Authentic Kannadiga Bisi Bele Bath
A comforting and aromatic one-pot meal from Karnataka featuring a flavorful blend of rice, lentils, vegetables, and freshly ground spices. Topped with a generous drizzle of ghee and crunchy cashews, it delivers a deeply satisfying explosion of traditional South Indian flavors.
55min
Total Time
4
Servings
Karnataka
Cuisine
Recipe
1
Wash the rice and tuvar dal together thoroughly and soak them in 4 cups of water for about 20 minutes.
2
Transfer the soaked rice, dal, and water to a pressure cooker, add turmeric powder, and cook for 4 to 5 whistles until completely soft and mushy.
3
In a large deep pan, heat a tablespoon of ghee and sauté the diced carrots, beans, potatoes, peas, and tomatoes for about 5 minutes until partially tender.
4
Add the tamarind pulp, jaggery, salt, and half a cup of water to the vegetables and simmer until the raw smell of tamarind disappears.
5
In a small bowl, mix the bisi bele bath powder and grated coconut with a little water to form a smooth paste, then stir it into the simmering vegetables.
6
Mash the cooked rice and dal slightly, then add it into the vegetable mixture, stirring continuously on low heat to achieve a thick, porridge-like consistency.
7
In a separate small pan, heat the remaining ghee, add mustard seeds, curry leaves, asafoetida, and cashew nuts, letting them splutter and turn golden brown.
8
Pour the hot ghee tempering over the bisi bele bath, mix well, and serve piping hot with crispy potato chips or boondi.
Ingredients
1 cup Sona Masuri rice, washed and drained
1/2 cup tuvar dal (split yellow pigeon peas)
1 small carrot, diced
1/2 cup green beans, chopped
1 small potato, cubed
1/4 cup fresh green peas
1 small tomato, chopped
1/4 cup tamarind pulp
1/4 cup grated fresh coconut
2 tbsp bisi bele bath powder
1/2 tsp turmeric powder
2 tbsp jaggery powder
Salt to taste
3 tbsp ghee
1 tsp mustard seeds
1 sprig curry leaves
10-12 raw cashew nuts
A pinch of asafoetida (hing)
4 cups water
*This AI-generated recipe may contain inaccuracies.