Authentic Kannadiga Bisi Bele Bhath
A comforting and wholesome one-pot meal from Karnataka, blending rice, lentils, and fresh vegetables simmered in a fragrant, freshly ground spice powder. Finished with a sizzling tempering of ghee, cashews, and curry leaves, it offers a rich and tangy warmth in every bite.
55min
Total Time
4
Servings
Kannadiga
Cuisine
Recipe
1
Wash the rice and toor dal together thoroughly. Pressure cook them with 4 cups of water, turmeric powder, and a few drops of oil for 4 to 5 whistles until completely soft and mushy.
2
Extract tamarind juice from the soaked pulp and keep aside.
3
In a wide pan or kadhai, heat a tablespoon of ghee and sauté the onions until translucent, then add the chopped tomatoes and mixed vegetables, cooking for about 5 minutes.
4
Pour in the tamarind extract, 1 cup of water, salt, jaggery, and the bisi bele bhath powder. Cover and let the vegetables simmer until tender.
5
Whisk the cooked rice and dal mixture slightly to combine, then add it into the boiling vegetable gravy, stirring continuously to avoid lumps.
6
Adjust the consistency by adding a little warm water if needed, and let the entire mixture simmer together on low heat for 5 to 7 minutes so the flavors meld.
7
In a small separate pan, heat the remaining ghee, splutter the mustard seeds, add curry leaves, hing, and roast the cashews until golden brown.
8
Pour the hot tempering over the bisi bele bhath, mix well, and serve piping hot with boondi or potato chips.
Ingredients
1 cup Sona Masuri rice, washed and drained
1/2 cup Toor dal (yellow pigeon peas)
1 cup mixed vegetables (carrot, beans, peas, potato), diced
1 small onion, finely sliced
1 medium tomato, chopped
A small lemon-sized ball of tamarind, soaked in warm water and extracted
2 tbsp Bisi Bele Bhath powder
1/4 tsp turmeric powder
1/2 tsp jaggery powder
Salt to taste
2 tbsp ghee
1 tsp mustard seeds
1 sprig curry leaves
10-12 raw cashews
A pinch of asafoetida (hing)
*This AI-generated recipe may contain inaccuracies.