📝 About This Recipe
Hailing from the royal kitchens of the Mysore Palace, Bisi Bele Bath literally translates to 'Hot Lentil Rice' and is the quintessential comfort food of Karnataka. This one-pot wonder marries protein-rich Toor Dal with short-grain rice, a medley of country vegetables, and a complex, hand-ground spice blend featuring kapok buds and dried coconut. It is a soul-warming dish that offers a perfect symphony of spicy, tangy, and sweet flavors in every creamy spoonful.
🥗 Ingredients
The Grains and Lentils
- 1/2 cup Toor Dal (Pigeon Peas) (rinsed and soaked for 30 minutes)
- 1 cup Sona Masuri Rice (short-grain rice is traditional)
- 4.5 cups Water (for pressure cooking the rice and dal together)
- 1/2 teaspoon Turmeric Powder
The Spice Paste (Bisi Bele Bath Masala)
- 2 tablespoons Coriander Seeds
- 1 tablespoon Chana Dal
- 1 teaspoon Urad Dal
- 6-8 pieces Dried Byadgi Chillies (provides deep red color without extreme heat)
- 1 inch Cinnamon Stick
- 3 pieces Cloves
- 2 pieces Marathi Moggu (Kapok Buds) (essential for authentic flavor)
- 2 tablespoons Desiccated Coconut (unsweetened)
Vegetables and Tang
- 2 cups Mixed Vegetables (cubed carrots, beans, peas, and chayote squash)
- 10-12 pieces Shallots (Sambar Onions) (peeled and left whole)
- 2 tablespoons Tamarind Paste (adjust based on desired tanginess)
- 1 tablespoon Jaggery Powder (to balance the spice and tang)
- to taste Salt
The Tempering (Tadka)
- 3 tablespoons Ghee (Clarified Butter) (do not substitute with oil for best flavor)
- 1 teaspoon Mustard Seeds
- 2 sprigs Curry Leaves (fresh)
- 10-12 pieces Raw Cashew Nuts (halved)
- 1/4 teaspoon Asafoetida (Hing)
👨🍳 Instructions
-
1
In a pressure cooker, combine the rinsed rice, soaked toor dal, turmeric powder, and 4.5 cups of water. Cook for 4-5 whistles until both are very soft and can be easily mashed.
-
2
While the rice is cooking, prepare the fresh masala. In a small pan over low heat, dry roast coriander seeds, chana dal, urad dal, cinnamon, cloves, Marathi moggu, and dried chillies until aromatic and golden.
-
3
Add the desiccated coconut to the spice pan at the very end, roasting for just 30 seconds until it turns slightly golden. Let the mixture cool completely.
-
4
Grind the roasted spices into a fine powder. If you prefer a paste, add a tablespoon of water, but a dry powder is traditional and stores better.
-
5
In a large, heavy-bottomed pot or kadai, add the mixed vegetables and shallots with 2 cups of water and a pinch of salt. Cover and boil until the vegetables are fork-tender (about 8-10 minutes).
-
6
Once the vegetables are cooked, add the tamarind paste and jaggery to the pot. Let it simmer for 3-4 minutes until the raw smell of tamarind disappears.
-
7
Whisk the prepared Bisi Bele Bath masala powder into the vegetable-tamarind mixture, ensuring there are no lumps.
-
8
Gently mash the cooked rice and dal mixture and add it to the pot with the vegetables and spices. Mix thoroughly.
-
9
Adjust the consistency by adding 1/2 to 1 cup of hot water. The dish should be 'flowy' and porridge-like, as it thickens significantly as it cools.
-
10
Taste and add salt as needed. Let the entire mixture simmer on low heat for 5 minutes, stirring frequently to prevent sticking at the bottom.
-
11
In a small tempering pan, heat the ghee. Once hot, add mustard seeds and let them splutter. Add the cashews and fry until golden brown.
-
12
Add the curry leaves and hing to the hot ghee. Once the leaves crisp up, immediately pour this aromatic tempering over the Bisi Bele Bath.
-
13
Give the dish one final, gentle stir, cover with a lid, and let it rest for 5 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Always use Sona Masuri or a similar short-grain rice; Basmati's floral aroma competes too much with the spices. The secret to the authentic taste is 'Marathi Moggu' (Kapok Buds); if you can't find them, use a tiny bit of extra allspice, but try to source the original. Never skimp on the ghee; it provides the silky mouthfeel and carries the spice flavors through the palate. If the dish becomes too thick before serving, always thin it with boiling water, never cold water, to maintain the temperature and texture. For a shortcut, you can use store-bought Bisi Bele Bath powder, but increase the quantity of the tempering to compensate for the loss of fresh aroma.
🍽️ Serving Suggestions
Serve piping hot with a generous side of 'Kara Boondi' or potato chips for a crunchy contrast. A side of cool, creamy cucumber raita perfectly balances the heat of the spices. Pair with a crisp papadum or 'Vadam' (sun-dried lentil crackers). A dollop of fresh ghee on top of each individual serving is highly recommended for the full experience. Finish the meal with a glass of chilled, salted buttermilk (Majjige) to aid digestion.