Name: Bisi Bele Bhath Recipe | How to make Bisi Bele Bhath
Cuisine: Indian

Bisi Bele Bhath Recipe | How to make Bisi Bele Bhath

Nisha Madhulika |
5,324 times read

Bisi Bele Bhath is rice and vegetable-based preparation from Karnataka. It is delicious as well as healthy. This traditional dish of Karnataka is easy to prepare, and the ingredients required are available in every Indian kitchen.

Let's begin the preparation.

Ingredients Required for Bisi Bele Bhath:

Rice - 1/2 Cup (100 grams)
Tuvar Lentils - 1/4 Cup (50 grams)
Carrot - 1 (Chopped)
French Beans - 8-10 (Chopped)
Cauliflower - 1/2 Cup (Chopped)
Green Peas - 2-3 tbsp
Green Capsicum - 1/2 Cup (Chopped)
Salt - 1.5 tsp (total)
Desi Ghee - 2.5 tbsp (total)

For Tadka:

Desi Ghee - 3 tbsp
Cashews - 14, (7 Chopped)
Mustard Seeds - 1/2 tsp
Curry Leaves - 10-12
Turmeric Powder - 1/4 tsp
Tomato - 1 (Chopped)
Tamarind Pulp - 1 tbsp
Salt - 3/4 tsp
Coriander Leaves -1 tsp
Frozen Cheese - 1 tbsp

For Masala:

Split Chickpeas - 1 tbsp
Split Black Gram Lentils- 1 tbsp
Desi Ghee - 1/2 tsp
Red Chilli - 2
Coriander Seeds - 1 tbsp
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Asafoetida - 1 pinch
Poppy Seeds - 1 tsp
Coconut - 1 tbsp (Chopped)
Cinnamon - 1-inch stick
Cardamom - 2
Nutmeg - 1, Small piece
Cloves - 2
Black Pepper - 4-5
Mustard Seeds - 1/2 tsp
Turmeric Powder - 1/2 tsp

Bisi Bele Bhath Recipe:

Add 1/2 cup of rice & 1/4 cup of arhar dal (soaked in water for 20 minutes) to the pressure cooker.

Add bite-size chopped veggies to the pressure cooker - 1/2 cup cauliflower, 8-10 beans, 1-carrot, and 2-3 tbsp of peas. Add 2.5 cups of water, 1 tsp of salt, and 1 tsp of ghee to the cooker.

Put on the cooker's lid and pressure cooker rice-dal for a whistle. After a whistle, cook rice and dal for 2 mins over low flame. Turn off the stove after 2 minutes, and wait for the cooker's pressure to settle. Meanwhile, we will prepare masala for bhath.

Add 1 tbsp of chana dal and 1 tbsp of urad dal to a pan. Dry roast the lentils over the low-medium flame till golden brown. Once the lentils become aromatic and their color changes slightly, take them out on a plate.

Add 1/2 tsp of ghee, 2-red chilies, 1 tbsp of whole coriander seeds, 1/2 tsp of cumin seeds, less than 1/4 tsp of fenugreek seeds, 1-pinch Hing, 1 tsp of poppy seeds, and 1 tbsp of chopped dry coconut to the pan.

Add 1-inch cinnamon, 2-cardamom, 1-small nutmeg piece, 2-cloves, 4-5 black pepper, 1/2 tsp of mustard seeds, 1/4 tsp of turmeric powder to the pan, and saute over the low-medium flame while stirring constantly.

Once the masala is roasted, transfer it to the roasted lentils plate. Allow the masala to cool, then grind it into a fine powder.

To prepare Tadka, heat 2 tbsp of ghee/oil in a pan. Once the ghee melts, add 7-chopped & whole cashews each to the pan, and roast till slightly golden.

Alternative: You can take peanuts instead of cashews.

Once the cashews turn brown, take them out and add 1/2 tsp of mustard seeds to the pan. When the mustard stops crackling, add 10-12 curry leaves, 1/4 tsp of turmeric powder, 1-chopped tomato, 1/2 Cup of capsicum to the pan, and saute them lightly.

Now, add 1 tbsp of tamarind pulp, 1/2 cup of water, ground masala, chopped roasted cashews to the pan, and mix well. Cover the pan and simmer Tadka for 2 minutes.

After 2 minutes, when the cooker's pressure has cleared up, add cooked rice to the Tadka masala and mix well. Add 1/2 cup of water if the mixture appears thick. Add 1/2 tsp of salt; in total, we have added 1.5 tsp of salt.