Karnataka · Main course
Bisi Bele Bath
ಬಿಸಿ ಬೇಳೆ ಬಾತ್ · Bisibelebath · Hot Lentil Rice
Bisi bele bath is a Karnataka rice and toor dal dish simmered with tamarind and a roasted spice powder. Cook the rice and dal until soft, combine them with vegetables and the spice mixture, then finish with a mustard, curry leaf and ghee tempering. Serve it loose and piping hot.
- vegetarian
Ingredients
- 150 g (approximately 3/4 cup)Polished Sona Masoori rice Organic MandyaDry weight.
- 100 g (1/2 cup)Toor dal Organic MandyaDry weight.
- 1500 ml (6 cups)Water1000 ml for pressure cooking, 100 ml for tamarind, 200 ml for vegetables, 200 ml for the final simmer; rinse water is additional.
- 15 g (approximately 1 tbsp, firmly packed)Seedless tamarind Organic MandyaSoak in the allocated 100 ml warm water.
- 80 g (1/2 cup diced)CarrotCut into 1 cm pieces.
- 70 g (1/2 cup chopped)French beansCut into 1 cm pieces.
- 60 g (approximately 1/3 cup)Green peasFresh or frozen.
- 70 g (approximately 1/2 cup)Small onionsPeeled and halved.
- 1 g (1/4 tsp)Turmeric powderFor pressure cooking.
- 6 g (1 tsp)SaltFine salt; split between pressure cooking and vegetables.
- 5 g (approximately 1 tsp)Jaggery powder Organic MandyaFor the final simmer.
- 6 g (1 1/2 tsp)Chana dal Organic MandyaFor the spice powder.
- 6 g (1 1/2 tsp)Split urad dal Organic MandyaSkinless; for the spice powder.
- 8 g (approximately 1 1/2 tbsp)Coriander seedsFor the spice powder.
- 4 g (approximately 4 medium chillies)Byadagi dried chillies Organic MandyaStalks removed; for the spice powder.
- 1 g (approximately 2.5 cm piece; 1/2 tsp broken pieces)CinnamonFor the spice powder.
- 0.3 g (2 cloves; approximately 1/8 tsp)ClovesFor the spice powder.
- 0.3 g (1 small bud; approximately 1/8 tsp broken)Marathi mogguKapok bud; optional, for the spice powder.
- 0.5 g (1/8 tsp)Fenugreek seedsFor the spice powder.
- 10 g (2 tbsp grated)Dry coconutUnsweetened copra; for the spice powder.
- 20 g (approximately 1 tbsp plus 1 tsp)A2 ghee Organic MandyaFor the tempering.
- 15 g (approximately 2 tbsp broken pieces)Cashews Organic MandyaFor the tempering.
- 2 g (1/2 tsp)Black mustard seeds Organic MandyaFor the tempering.
- 1 g (approximately 8 leaves; 1 tbsp loosely packed)Curry leavesDry thoroughly before tempering.
- 0.2 g (1/16 tsp)Asafoetida Organic MandyaA small pinch; compounded hing may contain wheat flour.
Method
Soak the tamarind
Soak the tamarind in the allocated 100 ml warm water for 15 minutes; carry out steps 2–4 during this time.
⏱ 15 minRinse rice and dal
Rinse the rice and toor dal together in a sieve under running water for about 1 minute.
⏱ 1 minPressure-cook rice and dal
Pressure-cook the rinsed rice and dal with 1000 ml water, turmeric and 3 g salt in a cooker of at least 5 litres for 12 minutes over low heat after full pressure is reached; follow the cooker filling limit.
⏱ 12 minRelease pressure naturally
Leave the cooker off the heat for about 15 minutes, until pressure releases naturally and the lid opens without resistance.
⏱ 15 minExtract tamarind pulp
Press the soaked tamarind through a strainer into its soaking water, retaining the liquid and discarding tough fibres.
Roast the powder ingredients
Dry-roast the chana dal, urad dal, coriander, cinnamon, cloves, Marathi moggu and fenugreek over low heat for 5 minutes in total, including the chillies and dry coconut only for the final 2 minutes, until aromatic and lightly coloured.
