Bisibelebath Powder Recipe Karnataka Easy Cooking

Bisibelebath Powder Recipe Karnataka is the heart and soul of the iconic Karnataka dish Bisi Bele Bath — a spicy, tangy rice and lentil based one-pot meal that celebrates the rich culinary heritage of Karnataka. The signature flavor comes from a unique homemade spice blend called Bisibelebath Powder, and I’ll show you exactly how to prepare it from scratch along with the complete traditional recipe. Bisi Bele Bath (meaning “hot lentil rice” in Kannada) is served across South India and loved for its balanced mix of textures and flavors — hot, tangy, savory and aromatic — often enjoyed with crispy papad or banana chips.

Recipe Card

Ingredients For Homemade Bisibelebath Powder

• ¾ cup coriander seeds
• ¼ cup chana dal (split Bengal gram)
• 2 tbsp urad dal
• 2 tbsp cumin seeds
• ½ tsp fenugreek seeds
• 2 tbsp sesame seeds
• 2 tbsp poppy seeds (khus khus)
• 10–12 byadagi dry red chillies
• 6–8 Guntur dry red chillies (optional for heat)
• 1½ inch cinnamon stick
• 6 pods cardamom
• 5 cloves
• ½ tsp black pepper
• 12–14 curry leaves
• ¼ tsp asafoetida (hing)
• ½ cup dried coconut (copra) — optional for deeper aroma

This homemade spice blend gives the dish its distinct taste and aroma, different from sambar powder or other masalas.

Main Ingredients For Bisi Bele Bath

• 1 cup sona masuri rice
• ¾ cup toor dal (pigeon peas)
• 1 large carrot, diced
• 1 medium potato, peeled and cubed
• ½ cup green peas (fresh or frozen)
• 5–6 beans, cut
• 1 small brinjal (eggplant), chopped (optional)
• 1 onion, finely chopped (or 8–10 shallots)
• 1 small tomato, chopped
• 1 lemon-sized tamarind, soaked in warm water
• 1 tsp jaggery (optional)
• Salt to taste
• 4 tbsp oil + 2 tbsp ghee

Tempering

• 1 tsp mustard seeds
• 10–12 curry leaves
• 2–3 dry red chillies
• ½ tsp asafoetida (hing)
• 15–20 cashew nuts

Step-By-Step Instructions

Prepare Bisibelebath Powder (30 mins)

Heat a heavy pan on low flame. Add coriander seeds, chana dal, urad dal, cumin, fenugreek seeds and roast until they emit a fragrant aroma (about 7–8 mins). Add sesame seeds, poppy seeds and roast another 3 mins. Understanding Bisibelebath Powder Recipe Karnataka is essential.

Also, add cinnamon, cardamom, cloves and black pepper and roast gently for another 3 mins. Toss in dry red chillies and curry leaves and roast 5 mins until crisp. Finally, add dried coconut and roast until golden (4 mins). Remove from heat and cool completely.

Additionally, once cooled, grind to a fine powder with asafoetida and store in an airtight container — this yields about one medium jar (enough for several preparations). Homemade powder stays fresh for 1–2 months when refrigerated.

Cook Rice And Dal (20 mins)

Rinse rice and toor dal separately until water runs clear. Pressure-cook dal with 2 cups water and a pinch of turmeric for 4–5 whistles until soft. In another vessel, cook rice with 2½ cups water until fluffy. Drain excess water and keep both aside. This relates to Bisibelebath Powder Recipe Karnataka.

Cook Vegetables And Tamarind Base (15 mins)

In a heavy pot, heat oil and ghee. Splutter mustard seeds, add curry leaves, dry red chillies and asafoetida. Sauté cashews until golden. Add onions and fry until softened (about 3 mins).

Also, add carrots, potato, beans, peas, brinjal and sauté for 4–5 mins. Add chopped tomato and cook until mushy (about 3 mins). Pour in soaked tamarind water (strained) and bring to boil. Add jaggery and salt. Simmer 7 mins until veggies are cooked through.

Combine Everything (10 mins)

Add cooked rice and dal to the vegetable base. Sprinkle 3–4 tbsp of the homemade Bisibelebath Powder and mix well. Add 1–1½ cups water to adjust consistency. Simmer on low heat 8–10 mins, stirring occasionally so it doesn’t stick to the bottom. Learn more about Bisibelebath Powder Recipe Karnataka.

Moreover, the consistency should be semi-thick, not too watery — close to a porridge texture. This is characteristic of authentic Bisi Bele Bath.

Pro Tips From My Kitchen

• I first tasted this dish at an iconic Bengaluru eatery, and the freshly ground spice mix was unforgettable — that’s why homemade powder makes all the difference.
• If you prefer extra tang, soak tamarind longer or add a bit of raw tamarind paste.
• Marathi moggu (kapok buds) are traditional but hard to find; if available, roast and include them in the spice mix for authentic aroma.
• Do not substitute with sambar powder — the flavor profile is very different.

Chef’s Notes

Substitutions

• If you lack dry coconut, add grated fresh coconut at the final simmer for richness.
• Swap ghee with coconut oil for vegan version, but flavor changes slightly.

Storage Tips

• Bisibelebath Powder stays fresh up to 8 weeks when stored airtight in fridge.
• Leftover cooked Bisi Bele Bath can be refrigerated 1–2 days; reheat with a splash of water.

Nutrition Information (Per Serving)

Data based on a similar homemade version including masala, rice, dal and vegetables.

Learn More About Regional Cuisine

Exploring dishes like Bisi Bele Bath offers insight into Karnataka’s rich food culture. On foods like Upsaaru, an everyday soup from Karnataka villages, you can learn more here on Wikipedia.