Bisi Bele Bath | Karnataka Style Sambar Rice | Karnataka Style Sambar Sadam

Hi Supermoms,

This is a popular and tasty rice recipe. Perfect  Lunch Menu .'Bisi' means' piping hot' in Kannada and Bele means lentil. So this is a tangy rice and lentil dish. This is a traditional Karnataka special dish and every household has their own recipe for making this rice. Ideally adding very less vegetables brings out more flavours in this rice. I make both variations - with lots of vegetables ( made in in my snap kitchen episode ) and without vegetables ( only onions) and frankly, the Bisi bele bath with only onions tasted much more yummier. 

You can make this dish in a pressure cooker as a one pot dish or can boil rice and dal together , make sambar and then mix and bring them to a boil.  The  bisi bele bath should be free flowing and served hot. Papad/Appalam/boondi are all favourite accompaniments to this dish.

I served Sundakkai Raita along with this rice last week. The best comfort food. 

Bisi Bele Bath :

Preparation time : 5 minutes

Cooking time : 45 minutes

Serves : 4-5

1 cup = 250 ml cup

Ingredients :

1 cup raw rice ( I used Sona masoori) 

1 cup tuvar dal/arhar dal/pigeon peas

1/4 teaspoon turmeric powder

7-8 cups of water

salt to taste

For the Bisi Bele Bath masala:

Roasted and ground :

1 teaspoon  oil ( I use sesame oil)

1 teaspoon channa dal

1 teaspoon urad dal

1 tablespoon coriander seeds

5-6 dry red chillies ( adjust according to the heat of the red chillies)

1/2 teaspoon cumin seeds/jeera

1 teaspoon peppercorns

1/4 teaspoon poppy seeds

1/4 teaspoon methi seeds

1" cinnamon stick

2 cloves

2 green cardamom

Add without roasting :

1/4 cup fresh coconut ( finely chopped)

gooseberry size tamarind

1 teaspoon jaggery ( powdered)oil 

For tempering :

1 tablespoon oil

1 teaspoon mustard seeds

1 bay leaf ( halved)

1 sprig curry leaves

1 large onion ( thinly sliced)

pinch of asafoetida

For garnish :

1 tablespoon ghee/clarified butter ( If vegan use oil)

5-6 cashew nuts ( broken ) ( optional)

You can also check out the Bisi Bele Bath recipe video below 

Method :

1. Heat a kadai/pan with oil and grind all the ingredients given under ' to roast and ground' and roast each of them separately till they turn fragrant and transfer them to a mixer jar .

2. Add coconut, jaggery , tamarind and grind the mixture into a smooth paste by adding water little at a time and set it aside.

3. Heat a cooker/pressure pan with oil ( for tempering ) and temper with ingredients given under ' for tempering'.

4. Add salt, turmeric powder and keep stirring till the onions turn transparent. Add the ground Bisi bele bath masala mixture and 1 cup of water.

Note : Add water to the ground masala , mix well and then add it to the cooker/pan/kadai to avoid the masala becoming lumpy. 

5. While the masala is cooking over low flame, wash the rice and toor dal ( together) at least two times .

6. Add the rice and dal mixture to the boiling masala mixture.

7. Add more water ( the quantity I have given will vary depending upon the rice and dal variety you are using ).

8. Adjust salt and pressure cook the Bisi bele bath for at least 3-4 whistles over medium flame.

Chef tip : If you have boiled rice and dal already, then add the cooked mixture to the masala mixture, add 2 cups of water and keep stirring to mix well.

9. Once the steam releases, open the pressure cooker , if the mixture is not loose, add 1 cup water( adjust), mix over low flame and switch off.

10. Heat ghee/oil , roast cashews ( optional) and when the ghee is hot, switch off and pour it over the bisi bele bath and serve immediately.

A delicious meal by itself. 

Happy Cooking !

With love,

Masterchefmom