Instant Pot Bisi Bele Bath

If you are looking to impress your friends or family, this Instant Pot Bisi Bele Bath (translation...hot lentil rice) is all you have to prepare! Once you perfect the magic for bath recipes, you will have one of the most sought after South Indian dishes in your arsenal. 

this recipe

About this recipe

This recipe is unique to the state of Karnataka in India. It is a delicate combination of the right spices with the right amount of lentils. 

This hot lentil rice is popularly known as Bisi bele bath in South India

Packed with lots of flavor and protein from dal

This is is a vegan, gluten-free, and a one pot dish if you choose an Instant Pot pressure cooker. 

Bisi bele bath is best served hot with crunchy potato chips, raita or boondi.

Ingredients Notes

Toor Dal or Split pigeon peas  - This is one of the main ingredients. It is one of the most common dal too, but if you cannot find it, you could also substitute it with masoor dal 

Rice - I used jasmine rice for this recipe. Traditionally Sona masoori is the best option for this recipe as it stays true in its form. 

Peanuts - Begin with raw peanuts or cashews to be used at the end for garnishing. If you are allergic to peanuts please feel free to skip the peanuts. 

Tamarind - This is one of the main ingredients to bring out the authentic taste. I used tamarind paste, but if you have fresh tamarind, that’s even better. Just soak a small quantity (size of a small lemon) in water and then use the tamarind water. 

Jaggery - Jaggery is another indispensable ingredient and try not to substitute this. It gives a little sweet touch to the rice. If you are absolutely not able to find it, then add brown sugar.

Olive oil - This will be our substitute for ghee! Contrary to what many people think, ghee is easily replaceable with substitutes. Olive oil suits well for this recipe, but feel free to use any oil like coconut oil, avocado oil, or vegan ghee. 

Bisi Bele Bath Powder - I prepared this spice powder from scratch. I mentioned all the ingredients for this powder in the recipe card below. You can also use store-bought powder. 

How to make this recipe

Based on comments from readers, I have made some changes to the original recipe. This time I prepared this bath recipe in an Instant Pot pressure cooker in addition to the stovetop method.

Below you can find the steps for both the methods, as well as the steps to prepare the spice mix for this recipe.

Steps for preparing powder:

Place a pan over medium heat and saute the following one after another with a teaspoon of coconut oil: Coriander seeds, Black gram, Bengal gram, methi seeds, Cloves, Cinnamon, Red Chilies, cardamom, sesame seeds, cumin seeds.

Blend all the spices into a powder. Set it aside for later use.

Instant Pot Method :

Press the saute button on the Instant Pot. Drizzle a few teaspoons of oil to the inner pot and as the oil heats up, add mustard seeds. 

When it starts to sizzle, add peanuts, and curry leaves. Saute for 1 minute. 

Add the chopped onions, and saute until translucent. 

Add all the vegetables one by one and mix well.

Add jaggery, tamarind paste, and salt. And stir well. Now you can press cancel otherwise tamarind will stick to the bottom of the pan. 

Add Bisi bele bath powder, asafoetida rinsed toor dal, rinsed, and drained rice. Now add the water and give a nice stir. 

Press the manual or pressure cook button and cook on high pressure for 8 minutes with the pressure valve in the sealing position. At the end of the timer, let the pressure release naturally. Open the pot.

Garnish with cilantro and add roasted cashews.

Recipe FAQs

Expert Tips 

• This recipe uses freshly prepared Bisi Bele powder to ensure a fresh and authentic taste. But you could also use store-bought powder.
• I used a red onion for this recipe. Red onions contribute to the sweetness in the dish. Using shallots is a good substitute if you prefer not to use red onions.
• I used  Red byadagi Chili to get the natural color without making the rice spicier. You can use Kashmiri red chili or other red chilies too.
• An authentic bath recipe needs a tablespoon of ghee at the end. In my quest t veganize the dish, I used pure oil / vegan ghee. 
• As it cools, this dish will thicken a little. You can add a little hot water, and re-heat it before serving if you do not prefer it thick.
• Use copra or dry coconuts to prepare the spice mix powder. If you cannot find copra, roast the grated coconut before blending with other spices. 
• If you are using store-bought powder, add 3 tablespoon to the dish. Make a taste test and add more if required. 

Check out my other recipes

• Khara Bath - Masala Bhath
• Vangi Bath - Brinjal Rice
• Brinjal Sambar Recipe - Instant Pot + Stove Top
• Instant Pot Kale Lentil Soup

More Related recipes

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If you make this recipe or any of my recipes, don’t forget to rate it and comment below. I would LOVE to hear about your experience, and your comments make my day!

📖 Recipe

Instant Pot Bisi Bele Bath

Uma Raghupathi

This one-pot, delicious, and healthy main course meal is prepared from rice, lentils, and vegetables and has a unique flavor from the use of tamarind and Bisi bele bath powder.

