South Indian Authentic Bisi Bele Bath Recipe
Bisi Bele Bath is a spicy, flavourful Karnataka dish made with rice, lentils, vegetables, and aromatic spices. This hearty one-pot meal offers a perfect balance of taste, nutrition, and warmth.
Ingredients
- 1 Cup Rice
- 0.5 Cup Toor Dal
- 4 Cup Water
- 1 Piece Carrot (diced)
- 10 Piece Beans (chopped)
- 0.5 Cup Green Peas
- 1 Piece Potato (diced)
- 1 Piece Tomato (chopped)
- 1 Piece Onion (chopped)
- 2 Tablespoon Tamarind Pulp
- 0.5 Teaspoon Turmeric Powder
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Cumin Seeds
- 4 Piece Dry Red Chilli
- 10 Piece Curry Leaves
- 2 Tablespoon Ghee
- 8 Piece Cashews
- 1 Tablespoon Coriander Seeds
- 1 Tablespoon Chana Dal
- 0.5 Tablespoon Urad Dal
- 0.5 Inch Cinnamon Stick
- 2 Piece Cloves
- 0.5 Teaspoon Fenugreek Seeds
- 1 Tablespoon Coconut (grated)
- 0.5 Teaspoon Poppy Seeds
- 0.5 Teaspoon Sesame Seeds
- Salt
- Jaggery
Cooking Instructions
Mix rice and toor dal together. Wash and soak them for about 15 minutes.
Once done, cook them in pressure cooker with 4 cups of water for 4 to 5 whistles.
Take a pan and heat ghee in it. After than add in onions, beans, carrots, peas, potatoes for a while. After sauteing add in tomatoes and cook.
To prepare the masala dry roast chana dal, coriander seeds, urad dal, cinnamon, cloves, fenugreek seeds, red chillies, and coconut for a while. After that, let it cool down and then grind it to make a fine powder.
Add the cooked vegetables to the dal and rice along with tamarind pulp, salt, jaggery, and Bisi Bele Bath powder.
Mix it well and let everything cook well. Add in water to adjust the consistency.
After that, prepare the tempering by heating ghee in a pan and adding mustard seeds, cumin seeds, dry red chillies, curry leaves, and cashews to it. Pour this tempering over Bisi Bele Bath and mix.
Garnish the dish with ghee and serve hot with papad, boondi, or raita.
Summary
Authentic Bisi Bele Bath Recipe
Bisi Bele Bath is a spicy, flavourful Karnataka dish made with rice, lentils, vegetables, and aromatic spices. This hearty one-pot meal offers a perfect balance of taste, nutrition, and warmth.
Ingredients
- 1 Cup Rice
- 0.5 Cup Toor Dal
- 4 Cup Water
- 1 Piece Carrot (diced)
- 10 Piece Beans (chopped)
- 0.5 Cup Green Peas
- 1 Piece Potato (diced)
- 1 Piece Tomato (chopped)
- 1 Piece Onion (chopped)
- 2 Tablespoon Tamarind Pulp
- 0.5 Teaspoon Turmeric Powder
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Cumin Seeds
- 4 Piece Dry Red Chilli
- 10 Piece Curry Leaves
- 2 Tablespoon Ghee
- 8 Piece Cashews
- 1 Tablespoon Coriander Seeds
- 1 Tablespoon Chana Dal
- 0.5 Tablespoon Urad Dal
- 0.5 Inch Cinnamon Stick
- 2 Piece Cloves
- 0.5 Teaspoon Fenugreek Seeds
- 1 Tablespoon Coconut (grated)
- 0.5 Teaspoon Poppy Seeds
- 0.5 Teaspoon Sesame Seeds
- Salt
- Jaggery
Main Procedure
Mix rice and toor dal together. Wash and soak them for about 15 minutes.
Once done, cook them in pressure cooker with 4 cups of water for 4 to 5 whistles.
Take a pan and heat ghee in it. After than add in onions, beans, carrots, peas, potatoes for a while. After sauteing add in tomatoes and cook.
To prepare the masala dry roast chana dal, coriander seeds, urad dal, cinnamon, cloves, fenugreek seeds, red chillies, and coconut for a while. After that, let it cool down and then grind it to make a fine powder.
Add the cooked vegetables to the dal and rice along with tamarind pulp, salt, jaggery, and Bisi Bele Bath powder.
Mix it well and let everything cook well. Add in water to adjust the consistency.
After that, prepare the tempering by heating ghee in a pan and adding mustard seeds, cumin seeds, dry red chillies, curry leaves, and cashews to it. Pour this tempering over Bisi Bele Bath and mix.
Garnish the dish with ghee and serve hot with papad, boondi, or raita.
Trending News
Top Headlines
