Bisi Bele Bath Recipe

Method22 steps · about 50 min

1. 1

   Step 1: Choose ONE spice-powder route. For ready-made powder, use 2–3 tbsp MTR or similar bisi bele bath powder and skip steps 1–4 and the homemade powder ingredients. For homemade powder, dry-roast the 4 dried red chilies, 1 tsp chana dal and 1 tsp urad dal over low heat until the dals are golden.

   Uses 4 dried red chilies · 1 tsp urad dal · 1 tsp chana dal

2. 2

   Step 2: Then fry coriander seeds (1.5 tbsp), cloves (2), cinnamon & moggu. When they turn aromatic remove to a plate.

   Uses 1 inch cinnamon stick · 2 whole cloves · 1.5 tbsp coriander seeds · 1 marati moggu

   
3. 3

   Step 3: Add methi seeds & roast. When the seeds turn aromatic, add in cumin and coconut.

   Uses 1 tsp cumin seeds · 2 pinch fenugreek seeds · 1 tbsp dried coconut

4. 4

   Step 4: Next when these turn aromatic turn off and cool all the ingredients. Make a fine powder & set aside.

   Uses roasted chilies and dals · roasted coriander aromatics · roasted methi, cumin, and coconut

   
5. 5

   Step 5: Add rice (0.75 cup) to a bowl and rinse it well a few times. In a separate bowl wash dal a few times.

   Uses 0.75 cup rice · 0.5 cup toor dal · water for rinsing rice and dal separately

6. 6

   Step 6: Pour 1¾ cups water to the rice bowl & 1 cup water to the dal bowl.

   Uses 1.75 cup water · 1 cup water · rinsed rice and dal

7. 7

   Step 7: Put the separate rice and dal bowls in the pressure cooker using its pot-in-pot arrangement. Add the manufacturer-required steam water to the OUTER cooker, separate from the measured water in the inner bowls. Pressure-cook 3–4 whistles, release pressure according to the cooker instructions and check both rice and dal are soft and fully cooked.

   Uses outer pressure-cooker steam water as required by its manufacturer · hydrated rice and dal bowls

   
8. 8

   Step 8: While the rice & dal cooks, soak tamarind (3 tbsp) in half cup hot water. Squeeze it and filter to a bowl. Keep 2 to 3 tablespoons of this aside for later use.

   Uses 3 tbsp tamarind · 0.5 cup hot water

   
9. 9

   Step 9: Keep the reserved 2–3 tbsp tamarind extract aside. Mix the REMAINING filtered extract with 1½ tsp jaggery, ½ tsp salt and ONE powder route: all homemade bisi bele bath powder from step 4, OR 2–3 tbsp ready-made powder if you skipped the homemade blend. Stir until smooth and keep aside.

   Uses 1.5 tsp jaggery · 0.5 tsp salt · 2–3 tbsp ready-made powder ONLY if homemade powder omitted · all homemade bisi bele bath powder ONLY if commercial powder omitted · remaining filtered tamarind extract after 2–3 tbsp reserved

   
10. 10

    Step 10: Mash the dal to smooth and add to rice. If desired can mash rice as well.

    Uses cooked rice and dal

    
11. 11

    Step 11: Heat a pan with 1 teaspoon ghee & add the vegetables.

    Uses 1 tsp ghee · 0.5 cup carrot · 0.25 cup green peas · 5 French beans · 8 shallots · 0.25 cup bell pepper

    
12. 12

    Step 12: On a medium high flame saute for 3 to 4 mins to bring out the flavors.

    Uses vegetables in ghee

13. 13

    Step 13: Pour 1 cup of water and cook the veggies till they are ¾ done. This way they retain the crunchiness.

    Uses 1 cup water · sautéed vegetables

14. 14

    Step 14: Pour the tamarind mix and stir well. Allow it to boil for few minutes.

    Uses cooked vegetables · prepared tamarind mixture

15. 15

    Step 15: Add the mashed rice dal and mix well. Next add ¾ to 1 ¼ cups water and stir well.

    Uses ¾–1¼ cups final consistency water · mashed rice and dal · vegetable tamarind base

16. 16

    Step 16: Let the rice come to a boil on a medium flame. This takes around 4 to 6 mins.

    Uses combined bisi bele bath

17. 17

    Step 17: Simmer until thick but still pourable. Taste and, only if needed, add some of the reserved 2–3 tbsp tamarind extract, extra salt or extra jaggery.

    Uses extra jaggery only to taste at finish · extra salt only to taste at finish · up to reserved 2–3 tbsp tamarind extract ONLY if needed · simmered bisi bele bath

18. 18

    Step 18: Bisi bele bath usually turns thick upon cooling so remove it a bit early.

    Uses thickened bisi bele bath

19. 19

    Step 19: Heat 1 to 2 tablespoons ghee or oil in a small pan.

    Uses 1–2 tbsp ghee

20. 20

    Step 20: Add cashews (10) and fry them until light golden. Then add mustard and red chilli.

    Uses 10 cashews ( broken) · ½ teaspoon mustard seeds · 1 red chili (broken (deseeded)) · hot ghee

21. 21

    Step 21: When the mustard splutters, add curry leaves (1 sprig). When the leaves turn crisp, add hing.

    Uses 1 sprig curry leaves · 1 Pinch asafoetida ((hing, use gluten-free if needed)) · cashew-mustard-chili tempering

22. 22

    Step 22: Pour the complete cashew-mustard-chili/curry-leaf tempering over the cooked bisi bele bath and mix. Add extra topping ghee only if desired. Serve hot with optional ready-cooked papad.

    Uses extra ghee only if desired for topping · ready-cooked papad for serving · prepared tempering · cooked bisi bele bath before tempering