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Bisi bele bath recipe

Bisi bele bath


for the rice:
  • Rice - 1 cup
  •  Peanuts -¼ cup
  • Salt to taste
  • Water -2.5 cups 
  • For dal
  • Arhar dal/tuvar dal -¾ cup
  • Turmeric powder -½ tsp
  • Water as per required
Vegetable Required:
  • Carrot -1 medium 
  • Beans -½ cup
  • Peas -½ cup
  • Brinjals -3 to 4 small
  • Onion -1 medium
  • Tomato -1 medium 
  • Tamarind (soaked in water) -1 tbsp
  • Bisi bele bath masala  -3 tbsp (dissolved in 1 cup water)
  • Desiccated coconut -2 tbsp
  • Salt to taste
  • Water as per required


For Tadka(seasoning)
  • 3 to 4 tbsp ghee or oil
  • 1 or 2 marathi moggu (optional)
  • 1 tsp mustard 
  • 2 to 3  dry red chilies
  • 12 to 15 curry leaves 
  • ¼ tsp asafoetida 
  • 18 to 20 cashews 
Rinse rice and peanuts first. add 2.5 cups water.soak rice and peanuts for 20 to 25 minutes. salt.keep add on top of the stove and cook rice.

if necessary, you can add a little water when cooking rice, bring to a boil, then lower the flame. simmer until the rice grains are well cooked. peanuts would also cook well. cover and keep aside.preparing lentils and vegetables.

1 tablespoon tamarind dip tight or ½ cup of warm water for 25-30 minutes.press later and extract the tamarind pulp.

in a casserole, add rinsed tuvar dal  turmeric powder and 2 to 2.5 cups water ,pressure cook for 8-9 whistles or until the dal is cooked soft.once pressure settles on its clean, crush the dal and keep aside.

in another pan, take the chopped veggies and ¼ tsp salt. pour 2 cups water and stir.

cover and allow the veggies to cook till they are cooked and still retain their shape.


now in the cooker with the mashed dal, add the cooked rice and peanuts,then add the cooked vegetables along with its stock. stir lightly.add 1 cup water. add tamarind pulp. mix everthing well taking care the rice grains do not break.

now in another pan or bowl, take the 3 tbsp bisi bele bath masala and 1 cup water.

stir very well. the masala tend to stick to the back of the spoon while stirring, so scrape it off and add to the mixture.

now add this bisi bele bath + water mixture in the cooker.add desiccated coconut. add 1 tsp salt or as required. stir well.

keep the cooker without the lid on the stove top and simmer on a low flame for about 20 to 25 mins. add more water if required. keep on stirring often. the raw aroma of the tamarind has to go away and all the flavors should be blended well. cover and keep aside once done.

in a another pan or the tadka/tempering pan, heat ghee or oil first. crackle the mustard seeds and then temper the curry leaves, marathi moggu, dry red chilies, cashews and asafoetida till the dry red chilies change color and the cashews turn a light golden. don't burn the spices.
pour this tempering in the prepared bisi bele bath. stir and cover the cooker with its lid for about 5 mins, so that the tadka flavors infuse in the bisi bele bath.

serve  bisi bele bath with  some ghee  or potato or banana chips/wafers or fried papads.