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4.5 from 2 votes

Bisi bele bath recipe

Bisi bele bath recipe - bisi bele bath is a spicy, flavorful dish from Karnataka, prepared using rice, dal, vegetables and a special spice blend.
Prep Time30 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 3


  • ½ cup Raw rice heaped
  • ¼ cup Toor dal
  • 1 teaspoon Tamarind packed
  • 14 Small onion shallots
  • 1 Potato
  • ¼ cup Fresh peas I used mochai
  • ½ Carrot
  • ½ teaspoon Jaggery
  • ¼ teaspoon Turmeric
  • 1 tablespoon Ghee
  • 8 Cashew nuts

To roast and powder

  • 5 Red chilli byadgi variety
  • 1.5 teaspoon Coriander seeds
  • ½ teaspoon Urad dal
  • 1 teaspoon Chana dal
  • ¼ teaspoon Black pepper
  • ¼ teaspoon Fenugreek seeds
  • ¼ teaspoon Cumin seeds
  • teaspoon Asafoetida
  • ½ inch Cinnamon
  • 1 Clove
  • 1 Marathi moggu
  • 1.5 tablespoon Dry coconut


  • Soak rice, dal separately for 30 mins and pressure cook for 5 whistles in medium flame. I keep tamarind also in pressure cooker for easy extraction of juice.
  • Once done, mash them and extract tamarind juice with ¾ cup water.
  • Peel potato, carrot and cut into cubes. Boil these veggies with mochai (avarekalu/ field beans) in a cup of water until ¾th done. Gather the ingredients to be roasted ready.
  • Meanwhile, in ghee, fry cashew nuts until golden and keep aside for garnish.
  • In the same kadai, add red chilli, coriander seeds, urad dal, chana dal, asafoetida, cinnamon, clove, marathi moggu first.
  • Add cumin seeds lastly. give it a stir and add coconut. Roast until golden and cool down. Make sure to roast in low or medium flame to avoid burning.
  • Powder the roasted ingredients once cooled, into a fine powder.
  • In the same kadai, wipe the coconut and add ghee. fry small onions until transparent.
  • By now the veggies would have got cooked ¾th. Transfer sauteed onion to it.
  • Pour tamarind extract, add in turmeric, salt, jaggery.
  • Add powdered spices and mix well. Bring to boil. If it is too thick, you can add ½ cup more water.
  • Add cooked rice, dal, mashed well. Cook carefully in medium flame stirring well to avoid stuck/ burnt at the bottom. You can use any heavy bottomed vessel or even small pressure cooker.
  • Once the mixture heats up and bubbles (2-3 mins), add the fried cashews and switch off the flame.



  • For perfect texture, make sure to add enough water while cooking rice and dal as well as in step 10. I use 1:3 water ratio for both rice and dal.
  • I had mochai in stock so added it. You can add fresh green peas or beans too in place of it.
  • I used byadgi chilli for color as well as it is what authentically used in bisibelebath. It looks bit shrunken and longer than the regular red chillies.
  • I used desiccated coconut in place of kopra.
  • Instead of cashewnuts, I see people using peanuts too for garnish.