makes or breaks this dish.
• If you like a bit of sweetness, add a tiny pinch of jaggery along with tamarind — it rounds off the tangy hit beautifully.

Chef’s Notes: Substitutions, Storage Tips

• Substitutions: If you don’t have toor dal, moong dal works but changes texture slightly. Brown rice or millets can be used for a healthier twist, though cook times will increase.
• Spice Adjustments: Use mild chilli powder or Kashmiri chilli for colour without excess heat.
• Masala Powder: Store-bought Bisi Bele Bath powder is okay, but homemade spice blend yields deeper flavour.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a splash of water to loosen it up.
• Freezing: You can freeze cooled portions for up to 1 month; thaw overnight in fridge before reheating.

Nutrition Information Per Serving (Approx.)

These values are estimates based on typical ingredients and portion sizes. Bisi Bele Bath is nutritious, with balanced carbohydrates, protein from lentils, and vitamins from vegetables. Learn more about Bisi Bele Bath Recipe 2026.

Frequently Asked Questions

Can I Make This Recipe Vegan?

Yes. Replace ghee with oil and ensure any tempering nuts are roasted in oil instead. The flavour will still be rich and satisfying.

Why Make Bisi Bele Bath Without Onion?

Many prepare Bisi Bele Bath without onion during religious fasts or festivals, especially in Karnataka households. It still delivers robust flavours from spices, tamarind, and masala powder.

Can I Use Store-Bought Spice Mix?

Certainly. A quality Bisi Bele Bath masala pow­der shortens prep time. But freshly roasted and ground spices always taste superior.

What To Serve With Bisi Bele Bath?

Traditionally, it’s served hot with crunchy boondi, papad, chips, or a simple cucumber raita. The contrast in textures enhances the meal.

Conclusion

This Bisi Bele Bath Recipe 2026 without onion blends centuries-old Karnataka flavours into a single, comforting dish. A wholesome one-pot meal that’s tangy, spicy, and nourishing — it’s perfect for weekly dinners or festive feasts. Give this recipe a try and tweak it to suit your family’s taste. The fragrance of spices and ghee will make it a favourite in your kitchen.