Indian
Bisi Bele Bath
A comforting Karnataka-style rice and toor dal dish simmered with tamarind, vegetables, jaggery, and freshly roasted bisi bele bath masala. It is finished with a ghee tempering of mustard seeds, curry leaves, and cashews for a deep, aromatic flavour.
Watch it madeRekha Aduge · 6:01
Ingredients
- Short-grain rice or sona masuri rice1/3 cup
- Toor dal1/4 cup
- Mixed vegetables, diced1 1/4 cups
- Tamarind1 small lemon-sized piece
- Hot water for soaking tamarind1/2 cup
- Turmeric powder1/4 tsp
- Jaggery1 tsp
- Saltto taste
- Water3 1/2 cups, divided
- Ghee2 tbsp
- Mustard seeds1/2 tsp
- Dried red chilli1
- Curry leaves10 leaves
- Cashews8
- Asafoetida1 pinch
- Fresh coriander leaves, chopped2 tbsp
- Coriander seeds1 tbsp
- Chana dal1 tsp
- Urad dal1 tsp
- Dried red chillies3
- Fenugreek seeds1/8 tsp
- Cumin seeds1/2 tsp
- Black peppercorns1/4 tsp
- Cinnamon1 small piece
- Cloves2
- Grated dry coconut or kopra1 tbsp
Method
- Rinse the rice and toor dal together until the water runs mostly clear, then drain.
- Pressure cook the rice and dal with turmeric powder and 2 cups water for 4 whistles, or until very soft and mushy.
- Soak the tamarind in 1/2 cup hot water for 10 minutes, then squeeze and strain to extract the pulp.
- Dry roast coriander seeds, chana dal, urad dal, dried red chillies, fenugreek seeds, cumin seeds, peppercorns, cinnamon, and cloves on low heat until aromatic and the dals turn golden.
- Add the dry coconut and roast for 30 seconds, then cool and grind everything into a fine bisi bele bath powder.
- In a heavy pot, cook the diced vegetables with 1 cup water and a pinch of salt until just tender.
- Add the tamarind extract, jaggery, salt, and the freshly ground masala powder to the vegetables and simmer for 5 minutes.
- Mash the cooked rice and dal lightly, then add it to the pot with the remaining 1 cup water and mix well.
- Simmer on low heat for 8 to 10 minutes, stirring often, until the bisi bele bath is creamy and pourable; add a little hot water if it thickens too much.
- Heat ghee in a small pan and fry the cashews until golden, then add mustard seeds and let them splutter.
- Add the dried red chilli, curry leaves, and asafoetida to the ghee, then immediately pour the tempering over the bisi bele bath.
- Stir in chopped coriander leaves and rest for 5 minutes before serving hot.
Common questions
Can I substitute sona masuri rice or toor dal in Bisi Bele Bath?
Yes. Sona masuri is ideal, but any short-grain or medium-grain rice works. For toor dal, masoor dal can be used in a pinch, though the flavor will be less traditional and the texture a little softer.
How long does Bisi Bele Bath take from start to finish?
Plan for about 45 to 60 minutes. Pressure-cooking the rice and dal takes the least time, but roasting and grinding the spice mix, plus cooking the vegetables, adds most of the hands-on work.
What are the most common mistakes when making Bisi Bele Bath?
The biggest mistakes are undercooking the dal, adding too much water, and boiling the tamarind too long. Also, don’t skip roasting the spice blend well; under-roasted spices make the dish taste flat and raw.
How should I store leftover Bisi Bele Bath?
Cool it quickly, then refrigerate in an airtight container for up to 3 days. It thickens as it sits, so add a little water while reheating. Freezing is possible, but the texture of the rice may soften.
What is the best way to serve Bisi Bele Bath?
Serve it hot with a spoonful of ghee on top and the cashews, mustard seeds, and curry leaves tempering added just before serving. It pairs well with boondi, papad, pickle, or a simple cucumber salad.