Bisi Bele Bath is a delicious rice and lentil dish from Karnataka in South India. It’s comforting, comes together with everyday ingredients, and tastes like comfort and cuddles in a bowl.
Whenever the weather turns rainy, I immediately want to do something warm and comforting. While pakoras and soups will always be favorites, next time you should try this banje bisi bele recipe. It is a simple one pot dish from Karnataka, India and is made using rice, lentils, vegetables and finished with an aromatic seasoning.
The main flavor of this dish comes from a special blend of spices called banjosh bisi bele powder and it is unlike anything you have tasted before. For convenience and ease, I used a store-bought bisibelabath masala, but you can easily make your own from scratch at home. Serve this delicious rice dish with papad or fries for a soul-satisfying meal.
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Bisi Bele bath ingredients
RICE: I have used jeera samba rice for this recipe but you can use any short grain variety you like
sprout: We use toor dal as the main lens. But this recipe also uses chana and urad dal in seasoning for a delicious taste and texture.
Vegetables: Sambar onions, tomatoes, carrots, peppers, beans and green peas for flavor and texture
Seasoning: Mustard and cumin seeds (jeera), along with hing (asafetida), turmeric powder and red chili powder add warmth, color and aroma to our bisi bele bath
Bath bell ingredients for the year: The MVP of this recipe and the ingredient responsible for that authentic taste. I used a store-bought bisi bele bath masala, but you can also make your own at home
Cashew Nuts: Split in half, for added crunch and texture
Desiccated coconut: Gives the dish a nice aroma and nuts
Plants: Lots of fresh curry leaves and coriander leaves for a fresh earthy flavor
Navy extract: To add shine, color and that authentic Karnataka flavor
Jaggery: To balance the tamarind and add a subtle sweetness
Ghee: The fat chosen to cook this dish. It adds a nice richness and aroma. You can replace it with oil, but it will change the flavors a bit
Frequently asked questions
Sambar rice is from Tamil Nadu and is a preparation of rice, lentils and vegetables using sambar powder as its main spice blend. While Bisi Bele Bath uses a special Bisi Bele Bath masala that gives it a deeper, more complex aroma with hints of spices, coconut and tamarind. Bisi Bele bath is also usually softer and more porridge-like in consistency.
Khichdi is usually a simple, lightly seasoned combination of rice and dal, while Bisi Bele Bath is much more flavorful, made with vegetables, tamarind and a special blend of spices called Bisi Bele Bath masala. Bisi Bele bath also has a more complex, spicy and savory flavor and is traditionally served with seasoning and ghee.
Yes, this dish can be a healthy and balanced meal. It combines rice and toor dal for plant-based carbohydrates and protein, while vegetables add fiber, vitamins and minerals. The amount of ghee or oil can affect the overall calorie content, so using it in moderation can make the dish lighter while still keeping it tasty.
Bisi Bele Banja is usually spicy, but you can adjust the heat by increasing or decreasing the amount of chili powder in the dish.
Richa’s top tips
- Cook the rice and boil until very soft. Bisi Bele Bath is supposed to have a light, soft, porridge-like consistency. So it is important that the rice and lentils are lightly cooked.
- Add the tamarind gradually. The tamarind gives the dish its beautiful color, but the amount needed may vary depending on how concentrated your tamarind is. Taste and adjust as you go.
- Don’t skip tempering. The final seasoning of ghee, mustard seeds, curry leaves and other spices adds so much flavor and aroma to the finished dish.
- Let it rest before serving. Let it sit for a few minutes after cooking. This allows the flavors to meld and gives the rice and dal time to absorb the masala.
Storage tips
freezer: Bisi Bele bath is well stored in the refrigerator for 3 to 4 days. Allow to cool completely before transferring to an airtight container and refrigerating.
Reheat: It will thicken as it cools, so add a little water when reheating. Heat gently on the stove or in the microwave, stirring occasionally, until piping hot.
FROZEN: You can also freeze this dish up to 1 monthalthough the texture may be slightly softer after thawing.
Ideas for service
Bisi Bele bath is delicious on its own, but a few simple accompaniments make it even better.
- With a side of crispy: Boondi, fries, papadam make the perfect crunchy accompaniment to this comforting rice dish.
- A cooling accompaniment: You can also serve this with a bowl of freshly made curd, some vegetable or cucumber raita, or even a refreshing cucumber salad.
- Pour some ghee: A generous dollop of ghee just before serving adds a ton of flavor and I highly recommend it!
- For a more traditional meal: Serve alongside a some side of vegetables (like this onion potato sabziOR karela panor any other sabzi you like) pickles, and crispy papad.
You only have to make this bisi bele bath once to fall in love with it and add it to your dinner rotation. It’s comforting, warming, hearty, healthy and so delicious. If you make this recipe, DM me your photos or tag me in my IG stories @my_foodstory ❤️
Watch Bisibelabath’s recipe video
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Add the rice, dal, carrots, beans, salt, turmeric, oil and water to the pressure cooker. Cook on high for 1 whistle, then lower the flame and cook for another 2 whistles. Allow the pressure to release naturally.
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Heat ghee in a kadhai or large pot and add mustard and jeera. As they start to crackle, add urad dal, chana dal, cashews and fry till they turn light golden brown. Add curry leaves and hing.
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Add the sambar onions and pepper and fry for two minutes. Add tomatoes, desiccated coconut, bisibile bath powder, tamarind extract, pepper, chili powder, salt, green peas and 2 cups of water. Boil this for 3-4 minutes.
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Add the cooked rice, dal and vegetables along with another cup or so of water (adjust to your preferred consistency) and simmer for 3-4 minutes. Sprinkle with fresh coriander.
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This can be served immediately, but I prefer to serve it after a few hours. The taste just gets better as it sits!
Calories: 183kcal, Carbohydrates: 28g, Protein: 4g, Fat: 6g, Saturated fat: 3g, Polyunsaturated fat: 0.5g, Monounsaturated fats: 2g, Trans fats: 0.003g, Cholesterol: 10mg, Sodium: 676mg, Potassium: 263mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1895was, Vitamin C: 53mg, Calcium: 41mg, Iron: 1mg
This article was researched by Urvi Dalal