Bisibele Bath or bisibele Hulianna is a dish from Karnataka and is part of Udupi cuisine. This name Bisibele Bath means "hot lentil rice" in Kanadda language .The main ingredients are rice, toor dal and vegetables along with some aromatic spices.
The texture of this dish is smooth and of pulpy consistency like porridge with some warm spices like coriander, chilli, cloves, cinnamon and asant. Tamarind adds to the tanginess and jagery gives this dish a sweet taste.
The main flavour in Bisibele bath recipe comes from bisibele Bath Masala which is made by roasting and grinding the chana, urad dal with dry spices. When Making bisibele bath masala some people add coconut, I usually skip it. You can choose to add coconut if you are making authentic Karnataka bisibele bath .You can also buy a packaged Bisi Bele Bath Masala from market which is readily available in stores.
The vegetables I am using in this recipe of bisibele bath is capsicum, peas, beans, onion and carrots. You can also add any other vegetables like potatoes, pumpkin etc. This dish takes some time to cook as you have to cook the rice, dal and vegetables separately. It is finished and finally add the tempering but the final taste of the dish is quite rewarding for all your efforts.
Bisibele bath is common breakfast in South India but can be a great option for lunch or light dinner. It is served with coconut chutney, pickle and crispy fried aplam. I serve it with dahi/raita and papad just the way we eat khichadi in north India. Let us take a look at the recipe. If you like
Bisibele Bath Recipe Video in Hindi
- Bisi bele bath masala powder!
- 2 whole red chilli
- 1 cinnamon stick
- 3 cloves or laung
- 1 teaspoon jeera
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- teaspoon ½methi seeds
- 2 teaspoon coriander seeds
- 1 cup rice
- cup ½toor dal
- cup ½peas
- cup ½capsicum chopped
- cup ½carrot chopped
- cup ½beans chopped
- ½ onion chopped
- 1 tablespoon tamarind pulp
- 1 tablespoon jaggery
- 3 tablespoon ghee
- 6-7 curry leaves
- Few cashews
- 1 teaspoon mustard seeds
- 2 dry red chillies
- Salt to taste
- 1 teaspoon chopped coriander
- Wash and soak rice and dal separately for 30 mins.
- In the meanwhile dry roast all the ingredients for Bisi bele bath masala powder and grind them together into a fine powder. Keep it aside.
- Cook the rice and dal separately.
- The dal should be cooked properly and in mushy consistency.
- In a pan heat water and cook all vegetables.
- When the vegetables are slightly under cooked add tamarind pulp, bisi belle bath masala, salt and cook them together.
- Now add cooked dal and cooked rice and cook them together to a smoother consistency.
- In a different pan add ghee for tempering.
- Add curry leaves, mustard seeds, red chilli, cashews in hot ghee and stir well.
- Add this temper over bisi belle bath.
- Garnish with some coriander leaves.
- Serve hot with dahi/yogurt and sev.