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    Home » Recipes » Rice Dishes

    Instant Pot Bisi Bele Bath

    Published: December 28, 2020 · Modified: January 23, 2022 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 47 Comments

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    A plate is filled with bisi bele bath and topped with cashews
    A plate is filled with bisi bele bath and topped with cashews

    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. 

    A plate of bisi bele bath is on the table and topped with nuts and boondi this recipe
    Jump to:
    • About this recipe
    • Ingredients Notes
    • How to make this recipe
    • Recipe FAQs
    • Expert Tips 
    • 📖 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

    All the ingredients for bisi bele bath are placed on the counter including rice, dal, vegetables and oil

    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.

    A coffee blender is filled with spice powder

    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. 

    An instant Pot filled with oil, spices and peanuts

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

    Add the chopped onions, and saute until translucent. 

    A pot filled with onions and vegetables

    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. 

    A pot with all the ingredients for bisi bele bath

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

    An instant pot with lentils and vegetables

    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.

    A pot with rice, water and lentils

    Garnish with cilantro and add roasted cashews.

    Recipe FAQs

    What is the meaning of Bisi bele bath?

    Bisi in Kannada translates to hot (temperature), bele translates to lentils & bath is any liquid dish.

    How long can we store this?

    You can refrigerate for up to 3 days but be sure to reheat and serve hot.

    How do you pronounce Bisi bele bath?

    It is pronounced bi-si bey-lley bath. Check here for more details.

    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. 
    A plate is filled with bisi bele bath and topped with cashews

    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

    • Palak Rice (Instant Pot & Stovetop)
    • Green Moong Rice - Instant Pot
    • Rajma Rice - Instant Pot Kidney Beans Rice
    • Capsicum Rice - Instant Pot

    Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.

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    📖 Recipe

    A plate of bisi bele bath is on the black serving tray

    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
      

    • 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
    Prevent 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.

    YOUR OWN NOTES

    Click here to add your own private notes.

    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

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!
    Subscribe to my email list and get my Free E book Instant Pot Vegan Recipes.

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

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    Reader Interactions

    Comments

    1. Amanda

      April 27, 2016 at 6:57 am

      I've never had this dish, but it looks like something I must try! I love the aroma that the cinnamon sticks must bring to it!

      Reply
      • Uma Raghupathi

        April 27, 2016 at 12:53 pm

        You should try this Amanda.:) Thank you.

        Reply
    2. Mel @ avirtualvegan.com

      April 27, 2016 at 4:35 am

      What a lovely dish. I love the combination of spices you have used!

      Reply
      • Uma Raghupathi

        April 27, 2016 at 12:48 pm

        Thanks Mel. This is one of the famous food in our state ( Karnataka, India)

        Reply
    3. Linda @ Veganosity

      April 27, 2016 at 12:02 am

      I can only imagine how lovely the aroma of the spices must be. Looks delicious, Uma!

      Reply
      • Uma Raghupathi

        April 27, 2016 at 12:46 am

        Yes Linda. Dish comes live with these fresh spices 🙂

        Reply
    4. Anvita BM

      April 26, 2016 at 7:58 pm

      I make this often on the weekends and my family loves it.

      Reply
      • Uma Raghupathi

        April 26, 2016 at 8:35 pm

        That's nice to hear 🙂

        Reply
    5. foodhuntersguide

      April 26, 2016 at 4:54 pm

      This looks tasty and delicious.

      Reply
      • Uma Raghupathi

        April 26, 2016 at 5:08 pm

        Thanks Therasa!

        Reply
    6. Christine - Jar Of Lemons

      April 26, 2016 at 2:22 pm

      I've never tried this, but it sounds amazing! And it also looks amazing!

      Reply
      • Uma Raghupathi

        April 26, 2016 at 5:05 pm

        Thank you Christine. You should do this tastes very good:)

        Reply
    7. Jared Kovacs (thehesitantchef)

      April 26, 2016 at 2:16 pm

      Sound like a tasty dish!

      Reply
    8. Sofia

      April 26, 2016 at 1:39 pm

      Looks so good!!

      Reply
      • Uma Raghupathi

        April 26, 2016 at 5:04 pm

        Thank you!

        Reply
    9. Aimée / Wallflower Girl

      April 26, 2016 at 9:46 am

      It's still breakfast time but now I'm craving a big bowl of this!

      Reply
      • Uma Raghupathi

        April 26, 2016 at 1:10 pm

        Thanks Amiee 🙂 That's true food makes us craving 🙂

        Reply
    10. Klauss

      April 26, 2016 at 8:32 am

      A whole bunch of ingredients! I love these hard-compound dishes 🙂

      Reply
    11. Candy kage

      April 25, 2016 at 11:59 pm

      Going to find a grocery store that carries these kind of foods so I can make this dish

      Reply
      • Uma Raghupathi

        April 26, 2016 at 1:23 am

        Hi Candy you can find these ingredients in Indian store or Asian stores 🙂

        Reply
    12. Anjali @ Vegetarian Gastronomy

      April 26, 2016 at 4:17 am

      I've made something similar and we love it! Your version sounds delicious!

      Reply
    13. Rebecca @ Strength and Sunshine

      April 26, 2016 at 3:49 am

      Love how that name translates!
      What a great combo of flavors and spices!

      Reply
      • Uma Raghupathi

        April 26, 2016 at 10:00 am

        Thank you Rebecca!

        Reply
    14. Dave

      April 25, 2016 at 11:33 pm

      I love this kind of dish, it looks like a delicious comfort food.

      Reply
      • Uma Raghupathi

        April 26, 2016 at 1:22 am

        Thank Dave !

        Reply
    15. rachelkaly

      April 25, 2016 at 10:41 pm

      Believe it or not I just recently tried Indian food for the first time within the past month or so and I keep going back to it. Its so good! This looks like a great one to try! Added it to my Yummly recipes!

      Reply
      • Uma Raghupathi

        April 25, 2016 at 11:05 pm

        Thanks Rachel! That's is really nice hear!

        Reply
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