Authentic South Indian Bisibelebath Recipe

Ingredients

  • 1 Cup Rice
  • 1/2 Cup Toor Dal (Pigeon Pea Lentils)
  • 2 Tbsp Oil
  • 1 Tsp Mustard Seeds
  • 2 Dry Red Chillies
  • A pinch of Asafoetida
  • 10-12 Curry Leaves
  • 1/4 Tsp Turmeric Powder
  • 2 Tbsp Bisibelebath Powder
  • 1 Cup Mixed Vegetables (Carrot, Beans, Peas, Potatoes, Drumstick)
  • 1 Large Onion, chopped
  • 2 Large Tomatoes, chopped
  • 1/4 Cup Tamarind Juice
  • 2 Tbsp Jaggery Powder
  • Salt to taste
  • 1/4 Cup Fresh Coriander Leaves, chopped
  • 2 Tbsp Ghee (Clarified Butter)
  • 10-12 Cashew Nuts

Steps and instructions

  1. Wash the rice and toor dal together under running water until the water runs clear. Soak them in 3 cups of water for 20 minutes.
  2. Heat oil in a pan over medium heat. Add mustard seeds, dry red chillies, asafoetida, and curry leaves and let them crackle for a few seconds.
  3. Add turmeric powder and bisibelebath powder and cook for another few seconds.
  4. Add the mixed vegetables, onion, and tomatoes to the pan and cook for 2-3 minutes.
  5. Drain the water from the soaked rice and dal and add them to the pan along with 5 cups of water, tamarind juice, jaggery powder, and salt.
  6. Close the lid of the pan and cook on low heat for 20-25 minutes until rice and dal are cooked and the bisibelebath is slightly mushy.
  7. Stir once or twice while cooking. If the bisibelebath is too thick, add some more water and cook for another 5-6 minutes.
  8. Heat ghee in a small pan. Add cashew nuts and fry until they are slightly browned. Pour the ghee and cashew nuts over the bisibelebath and mix well.
  9. Garnish with fresh coriander leaves and serve hot.

Tools for making

  • Large Pan - A sturdy and spacious pan to cook the bisibelebath.
  • Small Pan - A separate pan to fry the cashew nuts in ghee.
  • Spatula - A kitchen tool for stirring and mixing the ingredients.
  • Measuring Cups - To accurately measure the rice, dal, and other ingredients.
  • Knife - To chop the onions, tomatoes, and fresh coriander leaves.
  • Cutting Board - To provide a stable surface for chopping vegetables.
  • Mixing Spoon - For combining the ingredients and seasoning the bisibelebath.
  • Grater - If using fresh coconut, for grating coconut as a garnish (optional).
  • Pressure Cooker - Optional, but can be used to cook rice and dal faster.

Recipe variations

  • Use Quinoa or Millets instead of rice for a healthier alternative.
  • Add a handful of peanuts or cashew nuts for a crunchy texture.
  • Replace the mixed vegetables with your choice of vegetables like bell peppers, cauliflower, or broccoli.
  • Include some cooked chickpeas or black-eyed peas for added protein.
  • For a vegan version, substitute ghee with vegetable oil or coconut oil.
  • Adjust the spiciness by adding more or fewer dry red chillies.
  • Experiment with different spices or spice blends to customize the flavor profile.
  • Add grated coconut or coconut milk for a subtle coconut flavor.
  • Include a spoonful of ghee while serving for extra richness.
  • For a gluten-free option, ensure that the bisibelebath powder used is gluten-free.

Recipe overview

"Bisibelebath is a traditional recipe from the Indian state of Karnataka, celebrated for its unique and rich flavors. This comforting one-pot dish combines rice, lentils, and a variety of vegetables, all cooked together with a special spice powder known as bisibelebath powder. The end result is a deliciously spicy, tangy, and slightly sweet dish that is incredibly satisfying. This recipe also incorporates tamarind juice and jaggery powder, giving it an extra depth of flavor. Garnished with roasted cashews and a drizzle of ghee, this dish is truly a feast for the senses. This recipe will guide you through the steps of preparing homemade bisibelebath, ensuring that you end up with a hearty and delectable meal that you can enjoy at any time of the day."

Common questions

  1. Can I use different vegetables in this recipe? Yes, you can use a variety of vegetables such as carrot, beans, peas, potatoes, drumstick, or any other vegetables of your choice.
  2. What is bisibelebath powder? Bisibelebath powder is a special spice blend used in this recipe. It typically consists of a mix of various spices like coriander seeds, cumin seeds, fenugreek seeds, cinnamon, cloves, dry red chillies, and other aromatic spices. It adds a unique flavor to the dish.
  3. Can I substitute tamarind juice with tamarind paste? Yes, you can substitute tamarind juice with tamarind paste. Use 1 tablespoon of tamarind paste mixed with 1/4 cup of water as a replacement for tamarind juice.
  4. Is it necessary to soak the rice and dal? Soaking the rice and dal helps in better cooking and also reduces the cooking time. It is recommended to soak them for 20 minutes, but if you are running short on time, you can skip the soaking step.
  5. Can I adjust the spice level? Yes, you can adjust the spice level according to your preference. If you like it spicier, you can add additional dry red chillies or chili powder. If you prefer it milder, reduce the amount of bisibelebath powder or dry red chillies.

Serving dishes and utensils

  • Large Pan - A large pan or pot to cook the bisibelebath.
  • Small Pan - A small pan to heat ghee and fry cashew nuts for garnishing.
  • Spatula - A spatula or spoon to stir the ingredients while cooking.
  • Measuring Cups - Measuring cups to measure rice, dal, and other ingredients accurately.
  • Knife - A knife to chop vegetables, onion, and tomatoes.
  • Cutting Board - A cutting board to chop vegetables and other ingredients.
  • Tamarind Juice Extractor - A tool to extract juice from tamarind pulp.
  • Ladle - A ladle to serve the bisibelebath.
  • Garnishing Spoon - A spoon to pour ghee and cashew nuts over the bisibelebath for garnishing.

Origin stories

Bisibelebath hails from the royal kitchens of the state of Karnataka in India. The name "Bisibelebath" literally translates to "hot lentil rice" in the Kannada language. This dish is a rich fusion of flavors, that perfectly marries spicy, sweet, and tangy tastes, much like the diverse culture of the region it comes from. The preparation involves a unique blend of spices, which can vary from one household to the next, making each Bisibelebath experience a unique one. It's not just a meal, it's a tradition passed down through generations, and each bowl carries with it a piece of history, a story of the past, and a delectable slice of the rich Karnataka culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.