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BISIBELEBATH

A signature dish of the Mysore/Bangalore region in Karnataka, Bisibelebath is a wholesome all-in-one meal that has rice, lentils, and vegetables and a delightful flavor. This comfort food is the south Indian version of khichdi. And what makes Mysuru Bisibelebath what it is, is the special Bisibelebath Podi (masala) made with over 10 spices roasted and brought together in just the right proportions. Thindi Box Spice Blends has taken care of that part of the recipe for you, so you can put this meal together easily and enjoy all its goodness! Remember to serve it piping hot!

Bisi Bele Bath.PNG
Mysuru Bisibelebath Recipe: Image

  1. Pressure cook rice and tuvar dal together or separately. If time permits cook them separately. (Rice should not be too mushy, but tuvar dal should be well cooked).

  2. Cut vegetables

  3. If you are using fresh tamarind pulp, keep the extract ready from 1 small lime-sized tamarind.


Ingredients

  1. Water - 5-6 cups (approx.)

  2. Rice - 1 cup

  3. Tuvar Dal - 3/4 cups

  4. Cubed Vegetables (carrots, beans) - ½ cup

  5. Tamarind pulp - 1 tbsp.

  6. Jaggery - ½ tbsp.

  7. Turmeric powder - ¼ tsp

  8. Curry leaves - 1 sprig

  9. Salt - 1 tsp (or as per taste)

  10. Thindi Box BBB Podi - 2.5 tbsp (adjust as per spice preference)

  11. Ghee - 2 tsp

  12. Cilantro (chopped) - 2 tbsp

  13. Green chilli - 1 (optional)

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For Tempering:

  1. Ghee - 1 tbsp

  2. Mustard seeds  - ½ tsp

  3. Red chilies - 1

  4. Hingue (asaphoetida) - ½ tsp

  5. Curry leaves - from 1 sprig

  6. Cashew - 5-10 pieces

  7. Peanuts - 10-15 pieces

  8. Onion - 1/2 cup chopped (optional)

  9. Green bell peppers - 1/2 cup chopped (optional)


Method

  1. Take rice and toor dal together. Wash and drain. Now add 3.5-4 cups water and pressure cook (about 3-4 whistles). If you are cooking separately, for rice use 2.5-3 cups of water, for tuvar dal, use 1.5 cups of water and pressure cook. When this is ready, keep it aside.

  2. In another large vessel, boil the vegetables in enough water.

  3. Add tamarind pulp, jaggery, and turmeric powder. Let it come to a rolling boil. (And green chilli if you plan to use it for extra heat).

  4. Now add curry leaves, and salt to the vessel.

  5. Lower the flame and add the cooked rice and tuvar dal. Adjust the consistency with more water if required. It should be a little runny at this stage.

  6. Now time to add Thindi Box BBB Podi. Mix well to make sure there are no lumps.

  7. Add more water (1cup) to adjust the consistency, if required. Keep stirring to make sure it doesn’t get burnt.

  8. Add a dollop of ghee, stir, and switch off the flame.

  9. Prepare the tempering and pour it on top of the Mysuru bisibelebath

  10. Garnish with plenty of fresh coriander leaves!

  11. Enjoy!


Notes:​

  •  This dish will thicken as it cools down. So do keep the consistency watery when you are done preparing it.

  • Before serving, if it is too thick adjust the consistency by adding some boiling water and a pinch of salt. And re-heat it.

  • Onion and bell pepper in the tempering gives an added flavor to the dish and can be used as a variation.

  • Tastes best when served pipping hot! Bisi translates to 'hot'!!

Mysuru Bisibelebath Recipe: Recipes
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