If you're a fan of South Indian cuisine, you've likely heard of Bisi Bele Bath, a comforting Karnataka classic made with rice, lentils, vegetables, and aromatic spices.
Traditionally, this dish takes time and attention on the stovetop. Thanks to the Instant Pot, you can now enjoy authentic bisi bele bath in a fraction of the time with minimal cleanup.
This one-pot vegan bisi bele bath is ideal for busy families and weeknight meals, without compromising on flavor.
Bisi Bele Bath is one of those classic comfort foods you can enjoy any time of the year. If you're a fan of nourishing one-pot meals, check out my Chana Dal Pulao recipe, Bengali Moong Dal Khichdi, and Instant Pot Oats Khichdi for more delicious Indian rice and lentil dishes.
Quick Look: Instant Pot Bisi Bele Bhath
- ✅ Recipe Name: Instant Pot Bisibelebath Recipe
- 🕒 Ready In: 35 minutes
- 👪 Serves: 4
- 🍽 Calories: 289 per serving (estimated)
- 🥣 Main Ingredients: Rice, Toor Dal, Spices, Vegetables
- 📖 Dietary Info: Vegan; gluten-free; high-protein; oil-optional
- 👌 Difficulty: Easy - one pot, Indian flavors, minimal prep
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Why You'll Love This Recipe
- A traditional Karnataka recipe with perfectly balanced spices and lentils
- Packed with protein from toor dal and nutrients from mixed vegetables
- Completely vegan and gluten-free
- Made easily using the Instant Pot sauté mode and manual button
- One-pot recipe - less mess, faster cooking, and better texture than stovetop methods
- Best enjoyed hot with papad, potato chips, or boondi
Ingredients Notes

- Toor Dal (Split Pigeon Peas): A key ingredient that gives bisi bele bath its signature texture. If unavailable, masoor dal works as a substitute.
- Rice: Sona Masoori rice is traditional and holds its shape beautifully without becoming mushy.
- Vegetables: Use a mix of vegetables such as carrots, beans, peas, potatoes, and drumsticks. This recipe is flexible use what you have.
- Tamarind: Soak a small lemon-sized piece of tamarind in warm water, extract the juice, and discard the pulp. This step is essential for authentic flavor.
- Jaggery: Adds mild sweetness that balances spice and tang. Brown sugar can be used only if jaggery is unavailable.
- Oil: Use vegan ghee or coconut oil for traditional aroma.
- Bisi Bele Bath Powder: You can use a homemade powder, or better yet buy my bisi bele bath powder for consistent, authentic flavor made without preservatives.
- Spices: Red chili powder, turmeric powder, and a pinch of asafoetida (hing) for digestion and depth.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Variations
- Use tamarind paste or lemon juice if fresh tamarind isn't available.
- Substitute lentils like masoor dal or chana dal.
- You can also use sambar powder for a similar flavor.
- Customize with your favorite vegetables, like cauliflower, capsicum, drumsticks, and potatoes.
How To Make Instant Pot Bisi Bele Bath
First, soak the tamarind; keep it aside. Soak a small lemon-sized piece of tamarind in warm water, extract the juice, and discard the pulp. This step is essential for authentic flavor. (or use tamarind paste).

- Press Sauté Mode on the Instant Pot. Add oil to the inner pot.
- Once hot, add mustard seeds. When they splutter, add curry leaves. Sauté for 1 minute.

- Add chopped onions and sauté until translucent.

- Add vegetables (including carrots and beans) and mix well.

- Stir in jaggery, tamarind extract, and salt. Press Cancel to prevent sticking.

- Add bisi bele bath powder, red chili powder, turmeric, rinsed toor dal, and rinsed rice.

- Pour in 7 cups water, mix gently, and ensure nothing sticks to the bottom.
- Press the Manual / Pressure Cook button, cook on High Pressure for 12 minutes, valve sealed.
- Allow natural pressure release, then open the lid.

- Prepare seasoning: Place a pan over medium heat add 1 tablespoon of oil add ½ teaspoon mustard seeds, 1 red chilies, 5-6 curry leaves and sauté for 30 seconds.
- Add cashews and peanuts and roast until its crispy.

- Pour the prepared seasoning and roasted nuts on top of bisi bele bath and garnish with cilantro (coriander leaves).
- Serve hot with vegan ghee.
Serving Suggestions
Serve bisi bele bath dish hot with:
- Papad or potato chips
- Kara boondi
- Vegan onion raita
Uma's Tips
- For a flowy consistency, add extra hot water (1 cup) after cooking.
- Soak rice and dal for 30 minutes for even cooking.
- If using store-bought powder, start with 3 tablespoons, taste, then adjust.
- Reheat with a little water if it thickens too much
- No Instant Pot? Use a stovetop pressure cooker (4 whistles)
Instant Pot Bisi Bele Bhath Recipe FAQs
Bisi in Kannada translates to hot (temperature), bele translates to lentils & bath is any liquid dish.
You can refrigerate for up to 3 days but be sure to reheat and serve hot.
It is pronounced bi-si bey-lley bath. Check here for more details.
More Instant Pot Recipes
Did you love this recipe? Rate it ⭐⭐⭐⭐⭐!
And let me know in the comments what you loved about it.
📖 Recipe