5 from 12 votes

Print Recipe

Prep Time:8 mins

Cook Time:28 mins

Total Time:36 mins

Course :Main Course

Cuisine :Indian

Diet :Vegan

Allergen :Dairy free

Difficulty :Easy

Servings 5 people

Calories 236 kcal

Equipment

• Instant Pot

Ingredients

  

1x2x3x

• ▢ 1 cup rice - Jasmine rice
• ▢ ½ cup Toor dal
• ▢ 1 /2 cup chopped carrots
• ▢ ½ cup chopped green beans or frozen beans
• ▢ 1 teaspoon tamarind paste
• ▢ 2 teaspoon jaggery
• ▢ 1 medium onion
• ▢ ¼ cup frozen peas
• ▢ 4 cups water
• ▢ Salt
• ▢ 1 tablespoon peanuts
• ▢ 1 teaspoon mustard seeds
• ▢ Pinch of asafoetida / hing
• ▢ Strand of curry leaves
• ▢ 3- 4 teaspoon oil

Bisi bele bath powder

• ▢ 1 teaspoon Black gram
• ▢ 1 teaspoon Split Bengal gram
• ▢ 3 teaspoon coriander seeds
• ▢ ¼ teaspoon methi seeds/ fenugreek
• ▢ 4-5 cloves
• ▢ 2 teaspoon sesame seeds
• ▢ 2 green cardamom
• ▢ 1 teaspoon cumin seeds
• ▢ 3 cinnamon sticks - small
• ▢ 2 tablespoon grated roasted coconut or copra coconut
• ▢ 5-6 Byadagi chili or any red chili

Cook ModePrevent your screen from going dark

Instructions

 

Steps for preparing powder:

• Place a pan over medium heat and saute the following one after another with a teaspoon of coconut oil: Coriander seeds, Black gram, Bengal gram, methi seeds, Cloves, Cinnamon, Red Chilies, cardamom, sesame seeds, cumin seeds.
• Blend all the spices into a powder and Bisi bele bath masala is ready! Set it aside for later use.

Instant Pot Method :

• Press the saute button on the Instant Pot. Drizzle a few teaspoons of oil to the inner pot and as the oil heats up, add mustard seeds.
• When it starts to sizzle, add peanuts, and curry leaves. Saute for 1 minute.
• Add the chopped onions, and saute until translucent.
• Add all the vegetables one by one and mix well. Add jaggery, tamarind paste, and salt. And stir well. Now you can press cancel otherwise tamarind will stick to the bottom of the pan.
• Add Bisi bele bath powder, asafoetida rinsed toor dal, rinsed, and drained rice. Now add the water and give a nice stir.
• Press the manual or pressure cook button and cook on high pressure for 8 minutes with the pressure valve in the sealing position. At the end of the timer, let the pressure release naturally. Open the pot. Garnish with cilantro and add roasted cashews.

Stovetop Method:

• Cook the rice in a pressure cooker with 2 ½ cups of water for 3 whistles.
• Pressure cook dal with 1 ½ cup of water for 3 whistles and keep aside.
• Heat a tablespoon of oil, add mustard seeds, when it splutters, add peanuts, and curry leaves. Saute for 1 minute.
• Sauté onions until it becomes transparent. Then add all the vegetables and Sprinkle water and cook covered for 4-5 minutes.
• Now add tamarind paste, salt, jaggery, and the prepared Bisi bele bath masala powder. Let it boil well until the raw flavor goes.
• Add cooked dal, cooked rice, 4 teaspoon of oil, and hing, mix well. Cook on low heat for 3 minutes and switch off the heat.

Notes

• This recipe uses freshly prepared Bisi Bele Bath powder to ensure a fresh and authentic taste. But you could also use store-bought Bisi Bele bath powder.
• I used a red onion for this recipe. Red onions contribute to the sweetness in the dish. Using shallots is a good substitute if you prefer not to use red onions.
• I used  Red byadagi Chili to get the natural color without making the rice spicier. You can use Kashmiri red chili or other red chilies too.
• Authentic Bisi bele bath needs a tablespoon of ghee at the end. In my quest t veganize the dish, I used pure oil / vegan ghee. 
• As it cools, the Bisi bele bath will thicken a little. You can add a little hot water, and re-heat it before serving if you do not prefer it thick.
• Use copra or dry coconuts to prepare the spice mix powder. If you cannot find copra, roast the grated coconut before blending with other spices. 
• If you are using store-bought Bisi bele bath powder, add 3 tablespoon to the dish. Make a taste test and add more if required. 

 

Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

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Nutrition

Calories: 236kcal | Carbohydrates: 31g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 83mg | Fiber: 6g | Sugar: 4g | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

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UPDATE NOTE: This recipe was originally published on April 25, 2016. It was updated on December 28, 2020, with new photos and text.