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A plate of bisi bele bath is on the black serving tray
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5 from 11 votes

Bisi Bele Bath

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.
Prep Time8 mins
Cook Time28 mins
Total Time36 mins
Course: Main Course
Cuisine: Indian
Diet: Vegan
Difficulty: Easy
Servings: 5 people
Calories: 236kcal
Author: Uma Srinivas

Ingredients

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

Bisi bele bath powder

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 tbsp 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 tsp 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 tbsp 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.

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