Bisibelebath Recipe Karnataka Style Authentic Traditional

Bisibelebath Recipe Karnataka Style is much more than a meal; it’s a celebration of flavours, textures, and Karnataka’s rich culinary heritage. Known locally as Bisi Bele Bath, this iconic rice and lentil dish brings together a vibrant blend of rice, lentils (toor dal), mixed vegetables, tamarind, jaggery and specially roasted spice powder to create a dish that is hearty, wholesome and entirely unforgettable. The name literally means “hot lentil rice” in Kannada — Bisi Bele Bath on Wikipedia — and this recipe captures the authentic traditional preparation rooted in the kitchens of the Mysore Palace before it spread throughout Karnataka and beyond.

Recipe Card

Ingredients (With Exact Quantities)

Main Ingredients

• 1 cup Sona Masuri rice
• ¾ cup Toor dal (pigeon pea lentils)
• 2 tbsp Tamarind paste (or lemon-sized tamarind soaked in warm water)
• ½ cup Mixed vegetables (carrot, beans, peas, potato)
• 1 small Tomato, chopped
• ¼ tsp Turmeric powder
• 1 tsp Jaggery (optional, for balanced taste)
• Salt to taste

Bisi Bele Bath Powder (Spice Mix)

• 4 tsp Coriander seeds
• 4 tsp Chana dal (split chickpeas)
• 2 tsp Urad dal (split black gram)
• 10–12 Byadagi/Bedgi dried red chilies
• 1 tsp Cumin seeds
• ½ tsp Black peppercorns
• 3 Green cardamom pods
• 1½ inch Cinnamon stick
• 3 Cloves
• 2 tsp Poppy seeds
• ¼ tsp Fenugreek seeds
• 12–14 Curry leaves
• 1 tsp Asafoetida (hing)
• 3 tsp Dried coconut (copra) or desiccated coconut

Tempering (Tadka)

• 2 tbsp Ghee
• 1 tsp Mustard seeds
• 8–10 Cashew nuts
• 2 Dry red chilies
• Few curry leaves

Step-By-Step Instructions

1. Prepare Rice and Lentils (15–20 mins)

Wash the rice and toor dal separately. In a pressure cooker, add the rice with 2 cups water, turmeric and a pinch of salt. Cook for 3–4 whistles until the rice grains are soft and fluffy. In another pot, cook the toor dal with 2 cups water until very soft and mushy. Set both aside. This foundational step ensures even cooking later.

2. Make the Bisi Bele Bath Powder (20 mins)

In a dry pan over medium heat, roast the coriander seeds, chana dal, urad dal, cumin seeds, fenugreek, poppy seeds and dried coconut separately until lightly golden and fragrant (approximately 8–10 minutes). Cool completely. Add the roasted ingredients along with red chilies, cardamom, cinnamon, pepper and asafoetida to a grinder and blend to a fine powder. This aromatic spice blend is the heart of traditional Bisibelebath. Understanding Bisibelebath Recipe Karnataka Style is essential.

3. Cook Vegetables (10–12 mins)

Heat 1 tbsp ghee in a large, heavy-bottomed pan. Add chopped carrots, beans, peas and potato. Sauté on medium heat for 5–7 minutes until they soften slightly. Add chopped tomato and cook another 3 minutes. Pour in 1 cup water, cover and simmer until vegetables are tender. Keep stirring occasionally.

4. Combine Components (10 mins)

Once the vegetables are cooked, add tamarind paste along with its water, jaggery and salt. Stir and cook for 4–5 minutes until the tangy aroma fills your kitchen. Add the cooked rice and dal, then gently mix.

Sprinkle the freshly made bisibelebath spice powder in 3 tablespoons, stirring continuously to combine. Add water (about 1–2 cups) to achieve a slightly flowing, porridge-like consistency vital to authentic Karnataka style Bisibelebath. This relates to Bisibelebath Recipe Karnataka Style.

5. Temper the Dish (5–7 mins)

In a small pan, heat the remaining ghee. Crackle mustard seeds, add dry red chilies, curry leaves and roast cashew nuts until golden. Pour this tempering over the prepared Bisibelebath. Gently fold in for a final burst of flavor and aroma. Let it rest covered for 5 minutes before serving.

Pro Tips From Personal Cooking Experience

• When I visited Karnataka, I noticed locals always use short-grain rice like Sona Masuri — it gives the ideal creamy texture.
• I personally recommend roasting the spices until aromatic but not burnt; burnt spices make the Bisibelebath bitter.
• If you prefer a looser consistency, add warm water gradually instead of making it too thin at once.
• Using fresh tamarind extract instead of paste elevates brightness in flavor significantly.
• Adding roasted peanuts along with vegetables gives a delightful crunch that many restaurants in Bengaluru do.

Chef’s Notes

Substitutions

• If dried coconut is hard to find, desiccated coconut works well.
• For a vegan version, replace ghee with coconut oil.
• For gluten-free adaptations, this recipe is naturally gluten-free (ensure spice mix components are pure).

Storage Tips

This dish tastes best fresh, but you can refrigerate leftovers in an airtight container for up to 2 days. Reheat on stovetop with a splash of water to loosen up. Avoid freezing — rice and lentils change texture drastically.

Nutrition Information Per Serving (Approximate)

Nutrition estimates are based on similar Bisibelebath recipes and ingredients, adjusted for homemade preparation. Learn more about Bisibelebath Recipe Karnataka Style.

Serving Suggestions

Serve piping hot with a dollop of ghee on top. Pair with crunchy boondi, potato chips or papad. A side of raita (cucumber or boondi raita) or simple salad complements the tangy, spicy flavours beautifully.

Frequently Asked Questions (FAQs)

Can I make Bisibelebath without homemade spice mix?

Yes, readymade Bisibelebath powder works, but homemade spices give a deeper, fresher flavour.

Is this dish spicy?

The spice level depends on red chilies in the masala; adjust based on your preference.

What does “Bisi Bele Bath” mean?

In Kannada, “bisi” means hot, “bele” means lentils, “bath” means rice dish — hence, hot lentil rice.