A preparation from the state of Karnataka, wherein dal and rice are combined vegetables; flavored with the bisi bele bath masala which is the soul of this recipe and is made using red chilies, whole spices, coconut, etc., and tempered with mustard seeds, curry leaves, cashew nuts, peanuts, etc. The creamy mixture of dal and rice with the bite of veggies and the crunch of tempering blasts too many flavors and textures in the mouth. As it is a common food of Kannada households, there are plenty of different bisibelebath recipe. Bisi bele bath preparation calls for making of the BisiBele Bath Powder. It can be prepared in advance. Learn to make bisi bele Huliyanna with step by step pictures.
Rice and dal: Arhar dal and the broken basmati have been used for this recipe. The ratio of dal and rice varies, from recipe to recipe. I have kept it 1:1, equal parts of both dal and rice have been added. You can also use 2 parts of rice and 1 part dal.
Water: As much as 4 parts of water is used.
Vegetables: I have used the carrots and green peas for the bisi bele Huliyanna recipe. You can also use capsicum, french beans, shallots, etc. The authentic recipe doesn’t include onion and garlic.
Bisi Bele Bath Powder: This is quintessential for the bisibele bath recipe.
Tempering: Bisibele bath is tempered with mustard seeds, cashews, ground nuts, tamarind, jaggery etc.
Bisi bele bath can be said to be perfect when:
In order to make perfect bisi bele Huliyanna, the following should be kept in mind:
You might like tomato rice, tamarind rice, etc.
Drizzle little ghee and serve it hot.
1.This recipe serves 4-6 persons.
2.Make sure you have bisi bele bath powder on hand.
Tips:Recipe link given in the ingredients list.
3.Pressure cook ½ cup rice and ½ cup arhar dal with 3 cups of water and salt to taste.
4.Add in salt to taste.
5.Cook on high flame till the first whistle. Thereafter reduce the flame to low and cook on low flame for another 5-7 minutes. Let the pressure release. Open the pressure cooker. The dal and rice should be absolutely soft.
6.In a pan heat 1 tsp of ghee.
7.Add ½ cup each chopped carrots and peas.
8.Cover and cook.
9.Cook till the veggies are tender.
10.To make the tempering in a pan heat 2 tbsp of ghee.
11.Add ½ tsp mustard seeds (raie). Let these splutter.
12.Add in a handful of each; curry leaves, cashew halves (kaju tudka) and peanuts (moongfali).
13.Cook on low flame till the cashews turn light brown.
14.Add in 3 tbsp of tamarind (imli) pulp and 1 tbsp of jaggery (gud) powder.
15.Add 1 cup of water.
16.Add in salt to taste.
17. Add 3 tbsp of bisi bele bath powder.
18.At the time of serving add hot water to the cooked dal and rice, as per the desired consistency.
19.Mix it well.
20.Add this to the prepared tempering.
21.Next add in the cooked vegetables.
22.Mix everything well.
23.Add water as per the desired consistency.
24.Cover and cook for 5-7 minutes.
25.Check and adjust the consistency and seasoning.
26.Drizzle little ghee and serve hot.
PREP TIME 10 minutes
COOK TIME 20 minutes
TOTAL TIME 30 minutes
Main Ingredients:
For tempering:
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