📝 About This Recipe
Hailing from the royal kitchens of the Mysore Palace, Bisi Bele Bath literally translates to 'Hot Lentil Rice' in Kannada. This sophisticated dish is a harmonious blend of rice, protein-rich pigeon peas, and a medley of vegetables, all bound together by a complex, aromatic homemade spice blend and tangy tamarind. It is the quintessential South Indian comfort food—wholesome, spicy, and deeply soul-satisfying with its unique porridge-like consistency.
🥗 Ingredients
The Grains and Lentils
- 1 cup Sona Masuri Rice (rinsed until water runs clear)
- 1/2 cup Toor Dal (Pigeon Peas) (washed and soaked for 20 minutes)
- 1/2 teaspoon Turmeric powder
- 4.5 cups Water (for pressure cooking the rice and dal)
The Vegetable Medley
- 2 cups Mixed Vegetables (carrots, beans, peas, and potatoes cut into cubes)
- 10-12 pieces Shallots (Sambar Onions) (peeled and kept whole)
- 2 tablespoons Tamarind Paste (dissolved in 1/2 cup warm water)
- 1 tablespoon Jaggery (Palm Sugar) (grated, to balance the acidity)
The Spice Foundation
- 3 tablespoons Bisi Bele Bath Masala Powder (authentic MTR or homemade brand)
- to taste Salt
- 3 tablespoons Desi Ghee (for authentic flavor and richness)
The Tempering (Tadka)
- 1 teaspoon Mustard Seeds
- 2 sprigs Curry Leaves (fresh)
- 2-3 pieces Dry Red Chilies (Byadagi variety for color)
- 1/4 teaspoon Asafoetida (Hing)
- 10 pieces Cashew Nuts (halved)
👨🍳 Instructions
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1
In a heavy-bottomed pressure cooker, combine the rinsed rice, soaked toor dal, turmeric powder, and 4.5 cups of water. Pressure cook for 4-5 whistles until both are very soft and can be easily mashed.
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2
While the rice is cooking, prepare the tamarind extract by soaking a small lemon-sized ball of tamarind in warm water, then straining it to get a smooth juice.
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3
In a separate large pot or kadai, add the mixed vegetables and shallots with just enough water to cover them. Add a pinch of salt and cook until they are fork-tender but not mushy.
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4
Once the rice and dal are cooked, release the pressure naturally. Open the lid and gently mash the mixture with a whisk or ladle to achieve a creamy consistency.
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5
Add the cooked vegetables (along with their cooking water) into the mashed rice and dal mixture. Stir well to combine over low heat.
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6
Pour in the tamarind extract and add the jaggery. This creates the essential sweet-and-sour profile characteristic of the dish.
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7
In a small bowl, mix the Bisi Bele Bath masala powder with a little water to make a thin paste (this prevents lumps) and pour it into the pot. Add salt to taste.
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8
Simmer the entire mixture on low heat for 8-10 minutes. The consistency should be like a thick, flowing porridge. If it becomes too thick, add a splash of boiling water.
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9
In a small frying pan, heat 3 tablespoons of ghee. Add mustard seeds and let them splutter.
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10
Add the cashew nuts and fry until they turn golden brown. Follow quickly with the dry red chilies, curry leaves, and asafoetida.
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11
Immediately pour this aromatic tempering over the simmering rice mixture. You will hear a satisfying sizzle.
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12
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 marry.
💡 Chef's Tips
Always use a generous amount of ghee; it is the soul of this dish and carries the spice flavors. The consistency should be 'gooey'—it thickens significantly as it cools, so keep it slightly thinner than you think you need. If you don't have Bisi Bele Bath powder, a mix of Sambar powder and a dash of Garam Masala can work in a pinch, though it won't be as authentic. Don't skip the jaggery; it balances the heat of the spices and the tang of the tamarind perfectly. Using Sona Masuri rice is traditional, but any short-grain non-sticky rice will work well.
🍽️ Serving Suggestions
Serve piping hot with a side of crispy Khara Boondi or potato chips for a texture contrast. A dollop of fresh ghee on top just before eating is highly recommended. Pair it with a cool bowl of cucumber raita to balance the spice levels. Serve with a side of 'Appalam' (South Indian papads) for the classic Tiffin experience. Enjoy with a glass of cold buttermilk or a hot cup of South Indian filter coffee.