Bisi Bele Bath Recipe – Authentic Karnataka Dal & Vegetable Stew

Last Updated on 2 months by Neha Deshmukh

Bisi Bele Bath Recipe – Authentic Karnataka Dal & Vegetable Stew

Hey everyone! If you’re looking for a comforting, flavorful, and truly satisfying meal, you have to try Bisi Bele Bath. It’s a one-pot wonder from Karnataka, and honestly, it’s become a regular in my kitchen. I first made this when I was craving something warm and hearty, and it instantly became a family favorite. It’s a little bit sweet, a little bit tangy, and packed with goodness. Let’s get cooking!

Why You’ll Love This Recipe

Bisi Bele Bath (meaning “hot rice” in Kannada) is more than just a dish; it’s an experience. It’s a complete meal in itself – lentils, vegetables, rice (or in our case, oats!), and a wonderfully fragrant spice blend. It’s perfect for a cozy weeknight dinner, a potluck, or even a festive occasion. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to create this Karnataka classic:

• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 cup mixed vegetables (carrot, beans, potato, peas, cauliflower), chopped
• 1 marble-sized tamarind ball
• ¼ tsp turmeric powder
• ¼ cup tur dal (split pigeon peas)
• ¾ cup quick-cooking oats
• 2.5-3 tbsp bisi bele bath powder
• 1.5 tbsp oil
• 1 tsp mustard seeds
• ¼ tsp fenugreek seeds
• 1 red chili, broken into pieces
• 1-2 tsp ghee
• 2 tbsp coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few things will really make this Bisi Bele Bath shine:

• Bisi Bele Bath Powder: This is the heart and soul of the dish! It’s a blend of spices – typically coriander seeds, cumin seeds, red chilies, fenugreek seeds, black peppercorns, and sometimes other aromatics like cloves and cinnamon. You can find it at Indian grocery stores, or even online. The composition varies slightly by region and family recipe, so feel free to experiment!
• Tamarind: I prefer using a marble-sized tamarind ball for the best flavor. You can also use tamarind paste (about 2 tablespoons), but adjust the quantity to taste. If you can’t find tamarind, a squeeze of lemon juice can work in a pinch, though it won’t have the same depth of flavor.
• Tur Dal: This lentil adds a lovely creaminess and protein to the dish. Make sure to soak it for at least 15 minutes before cooking to help it soften.
• Oats: Traditionally, Bisi Bele Bath is made with rice. I love adding quick-cooking oats for a healthier twist and a slightly different texture. It also speeds up the cooking process!
• Regional Vegetable Variations: Feel free to get creative with your veggies! Drumsticks, pumpkin, and green mango are all popular additions in different parts of Karnataka.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in about 1 cup of warm water. Once softened, extract the juice, discarding the pulp.
2. In a separate bowl, soak the tur dal in hot water for about 15 minutes. Then, add it to a pressure cooker with ¼ tsp turmeric powder and enough water to cover. Cook for 2-3 whistles, or until the dal is soft and mushy. Once cooled, gently mash the dal and set aside.
3. While the dal is cooking, par-boil your mixed vegetables with a pinch of salt. Blanch the cauliflower separately to prevent it from getting mushy.
4. Now, let’s start the magic! Heat the oil in a large, heavy-bottomed pan. Add the mustard seeds and wait for them to splutter.
5. Once the mustard seeds pop, add the fenugreek seeds, red chili, a pinch of hing (asafoetida), and curry leaves. Let them sizzle for a few seconds.
6. Add the chopped onions and sauté until they turn translucent. Then, add the chopped tomatoes and turmeric powder. Cook until the tomatoes soften and become mushy.
7. Pour in the tamarind extract and add the bisi bele bath powder and salt. Bring to a boil and simmer until the raw tamarind smell disappears – this is important!
8. Now, add the par-boiled vegetables, mashed dal, oats, and 1 cup of water. Stir well to combine everything and prevent any lumps from forming.
9. Cover the pan and simmer on low heat for 4-5 minutes, stirring occasionally. Add more water if needed to achieve a semi-solid consistency. You want it to be thick and stew-like, not watery.
10. Finally, drizzle with ghee and garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t skip the step of simmering the tamarind extract – it gets rid of the raw taste.
• Adjust the amount of bisi bele bath powder to your spice preference.
• If you’re using rice instead of oats, you’ll need to add more water and cook for a longer time.

Variations

• Vegan Adaptation: Simply skip the ghee and use oil for garnishing.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients in your bisi bele bath powder to ensure it doesn’t contain any gluten.
• Spice Level Adjustment: For a milder flavor, use less red chili and bisi bele bath powder. For a spicier kick, add more! My friend, Priya, loves to add a finely chopped green chili for extra heat.
• Festival Adaptations: During Ugadi (Kannada New Year), some families add a touch of jaggery for a slightly sweet and tangy flavor.

Serving Suggestions

Bisi Bele Bath is a complete meal on its own, but it’s even better with some accompaniments! I love serving it with:

• Raita (yogurt dip)
• Papad (crispy lentil wafers)
• Potato chips
• A side of pickle

Storage Instructions

Leftover Bisi Bele Bath can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

What is Bisi Bele Bath and where does it originate from?

Bisi Bele Bath is a traditional Karnataka dish, meaning “hot rice” in Kannada. It’s a flavorful and hearty stew made with lentils, vegetables, and a unique spice blend.

Can I make Bisi Bele Bath powder at home?

Yes, you can! It takes a bit of effort, but it’s worth it if you want complete control over the flavors. There are many recipes available online.

What vegetables are traditionally used in Bisi Bele Bath?

Commonly used vegetables include carrots, beans, potatoes, peas, and cauliflower. But feel free to experiment with others like drumsticks or pumpkin!

How can I adjust the tanginess of the Bisi Bele Bath?

Adjust the amount of tamarind extract. If it’s too tangy, add a little bit of jaggery or sugar.

Can this be made in an Instant Pot?

Absolutely! You can pressure cook the dal and then use the sauté function to make the rest of the dish.

What is the best way to serve Bisi Bele Bath?

Serve it hot with raita, papad, or potato chips for a complete and satisfying meal!