Bisi Bele Bath
A Traditional Karnataka Delight Made with Vinika Foods Premium Rice
Experience the authentic taste of Karnataka with Bisi Bele Bath, a wholesome one-pot meal that perfectly blends rice, lentils, fresh vegetables, aromatic spices, and tangy tamarind. Prepared using Vinika Foods Premium Rice, this comforting dish offers rich flavors, a creamy texture, and exceptional taste in every bite.
Preparation Time
20 Minutes
Cooking Time
40 Minutes
Serves
4 People
Ingredients
For the Rice & Dal
- 1 cup Vinika Foods Premium Sona Masuri Rice
- ½ cup Toor Dal (Split Pigeon Peas)
- 4 cups Water
Vegetables
- 1 Carrot (diced)
- 10 Beans (chopped)
- ½ cup Green Peas
- 1 Potato (cubed)
- ½ cup Pumpkin (optional)
- 1 Drumstick (cut into pieces)
For the Masala
- 2 tbsp Bisi Bele Bath Powder
- 1 Onion (sliced)
- 1 Tomato (chopped)
- 2 tbsp Tamarind Pulp
- 1 tsp Jaggery
- Salt to taste
For Tempering
- 2 tbsp Ghee
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 8–10 Curry Leaves
- 2 Dry Red Chillies
- A pinch of Asafoetida (Hing)
- 10 Cashew Nuts
Method
Step 1 – Cook the Rice & Dal
Wash Vinika Foods Premium Rice and toor dal thoroughly. Pressure cook them together with water until soft and mash lightly.
Step 2 – Cook the Vegetables
Cook the chopped vegetables separately until they are tender but still retain their shape.
Step 3 – Prepare the Masala
In a large pan, sauté onions until golden. Add tomatoes and cook until soft.
Mix in Bisi Bele Bath powder, tamarind pulp, jaggery, and salt. Cook for 3–4 minutes until the spices become aromatic.
Step 4 – Combine Everything
Add the cooked vegetables to the masala.
Mix in the cooked rice and dal.
Add hot water as required to achieve a creamy consistency and simmer for 10–15 minutes on low heat, allowing all the flavors to blend beautifully.
Step 5 – Prepare the Tempering
Heat ghee in a small pan.
Add mustard seeds, cumin seeds, curry leaves, dry red chillies, hing, and cashew nuts.
Fry until the cashews turn golden.
Pour the tempering over the Bisi Bele Bath and mix gently.
Step 6 – Serve Hot
Serve piping hot with a generous drizzle of ghee.
Best Served With
Pickle
Crispy Papad
Potato Chips
Boondi
Onion Raita
Plain Curd
—— Julio Cortázar
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