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+ servings

Bisi bele bath




  • 3-4 tablespoon bisi bele bath masala powder see notes
  • 2 cups rice
  • 1.5 cups pigeon pea (toor dal)
  • 1 medium potato cut into small cubes
  • 2 medium carrots cut into small cubes
  • ½ cup beans cut into 1 inch pieces
  • 1 small capsicum cut into small pieces
  • ½ cup cauliflower
  • ¼ cup peas
  • ¼ cup hyacinth bean (avarekalu)
  • 1 tablespoon tamarind pulp
  • A small piece jaggery
  • Salt to taste

For tempering (seasoning)

  • 4-5 tablespoon ghee
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • A small pinch asafoetida (hing)
  • 4-5 curry leaves
  • 1 teaspoon ginger paste
  • 4-5 cashew


  • Wash the rice thoroughly and soak it for 30 minutes
  • Boil the toor dal in a pressure cooker and set aside
  • Heat a large frying pan or kadhai and add 4 tablespoon ghee. Add mustard seeds and let it splutter
  • Add cumin seeds, hing, curry leaves, and ginger paste
  • Add carrot and pototes and mix well
  • Drain all the water from the rice and add it to the pan
  • Add salt and water, and bring it to boil. Cover and simmer until the rice is almost cooked
  • Now add boiled dal, rest of the vegetables, tamarind extract, and spice powder. Add some water to adjust the consistency. Bisi bele bath is slightly runny and thin so add water accordingly
  • Simmer for 20-25 minutes. Keep stirring every few minutes
  • In another small pan, heat 1 tablespoon ghee. Fry till the cashew is golden
  • Add the cashew along with the ghee over the bisi bele bath and mix well
  • Serve hot with papad and raita


You may choose to add as much or as little bisi bele bath masala powder as per your preference. Traditionally, this dish is made slightly spicy