Bisi Bele Bath is a classic, comforting dish that originates from Karnataka, a vibrant and diverse state in South India. Its name translates to “hot lentil rice,” which beautifully reflects the heart of this warm, nourishing one-pot meal. It combines soft-cooked rice, toor dal (split pigeon peas), assorted vegetables, tamarind pulp, and a fragrant spice mix known as Bisi Bele Bath powder. This vibrant blend of ingredients results in a dish that’s rich, tangy, and deeply comforting with every spoonful.
This recipe is not only packed with flavor but also incredibly comforting, making it an ideal choice for a weekday meal, festive lunch, or even a simple family dinner. It comes together easily with pantry staples and a few fresh ingredients, yet tastes like something that’s been simmered with love and care.
Whether you’re already a fan of South Indian cuisine or trying it for the first time, this dish never fails to impress. Serve it piping hot with a dollop of ghee, crisp papad, and a side of boondi raita or coconut chutney for a complete, hearty meal that hits all the right notes.
From casual comfort food to festive fare, Bisi Bele Bath is a South Indian classic that deserves a place on your table—easy to prepare, nourishing, and a definite crowd-pleaser.
What is Bisi Bele Bath?
Bisi Bele Bath, a traditional term from Kannada, translates to “Bisi,” meaning hot, “Bele” meaning lentils, and “Bath” meaning a rice-based dish. Altogether, the name captures the essence of a comforting and flavorful meal made with rice, lentils, fresh vegetables, and a signature aromatic spice blend. This hearty, one-pot meal is also sometimes referred to as Bisi Bele Huli Anna, where huli means tangy, highlighting the distinct sour note from tamarind that elevates the flavor.
Which Bisi Bele Bath Powder Should You Use?
If you prefer the convenience of store-bought spice mixes, MTR’s Bisi Bele Bath Powder is a highly recommended and reliable option that delivers consistent taste. However, if you love making your own masala blends at home—as I do—you’ll be rewarded with a more intense aroma and depth of flavor. Homemade spice powders often give the dish a fresher, richer taste that’s hard to beat. (Feel free to explore my homemade spice mix recipe!)
How is it Different from Tamil Nadu’s Sambar Sadam?
Bisi Bele Bath is often compared to Sambar Sadam (Sambar Rice) from Tamil cuisine. Although both dishes use lentils, rice, and vegetables paired with a flavorful spice base, their preparation methods are distinctly different. In Sambar Rice, everything is typically cooked together. In contrast, Bisi Bele Bath involves cooking the rice and dal separately, which is essential for achieving the desired texture.
Why Cook Rice and Dal Separately?
The key to perfect Bisi Bele Bath lies in its texture: the dal should be soft and almost creamy, while the rice grains remain cooked yet distinct—not mushy. This balance allows the vegetables to retain their bite, making the dish more complex and satisfying. However, if you prefer a khichdi-like consistency, feel free to cook rice and dal together.
Ingredients:
Ingredients for Pressure Cooking Dal and Rice
- ¾ cup Sona Masoori Rice – This short-grain South Indian rice is ideal for Bisi Bele Bath due to its soft, fluffy texture. You can also use basmati rice if Sona Masoori is unavailable.
- Salt, to taste – Add according to your preference to season the rice.
- 2 tablespoons Raw Peanuts – Adds a delightful crunch and nutty flavor to the final dish.
- 1½ cups Water – For cooking the rice in a pressure cooker.
- ¼ cup + 2 tablespoons Arhar Dal (Toor Dal or Split Pigeon Peas) – A key ingredient that provides the creamy, hearty base to the dish.
- ½ teaspoon Turmeric Powder – Lends a warm yellow color and a subtle, earthy aroma that enhances the flavor of the dal.
- ½ teaspoon Oil – Prevents the dal from frothing excessively during cooking.
- 1 cup Water – Used to pressure cook the dal until it’s soft and mushy.
Ingredients for Bisi Bele Bath Base
- 1 tablespoon Tamarind Pulp – Soak tamarind in hot water to extract the tangy base.
- ½ cup Hot Water – Helps dissolve the tamarind and release its sourness.
- 1 tablespoon Oil – For sautéing vegetables.
- ½ cup Chopped Red Onion (or 4–5 shallots) – Brings sweetness and depth.
- 1 cup Chopped Tomato – Adds mild acidity and freshness.
- ½ cup Chopped Carrots
- ½ cup Green Peas
- ¼ cup Peeled and Diced Potatoes
- ¼ cup Chopped French Beans – Together, these veggies add color, texture, and nutrition (approx. 2 cups total).
- Salt, to taste
- 1 cup + 1 cup Water – To adjust consistency while simmering.
- 2 teaspoons Jaggery (Gur) – Balances the tanginess with mild sweetness.
- 2½ tablespoons Bisi Bele Bath Powder – The hero spice blend that defines the dish.
For Tempering (Tadka)
- 1 tablespoon Ghee (Clarified Butter) – Enhances aroma and flavor.
