Bisi Bele Bath (Karnataka Spiced Rice, Lentils and Vegetables)
بسی بیلے باتھ (کرناٹک کے مصالحے دار چاول، دال اور سبزیاں)
The name means "hot lentil rice" in Kannada, and that's exactly what it is: a soft, spicy, tangy mix of rice, toor dal and vegetables, somewhere between sambar and khichdi. It's the signature dish of Bangalore and Mysore homes and the old Mysore palace kitchens, made with a roasted spice paste of coriander, dried chillies, cinnamon and coconut. Eat it hot, with a spoon of ghee on top and something crunchy on the side.
- ⏱ Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Medium
- Serves 5
Method
Tap a step when it is done.
Rinse the rice and dal together and cook with the turmeric and 4 cups of water for 25 minutes (or 4 whistles in a pressure cooker) until very soft. Mash lightly.
Meanwhile, dry-roast the coriander seeds, dried chillies, chana dal, cinnamon, cloves and fenugreek in a pan for 3–4 minutes until fragrant. Add the coconut for the last minute. Cool and grind to a paste with a little water.
In another pot, simmer the carrot, beans, peas and shallots in 1 cup water with the tamarind, jaggery and salt for 10 minutes until tender.
Add the spice paste and simmer for 3 minutes, then stir in the rice and dal mixture. Add hot water to make it soft and loose, like a thick porridge, and simmer for 5 more minutes.
For the , heat the ghee, crackle the mustard seeds, fry the cashews golden and add the curry leaves and . Pour over and serve hot with papad or boondi.
Kitchen notes
Ready-made bisi bele bath powder is sold in Indian grocers; use 2–3 tbsp instead of the roasted paste.
It thickens fast. Keep it looser than you think; it should flow off the spoon.
A final spoon of ghee on each plate is traditional.
Karnataka’s one-pot classic
Bisi bele bath (pronounced bisi bay-lay baath) is said to have come from the kitchens of the Mysore palace, and it’s still one of Karnataka’s best-loved dishes, served in homes, at weddings and in Bangalore’s famous “darshini” fast-food cafés. It’s the kind of meal that needs nothing else beside it except something crunchy.
The roasted spice paste
What sets it apart is the fresh spice paste. Coriander seeds, dried red chillies, a little chana dal, cinnamon, cloves and fenugreek are roasted until fragrant, then ground with coconut. Roasting releases the oils and gives a deep, toasty flavour you can’t get from raw powders. Kashmiri chillies give the dish its rich red-brown colour without too much heat.
Soft and spoonable
Bisi bele bath is served hot and soft, almost like a thick stew of rice. It firms up quickly as it cools, so loosen it with hot water before serving.
Serving
Serve with a spoon of ghee, crisp papad, or khara boondi (the same tiny fried gram-flour pearls used in boondi raita). Plain yogurt or curd rice makes a cooling follow-up.
Questions people ask
How is bisi bele bath different from khichdi?
It's spicier and tangier, with tamarind, vegetables and a roasted spice paste. Khichdi is milder and simpler.
Can I make it in one pot?
Yes. Pressure-cook the rice, dal and vegetables together, then add the tamarind and paste and simmer.
Nutrition (estimate, per serving)
- Calories
- 390
- Protein
- 12 g
- Fat
- 14 g
- Carbs
- 54 g
