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Authentic Bisi Bele Bath Recipe

The document provides a recipe for Bisi Bele Bath, a traditional dish from Karnataka, including ingredients for rice, dal, masala, optional vegetables, and tempering. It outlines steps for cooking rice and dal, preparing the masala, cooking vegetables, combining all ingredients, and tempering before serving. The dish is typically served hot with accompaniments like boondi, papad, or potato chips.

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bhavani shankar
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4 views2 pages

Authentic Bisi Bele Bath Recipe

The document provides a recipe for Bisi Bele Bath, a traditional dish from Karnataka, including ingredients for rice, dal, masala, optional vegetables, and tempering. It outlines steps for cooking rice and dal, preparing the masala, cooking vegetables, combining all ingredients, and tempering before serving. The dish is typically served hot with accompaniments like boondi, papad, or potato chips.

Uploaded by

bhavani shankar
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Bisi Bele Bath recipe from Karnataka:

Ingredients

For the Rice and Dal:

 1 cup rice

 ½ cup toor dal (pigeon peas)

 4 cups water

 ½ tsp turmeric powder

 Salt to taste

For the Masala:

 2 tbsp coriander seeds

 1 tbsp chana dal

 1 tsp urad dal

 6–8 dried red chilies

 ½ tsp fenugreek seeds

 1-inch cinnamon stick

 3–4 cloves

 ½ cup grated coconut (optional)

 1 tbsp oil

Vegetables (optional but traditional):

 ½ cup diced carrots

 ½ cup beans

 ½ cup peas

 ½ cup drumstick pieces

For Tempering:

 2 tbsp ghee
 1 tsp mustard seeds

 8–10 curry leaves

 2 dried red chilies

 A pinch of asafoetida (hing)

Tamarind:

 Lemon-sized ball of tamarind soaked in warm water (extract juice)

Steps

1. Cook Rice and Dal:

o Wash rice and dal together.

o Pressure cook with turmeric and water until soft and mushy.

2. Prepare Masala:

o Dry roast coriander seeds, chana dal, urad dal, fenugreek, cinnamon, cloves,
and red chilies until aromatic.

o Cool and grind to a fine powder (add coconut if using).

3. Cook Vegetables:

o Boil vegetables until tender.

4. Combine Everything:

o In a large pot, mix cooked rice-dal, vegetables, tamarind extract, salt, and
ground masala.

o Add water to adjust consistency (should be slightly runny).

o Simmer for 10–15 minutes.

5. Tempering:

o Heat ghee, add mustard seeds, curry leaves, red chilies, and hing.

o Pour over Bisibelebath and mix well.

6. Serve Hot:

o Traditionally served with boondi, papad, or potato chips.

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