Easy Instant Pot Bisi Bele Bhath Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup sona masoori rice
- ¾ cup Toor Dal
- 1 tablespoon tamarind - A lemon sized tamarind soak in water and use the extract.
- 2 teaspoon jaggery powder
- 1 onion - chopped
- 7 cup water
- Salt to taste
- 3 cups mixed vegetables - frozen or fresh
- 1 tablespoon peanuts - optional
- 1 teaspoon mustard seeds
- 1 Strand curry leaves
- 2 tablespoon coconut oil - or vegan ghee
- 3 tablespoon bisi bele bath powder - homemade or store bought
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 2 tablespoon cashews - optional
- 1 red chili
Instructions
- Press Sauté Mode on the Instant Pot. Add 1tbsp oil to the inner pot.
- Once hot, add mustard seeds. When they splutter, add curry leaves. Sauté for 1 minute.1 teaspoon mustard seeds, 1 Strand curry leaves
- Add chopped onions and sauté until translucent.1 onion
- Add vegetables (including carrots and beans) and mix well.3 cups mixed vegetables
- Stir in jaggery, tamarind extract, salt, and a pinch of asafoetida. Press Cancel to prevent sticking.1 tablespoon tamarind, 2 teaspoon jaggery powder, Salt to taste
- Add bisi bele bath powder, red chili powder, turmeric, rinsed toor dal, and rinsed rice.1 cup sona masoori rice, 3 tablespoon bisi bele bath powder, ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ¾ cup Toor Dal
- Pour in 7 cups water, mix gently, and ensure nothing sticks to the bottom.
- Press the Manual / Pressure Cook button, cook on High Pressure for 10-12 minutes, valve sealed.
- Allow natural pressure release, then open the lid.
- Prepare seasoning: Place a pan over medium heat add 1 tablespoon of oil add ½ teaspoon mustard seeds, 1 red chilies, more curry leaves and sauté for 30 seconds.1 red chili
- Add cashews and peanuts and roast until its crispy.1 tablespoon peanuts, 2 tablespoon cashews
- Garnish with cilantro and pour the prepared seasoning and roasted nuts.
Video
Notes
- Add extra water if you prefer a flowy consistency. Some people like their bisi bele bath to be soupy.
- Soak the rice and dal for at least 30 minutes before cooking for best results
- If you don't have an Instant Pot, you can also make this dish in a regular pressure cooker or on the stovetop. Leave 4 whistles.
- To make this dish spicier, add more red chili powder or green chilies according to your taste preferences.
- 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.
- If you are using store-bought powder, add 3 tablespoon to the dish. Make a taste test and add more if required.
- Use tamarind paste or lemon juice if you don't have fresh tamarind available.
- Bisi bele bath can also be made with other variations of lentils, such as masoor dal or chana dal. Feel free to experiment and find your favorite combination!
- If bisi bele bath powder is not available add sambar powder for a similar flavor.
- Add your favorite vegetables to customize the dish to your liking.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.












Laura says
We made this recipe and it brought us back to India. We spent a month traveling around and we miss the food so much. So tasty and fragrant! Thanks for sharing 😊
Uma Raghupathi says
Thank you for making this!
Naiby says
This looks like a great dosh to add to my repertoire. I love lentils and could eat them every day so it's great to play with authentic flavors like your dish. On top of that, it's one-pot!
Gunjan says
It’s a delicious recipe . I like the fact that it’s a one pot dish so it’s going to be regular in my house.
Kushigalu says
Bisi bele bath is my favorite south indian dish. Total comfort food. This looks delicious.
Uma Raghupathi says
Thanks, Kushi.
Erin says
I love that this is a one pot meal! I do hate doing the dishes. I've never had anything like this before! I need to get some of the ingredients first and then give it a try. 🙂
Adriana says
You got me at HOT! My favorite meals are those spicy and comforting I bet this dish is in that category. I cannot wait to try it. Indian food is my favorite.
Uma Raghupathi says
Thank you
Jen says
We have been trying to find new dishes to try for meatless mondays. This was delicious, definitely will make it again. So much flavor!
Sandra Shaffer says
I just got a new IP and was looking for something tasty and easy to try. This dish came out delicious and so quick. Love all the veggies. This is a keeper.
veenaazmanov says
Flavorful, Easy and a healthy meal. Full of nutrition. Comfort food is the best anyday.
Kate says
Flavorful vegetarian dish. Loved it!!
Enricoh Alfonzo says
Great read! Going to try and make this.
Patricia Conte says
Homemade *is* always better 🙂 Love the seasonings and I love the green beans!
Kelly Page (@TastingPage) says
So many great spices. I can almost smell how delicious it tastes!
Gin says
Mmm, I can imagine how good this must smell cooking! Love the spices!
Uma Raghupathi says
Thank you Gin 🙂
Ceara @ Ceara's Kitchen says
This looks lovely! I need to try!
Uma Raghupathi says
Thank you 🙂