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5 from 1 vote

Bisi Bele Bath Recipe

Bisi Bele Bath recipe with step by step photos.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main
Cuisine: South Indian
Servings: 2 to 3 servings
Author: Radhika

Ingredients

  • Raw rice – ¾ cup
  • Tur dal or Pigeon peas - 1 cup
  • Bisi Bele Bath Masala Powder – 4 tbsp
  • Tamarind – 1 small lemon size
  • Turmeric powder – ¼ tsp
  • Jaggery – 2 tsp
  • Oil – 2 tsp
  • Salt – to taste

Mixed Vegetables to add:

  • Shallots or Sambar onions - 10 to 15
  • Tomatoes – 2
  • Drumstick – 1
  • Brinjals – 2
  • Avarakkai or broad beans - 8
  • French beans – 5
  • Carrot – 1
  • Capsicum - 1 small

For Tempering:

  • Mustard seeds – 1 tsp
  • Cumin seeds – ½ tsp
  • Whole dry red chilies – 3
  • Cashew nuts – 10
  • Asafetida – 1/8 tsp
  • Curry leaves – 1 sprig
  • Ghee – 2 to 3 tbsp

Instructions

  • Soak tamarind in warm water. Extract pulp and keep aside.
  • Wash tur dal and rice together. Place them in pressure cooker.
  • Add 6 cups water and cook for 4 whistles. Keep aside for the pressure to release.
  • Peel shallots, cube the tomatoes. Chop drumstick, French beans and brinjals into finger length size. Chop carrots, capsicum, avarakkai (broad beans) and keep aside.
  • Add rest of the vegetables and cook over low flame for 2-3 mins, stirring well.
  • Add ½ cup water, salt, mix well and let it come to a boil. Cook over medium flame for 3 to 4 mins.
  • Add tamarind extract and reduce flame. Cook for 5 mins over low flame till the vegetables are cooked fully. Switch off stove.
  • Open the pressure cooker, add salt and mash the rice and tur dal well.
  • Transfer the cooked vegetables along with the water to the pressure cooker.
  • Add 4 tbsp Bisi Bele Bath Masala Powder, turmeric powder, jaggery mix well and let it cook over low flame for 5 mins till the water gets absorbed and the bisi bele bath thickens considerably.
  • Check for salt and spice at this stage. If less add them, adjusting to your taste.
  • Heat a pan with ghee. Add mustard seeds and let it splutter.
  • Add cumin seeds and let it sizzle. Add broken cashew nuts, roast till it becomes golden brown.
  • Add asafetida, broken whole dry red chilies and curry leaves and sauté till the leaves become crisp.
  • Pour this tempering over the simmering bisi bele bath and mix well.
  • Drizzle more ghee on top.
  • Serve piping hot with potato chips or kara boondhi and thayir pachadi.