Iyengar Bisi Bele Bath Powder Recipe Easy Step By Step Cook

Iyengar Bisi Bele Bath is a classic Kannada rice-lentil dish from Karnataka that combines rich flavors of rice, toor dal, vegetables, and a special spice blend called Bisi Bele Bath Powder in a comforting, hearty one-pot meal. Bisi Bele Bath literally means “hot lentil rice” in the Kannada language, with “Bisi” meaning hot, “Bele” meaning lentil, and “Bath” denoting a rice dish.

Recipe Card

Ingredients (With Exact Quantities)

Bisi Bele Bath Powder

• 1 tbsp coriander seeds
• 1 tsp chana dal
• 1 tsp urad dal
• 4 dried red chilies (Byadgi or Kashmiri)
• 1 inch cinnamon stick
• 2 cloves
• 1 pinch fenugreek seeds
• 1 tsp cumin seeds
• 1 tbsp dried grated coconut (optional)

Main Dish

• ¾ cup rice (sona masoori or short grain)
• ½ cup toor dal (split pigeon peas)
• 1 cup mixed vegetables (carrots, green peas, beans)
• 8 shallots or 1 medium onion, chopped
• ¼ cup capsicum, cubed
• 3 tbsp tamarind extract (soak lemon-sized ball)
• 1½ tsp jaggery (adjust to taste)
• ½ tsp salt (adjust to taste)
• 1 tsp ghee
• Water as needed
• Tempering
• 1 tbsp ghee
• 10 cashews
• ½ tsp mustard seeds
• 1 dried red chili
• 1 sprig curry leaves
• Pinch of asafoetida (hing)

Step-By-Step Instructions

Step 1: Prepare & Cook Rice and Dal (10 mins)

Rinse rice and toor dal separately. Pressure cook rice with 1¼ cups water for 3–4 whistles until soft but not mushy. Cook dal with 1 cup water for 4–5 whistles until completely soft and mashable. Set both aside. This ensures ideal texture so the rice and dal blend well in the final dish.

Step 2: Make Bisi Bele Bath Powder (10 mins)

Heat a pan on low flame. Dry roast chana dal, urad dal and red chilies until fragrant. Add coriander seeds, cinnamon, cloves and roast. Add fenugreek and cumin seeds; roast until aromatic without burning. Add dried coconut and roast briefly. Let cool completely, then grind to a fine powder. This homemade masala gives the authentic flavor preferred in Iyengar kitchens. Understanding Iyengar Bisi Bele Bath is essential.

Step 3: Prepare Vegetable Base (7 mins)

Heat 1 tsp ghee in a heavy pan. Add shallots or onion; sauté for 2 mins until soft. Add mixed vegetables and capsicum; sauté for 3–4 mins until veggies are crisp-tender. Stir continuously so they don’t scorch. Add ½ cup water to help cook vegetables slightly.

Step 4: Add Tamarind & Spice Mix (5 mins)

Pour tamarind extract into the pan. Add jaggery and salt; stir to dissolve. Sprinkle in 2 tbsp of the Bisi Bele Bath Powder and mix well. Let it boil for 2–3 mins so the spice blend infuses. Taste and adjust jaggery or tamarind to balance sweet-tangy notes.

Step 5: Combine Rice & Dal (8 mins)

Gently add the cooked rice and mashed dal into the vegetable mixture. Mix thoroughly but carefully to avoid breaking rice grains too much. Add ½–¾ cup water to achieve a semi-thick, porridge-like consistency. Simmer for 6–8 mins on low flame to allow flavors to meld. This relates to Iyengar Bisi Bele Bath.

Step 6: Tempering (Tadka) (5 mins)

In a small pan, heat 1 tbsp ghee. Add mustard seeds and let them crackle. Add cashews, dried chili, curry leaves and hing; fry until cashews turn golden. Pour this aromatic tempering over the cooked Bisi Bele Bath. Stir gently so the tempering flavors spread evenly.

Pro Tips From Personal Experience

• I personally recommend soaking tamarind for at least 10–15 mins in hot water; it yields a richer tang and is easier to strain.
• When I visited Karnataka, roadside cafés served Bisi Bele Bath paired with crispy boondi and a dollop of fresh ghee – this elevates the flavor significantly.
• Don’t rush the spice roasting; slower, low-heat roasting avoids bitter notes and brings out deep aromas.
• Keep the consistency slightly loose while cooking because it will thicken upon cooling.

Chef’s Notes

Substitutions

• If you can’t find tamarind, use 1½ tbsp tamarind paste mixed with ¼ cup warm water.
• For a gluten-free version, ensure your spice mix ingredients are certified gluten-free.
• Replace rice with quinoa or millets for a healthier twist; adjust water for texture.

Storage Tips

• Store leftover Bisi Bele Bath in an airtight container in the refrigerator for up to 2 days.
• Reheat on stovetop with a little hot water to restore creamy consistency.
• Keep the homemade Bisi Bele Bath Powder sealed in a dry jar; it lasts up to a month.

Nutrition Information (Approx. Per Serving)

This tabulated data is an estimate based on typical ingredients used in Bisi Bele Bath recipes.

Serving Suggestions

Serve hot with crunchy papad, chips or a simple cucumber salad. A drizzle of fresh ghee enhances the texture and taste. Traditionally, this dish is paired with boondi and yogurt on the side. If you want regional context, learn about Karnataka cuisine on Wikipedia and check the nutritional facts from a healthcare insight site like Dr. Mohan’s Nutrition. Learn more about Iyengar Bisi Bele Bath.

Frequently Asked Questions

Can I use store-bought Bisi Bele Bath Powder?

Yes, ready-made powders like MTR work well. Adjust quantity based on spice strength. Homemade powder is more aromatic and authentic.

Why is tempering important?

Tempering infuses the dish with distinctive South Indian flavor notes like mustard, curry leaves and cashews. It’s a must for traditional taste.

Can I make this vegan?

Yes, omit ghee and use neutral oil. The dish will still be delicious.