⏱ 5 minCool the spices
Cool the roasted mixture on a plate for 5 minutes before grinding.
⏱ 5 minGrind the powder
Grind the cooled roasted mixture to a fine powder in a spice grinder, about 1 minute.
⏱ 1 minCook the vegetables
Simmer the carrot, beans, peas, onions, strained tamarind liquid, 200 ml water and remaining 3 g salt in a covered heavy pot over medium-low heat for 12 minutes, until the vegetables are tender.
⏱ 12 minSimmer the bath
Simmer the cooked rice and dal, vegetables, all the ground powder, jaggery and final 200 ml water together over low heat for 8 minutes, stirring frequently until loose and well combined.
⏱ 8 minMake the tempering
Fry the cashews in the ghee in a small pan over medium-low heat for about 90 seconds, including the mustard seeds for the final 30 seconds and the curry leaves and hing for the final 10 seconds, until the mustard splutters and cashews turn golden.
⏱ 1 minFinish the pot
Fold the hot tempering into the bisi bele bath off the heat for about 30 seconds, keeping the finished mixture loose enough to fall easily from a ladle.
⏱ 30 sec
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- Prepare the spice powder and vegetables while the cooker runs and releases pressure; the 80-minute total allows for this overlap.
- Measure cooking time from full pressure rather than counting whistles, which vary between cookers.
- Add 50 ml (3 tbsp plus 1 tsp) hot water at a time if the bath thickens before serving.
- For a gluten-free version, use hing explicitly labelled gluten-free or omit it; check every packaged ingredient.
Serving
Serve hot with cucumber kosambari or plain curd. Add a small portion of khara boondi alongside if you want a crisp accompaniment.
Storage
Transfer leftovers to shallow containers and refrigerate within 1 hour; use within 24 hours. Reheat only the portion needed with a little water until steaming hot throughout.
Variations
- Vegan bath: replace the 20 g ghee with 20 ml (4 tsp) cold-pressed groundnut oil.
- Vegetable-free version: omit the carrot, beans, peas and onions, and start with 200 ml less water; adjust the final consistency as needed.
- Nut-free version: omit the cashews and retain the mustard and curry leaf tempering.
Nutrition per serving
| Energy | 374 kcal |
|---|---|
| Protein | 11.9 g |
| Carbohydrates | 61.8 g |
| Fat | 9.9 g |
| Fibre | 9.0 g |
Approximate, calculated from raw ingredients for one-quarter of the batch, including ghee and cashews; assumes all tamarind is retained and omits trace contributions from turmeric, Marathi moggu, curry leaves and hing. Excludes accompaniments.
Questions people ask
What does bisi bele bath mean in English?
Bisi means hot, bele means dal or lentils, and bath refers to a rice preparation in this dish name. It is often translated as hot lentil rice. The Karnataka dish combines soft rice and toor dal with tamarind, roasted spices and a final tempering.
Can I use sambar powder instead of bisi bele bath powder?
You can make a rice and dal dish with sambar powder, but its flavour will differ. Bisi bele bath powder typically includes warming spices such as cinnamon and cloves alongside roasted lentils and coriander. Use the small freshly roasted powder batch here for that characteristic aroma.
Why has my bisi bele bath become thick or dry?
Rice and dal keep absorbing liquid after cooking, especially as the pot cools. Stir in hot water, 50 ml at a time, until the bath falls easily from a ladle. Warm it gently while stirring so the bottom does not catch or scorch.
Can I cook the rice and dal together in a pressure cooker?
Yes. This recipe cooks rinsed rice and toor dal together with plenty of water until both are soft. Use a cooker of at least five litres, respect its filling limit for pulses, and let pressure release naturally before opening. Cook the tamarind and vegetables separately.
Can I make bisi bele bath without ghee or cashews?
Yes. Replace the ghee with 20 ml (4 tsp) groundnut oil for a vegan version. Omit cashews if you prefer, while retaining the mustard seeds, curry leaves and hing tempering. Choose another suitable cooking oil when groundnut oil is unsuitable for the people eating.
Photo: Organic Mandya · © Organic Mandya
