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Bisi Bele Bath By Chef Pankaj Bhadouria

Bisi Bele Bath

Bisi Bele Bath is a spicy one-pot rice dish from Karnataka. Chef Pankaj Bhadouria shares the recipe in detail.
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Cooking Time

18-20 Min

Meal Type


Preparation Time

15-20 Min



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  • For Bisi Bele Bath

    • 1 cup soaked pigeon peas

    • water as required

    • 1 tsp turmeric powder

    • salt to taste

    • 1 tbsp oil

    • 3-4 dried red chillies

    • 1 tbsp split chickpeas

    • 1 tbsp black gram

    • 1 tsp cumin seeds

    • 1 tsp mustard seeds

    • 1 tsp fenugreek seeds

    • 1 tsp coriander seeds

    • 8-10 cloves

    • 4-5 green cardamon

    • 1 cinnamon stick

    • 1 tsp poppy seeds

    • 3-4 tbsp desiccated coconut

    • 2 cup soaked rice

    • 1/2 cup chopped green beans

    • 1/2 cup chopped carrots

    • 1/2 cup green peas

    • 1/2 cup chopped tomatoes

    • 1/4 cup chopped capsicum

    • 1/2 cup chopped cauliflower

    • 1/4 cup soaked peanuts

    • 1 cup diced potatoes

    • 1/4 cup chopped brinjal

    • salt to taste

    • 3-4 tbsp tamarind pulp

    • 2 tbsp grated jaggery

    • 4-5 tbsp ghee

    • 1/4 tsp asafoetida

    • 1 tbsp split chickpeas

    • 1 tbsp black gram

    • 1 tsp mustard seeds

    • 8-10 curry leaves

    • 2 tbsp chopped ginger

    • 1 tbsp chopped green chillies

    • 8-10 cashew nuts

    • 1 tbsp ghee


  1. 1

    Boil the soaked pigeon peas with water, turmeric powder and salt.
  2. 2

    Heat oil in a kadhai, and add dried red chillies, split chickpeas, black gram & saute.
  3. 3

    Add cumin seeds, mustard seeds, fenugreek seeds, coriander seeds, cloves, green cardamom, cinnamon stick, poppy seeds and saute. Cool the mixture.
  4. 4

    When dal is half cooked, add in soaked rice, chopped green beans, chopped carrots, green peas, chopped tomatoes, chopped capsicum, chopped cauliflower, soaked peanuts, diced potatoes, chopped brinjal and mix.
  5. 5

    Add water, salt and mix. Cover the pot and cook the vegetables.
  6. 6

    Grind the spice mixture. Add desiccated coconut and grind again.
  7. 7

    When the vegetables and rice is cooked, add tamarind pulp, grated jaggery, masala mixture. Mix & let it cook for 1-2 minutes.
  8. 8

    Heat ghee in a tadka pan add ghee, add asafoetida, split chickpeas, black gram, mustard seeds, curry leaves, chopped ginger, chopped green chillies, and cashew nuts.
  9. 9

    Pour the tempering on the bisi bele bath and mix gently. Serve hot with ghee.

Bisi Bele Bath or hot lentils and rice is a traditional dish. It is believed to have originated in the royal kitchen of the Mysore Palace.

This dish is made with lentils, veggies, rice and ghee. Carrots, beans, green peas and onions are the vegetables used. A tang of tamarind and a little jaggery to balance the taste is added to the rice and vegetables. A tempering of ghee and curry leaves takes this dish to another level.

Bisi Bele Bath is a delectable and wholesome dish.

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