- 1 teaspoon Mustard Seeds – For the traditional South Indian tadka.
- 6–7 Cashew Nuts – Lightly roasted in ghee for a rich crunch.
- 2 Dried Red Chilies – Adds heat and color.
- 10–12 Curry Leaves – Infuses the dish with a signature South Indian fragrance.
- ⅛ teaspoon Hing (Asafoetida) – Infuses a distinct savory aroma and enhances the overall depth of flavor in the dish.
Step By Step Instructions:
1) Begin by washing the rice and dal separately under running water until the water runs clear. Rinse 3–4 times to remove excess starch. Optionally, soak both for 20 minutes to speed up the cooking process. In a small container that fits inside a pressure cooker (or Instant Pot), add the washed rice, salt, peanuts, and 1½ cups of water. (This method uses the Pot-in-Pot (PIP) technique with an Instant Pot for convenient and mess-free cooking.)
2) In a separate container, combine the rinsed dal with turmeric powder, a dash of oil, and 1 cup of water.
3) Pour 1–2 glasses of water into the base of the pressure cooker or Instant Pot. Position a trivet or metal rack at the base of the cooker and carefully place the dal container on top of it.
4) Stack the rice container over the dal container inside the cooker.
5) Cover the rice container with a lid to prevent water from entering. Close the pressure cooker lid, place the whistle, and cook for 3–4 whistles on medium heat. Allow pressure to release naturally. In an Instant Pot, use manual mode (high pressure) for 10 minutes.
6) While rice and dal are cooking, soak tamarind in ½ cup of hot water for 20 minutes. Once softened, mash it using your fingers to extract the pulp. Strain and keep aside. Meanwhile, wash and chop all vegetables.
7) Carefully remove the cooked rice container from the cooker.
8) Use a spoon to gently fluff the rice, ensuring it’s evenly mixed without breaking the grains.
9) Remove the cooked dal container.
10) Whisk the dal until it turns smooth and creamy. Use a hand whisk or immersion blender. Set aside.
11) Heat 1 tablespoon of oil in a large pan over medium heat. Once hot, add chopped onions.
12) Sauté until the onions become soft, translucent, and lightly golden.
13) Add all chopped vegetables: tomatoes, potatoes, carrots, beans, and peas.
14) Mix everything well and season with salt. Sauté the mixture for 3–4 minutes to enhance flavor.
15) Pour in 1 cup of water to help cook the vegetables.
16)Place a lid over the pan and let the vegetables cook on medium heat for 8–10 minutes, or until they turn soft and tender. Stir occasionally. Add more water if it dries out too quickly.
17) Once the vegetables are cooked, add jaggery to balance the tangy flavors.
18) Sprinkle in the Bisi Bele Bath masala powder. Mix well and sauté for a minute so the spices bloom.
19) Add the strained tamarind water along with another 1 cup of water.
20) Stir thoroughly, bring the mixture to a gentle boil, and let it simmer for 2 minutes.
21) Pour in the smooth, cooked dal and stir to combine.
22) Now add the cooked rice.
23) Mix everything together and simmer the mixture for 4–5 minutes. This allows all the flavors to come together. If the mixture feels too thick, pour in some hot water gradually to reach your desired consistency.
Final Tempering (Tadka)
24) On a separate burner, heat ghee in a small tempering pan over medium heat.
25) Add mustard seeds and let them crackle.
26) Add the cashew nuts and dried red chilies to the hot ghee and let them sizzle until fragrant.
27) Sauté until the cashews turn golden and aromatic.
28) Add fresh curry leaves, allowing them to sizzle.
29) Sprinkle in a pinch of hing (asafoetida) for a burst of flavor.
30) Immediately pour this hot tempering over the prepared Bisi Bele Bath. Mix well and serve hot with papad or boondi.
Expert Tips For Perfect Bisi Bele Bath
- Use the Right Rice: Short-grain varieties like Sona Masoori give Bisi Bele Bath its authentic, slightly starchy texture. Avoid long-grain rice like basmati if you want traditional results.
- Cook Dal and Rice Separately: Though it may seem like an extra step, cooking dal and rice separately ensures the perfect texture—soft and creamy dal, yet fluffy rice grains that don’t turn mushy.
- Homemade Spice Powder = Game-Changer: If time allows, prepare your own Bisi Bele Bath powder with freshly roasted spices. It will drastically elevate the aroma and taste compared to store-bought blends.
- Balance the Flavors: Bisi Bele Bath is all about harmony. Tamarind gives tang, jaggery brings sweetness, and the spice powder adds heat. Adjust each according to your taste.
- Tempering is Crucial: The final tadka of ghee, mustard seeds, cashews, curry leaves, and hing adds an unbeatable nutty fragrance and crunch. Don’t skip it!
Serving Suggestions:
Serve Bisi Bele Bath hot, right after mixing the tadka. Pair it with crispy potato chips, boondi, or papad for crunch. A dollop of ghee on top takes it to the next level! For a complete South Indian platter, serve with a side of raita or cucumber kosambari.