Bisi Bele Bath Recipe – Authentic Karnataka Rice & Dal Dish

Last Updated on 2 months by Neha Deshmukh

Bisi Bele Bath Recipe – Authentic Karnataka Rice & Dal Dish

Hey everyone! If you’re looking for a comforting, flavorful, and truly satisfying meal, you have to try Bisi Bele Bath. It’s a classic Karnataka dish – a fragrant rice and lentil concoction packed with spices and a delightful tang. I remember the first time my auntie made this for me; the aroma alone was enough to make my mouth water! It’s become a family favorite, and I’m so excited to share my version with you.

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 one pot, offering a beautiful balance of flavors – spicy, tangy, savory, and slightly sweet. It’s incredibly comforting, surprisingly easy to make (once you have the bisi bele powder sorted!), and perfect for a cozy weeknight dinner or a festive occasion. Plus, it’s a fantastic way to explore the vibrant cuisine of Karnataka!

Ingredients

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

• 1 cup raw rice (approximately 180g)
• 0.625 cup toor dal (approximately 125g)
• 5 cups water (1200ml)
• 3 tablespoons ghee (approximately 45ml)
• 0.25 cup tamarind water (approximately 60ml)
• 1 tablespoon jaggery powder (approximately 15g)
• 4 tablespoons bisi bele powder (approximately 60g)
• 2 tablespoons grated coconut (approximately 20g)
• 15 cashews
• Salt to taste
• 2 byadagi red chillies
• 1 small sprig curry leaves
• 1 teaspoon mustard seeds
• 0.5 teaspoon urad dal
• 1 clove
• 0.25 inch cinnamon

Ingredient Notes

Let’s talk about a few key ingredients that really make this dish special:

• Bisi Bele Powder: This is the heart and soul of Bisi Bele Bath! It’s a homemade spice blend, and while you can find pre-made versions, making your own truly elevates the flavor. It typically includes coriander seeds, cumin, fenugreek, red chillies, and other aromatic spices.
• Byadagi Red Chillies: These chillies are known for their vibrant red color and mild heat. They add a beautiful hue to the dish without overpowering the other flavors. If you can’t find them, you can substitute with Kashmiri red chillies.
• Toor Dal: This split pigeon pea lentil is a staple in Karnataka cuisine. It cooks up beautifully and provides a lovely creamy texture to the Bisi Bele Bath. It’s really the foundation of the dish!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the rice and toor dal in a pot with 5 cups of water. Bring it to a boil, then reduce the heat and let it simmer until both the rice and dal are soft and mushy – about 15-20 minutes.
2. While that’s cooking, let’s tackle the tamarind. Soak the tamarind in warm water for about 10 minutes. Then, squeeze out the pulp and mix it with the jaggery powder. Set this tangy-sweet mixture aside.
3. Once the rice and dal are cooked, add the bisi bele powder, the tamarind-jaggery mix, and the grated coconut to the pot. Give it a good stir and let it simmer for another 5-7 minutes, allowing all those flavors to meld together beautifully.
4. Now for the magic – the tempering! Heat the ghee in a separate pan. Add the mustard seeds and let them splutter. Then, add the urad dal, byadagi red chillies (broken into pieces), curry leaves, clove, and cinnamon. Fry until the urad dal turns golden brown. Finally, add the cashews and roast them until they’re a lovely golden color.
5. Carefully pour the hot tempering over the rice-dal mixture. Mix well to ensure everything is evenly coated. If the Bisi Bele Bath seems too thick, add a little more water to reach your desired consistency.
6. And that’s it! Your authentic Bisi Bele Bath is ready to be enjoyed.

Expert Tips

• Don’t be afraid to adjust the amount of bisi bele powder to suit your spice preference.
• Using a good quality ghee makes a huge difference in the flavor of the tempering.
• Make sure the ghee is hot before adding the mustard seeds – this ensures they splutter nicely.

Variations

Bisi Bele Bath is a dish with many regional and personal variations! Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.
• Spice Level Adjustment: Reduce the amount of bisi bele powder or remove the byadagi red chillies for a milder flavor. Add a pinch of cayenne pepper if you like it extra spicy!
• Regional Variations:
  • Mysore Style: Often includes vegetables like carrots, peas, and beans.
  • Dharwad Style: Known for its slightly tangier flavor.
• Festival Adaptations – Ugadi: During Ugadi (the Kannada New Year), some families add a touch of neem leaves to the Bisi Bele Bath for a slightly bitter flavor, symbolizing the ups and downs of life.

Serving Suggestions

Bisi Bele Bath is fantastic on its own, but it’s even better with some accompaniments! I love serving it hot with a drizzle of ghee and a side of crispy potato chips or a cooling onion raita. A papadum on the side is also a great addition.

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 have had time to develop!

FAQs

Let’s answer some common questions:

• What is Bisi Bele Powder and where can I find it? Bisi Bele Powder is a homemade spice blend essential for this dish. You can find pre-made versions in Indian grocery stores, but making your own is highly recommended for the best flavor.
• Can I make Bisi Bele Bath in an Instant Pot? Absolutely! You can cook the rice and dal in the Instant Pot on high pressure for about 8-10 minutes, followed by a natural pressure release. Then, proceed with the remaining steps as described above.
• What is the best way to adjust the spice level of this dish? Start with less bisi bele powder and add more to taste. You can also adjust the number of byadagi red chillies.
• Can I substitute Toor Dal with another lentil? While toor dal is traditional, you can experiment with moong dal (yellow split lentils) in a pinch, but the texture and flavor will be slightly different.
• How can I make Bisi Bele Bath ahead of time? You can cook the rice and dal mixture ahead of time and store it in the refrigerator. Then, simply make the tempering and combine everything when you’re ready to serve.