Karnataka Style Bisi Bele Bath & Homemade Powder Recipe

Step 1: Prepare Vegetables

Chop beans, carrots, capsicum, onion, and cabbage into small pieces. Keep 1 cup of fresh hyacinth beans (avarekai) ready.

Step 2: Wash Rice and Dal

Take 1 cup of ration rice and 1 cup of toor dal in a bowl. Wash them thoroughly 2-3 times.

Step 3: Pressure Cook Rice, Dal, and Vegetables

Transfer the washed rice and dal to a pressure cooker. Add all the chopped vegetables and fresh hyacinth beans. Pour in 5 cups of water. Mix well. Close the cooker and cook on low to medium flame for 2 whistles (approx. 10-15 minutes).

Step 4: Prepare Bisi Bele Bath Powder - Dry Ingredients

Heat a thick-bottomed pan with 2 drops of oil. Add 2 tsp fenugreek seeds, 4 tsp chana dal, and 8 tsp urad dal. Fry on low flame until aromatic and slightly reddish (approx. 2-3 minutes).

Step 5: Add Whole Spices

Add 8 pieces of 2-inch cinnamon sticks, 12 cloves, 1 tsp black peppercorns, and 10 green cardamom pods. Continue frying on low flame until all spices are fragrant (approx. 2-3 minutes).

Step 6: Add Coriander Seeds and Curry Leaves

Add 4 handfuls of coriander seeds and 1/2 handful of curry leaves. Fry until the curry leaves are crispy and the coriander seeds are aromatic (approx. 3-4 minutes).

Step 7: Add Dry Coconut

Add 1/4 cup (4-5 tsp) grated dry coconut. Fry until the coconut turns light brown (approx. 1-2 minutes). Transfer all fried ingredients to a plate to cool completely.

Step 8: Fry Byadagi Chilies

In the same pan (without adding more oil), add 60 Byadagi chilies. Fry on low flame until they become crispy (approx. 3-4 minutes). Transfer to the plate with other cooled ingredients.

Step 9: Grind the Powder

Once all ingredients are completely cool, transfer them to a mixer grinder jar. Grind to a fine powder. If desired, add 1/2 tsp asafoetida (hing) before grinding. Transfer the prepared Bisi Bele Bath powder to a bowl.

Step 10: Prepare Tamarind Extract

Take 10-15g of tamarind in a small bowl. Add a little water and squeeze to extract the juice. Keep aside.

Step 11: Check Cooked Rice and Vegetables

Open the pressure cooker. The rice, dal, and vegetables should be perfectly cooked and slightly firm. Gently mix them.

Step 12: Prepare Tempering

Heat a separate pot. Add 1 tbsp ghee and 1 tbsp oil. Once hot, add 10 cashews and fry until golden brown.

Step 13: Add Spices to Tempering

Add 1 tbsp mustard seeds, 1 tsp cumin seeds, and a few sprigs of curry leaves. Let them splutter. Add 3 Byadagi chilies and a pinch of asafoetida (hing). Fry for a few seconds.

Step 14: Add Onions, Tomatoes, and Capsicum

Add 1 medium chopped onion and fry until soft. Then add 1 medium chopped sour tomato and 1 medium chopped capsicum. Mix well and cover with a lid. Cook for 5 minutes until tomatoes are soft and capsicum is slightly crunchy.

Step 15: Add Tamarind Extract and Water

Pour in 1 cup of tamarind extract and 2 cups of water. Add 1 tbsp jaggery and 2 tbsp of the prepared Bisi Bele Bath powder. Add salt to taste. Mix well and bring the gravy to a boil.

Step 16: Combine and Simmer

Add the cooked rice, dal, and vegetable mixture to the boiling gravy. Mix thoroughly. Add 1 more cup of water to adjust consistency. If needed, add 1 more tbsp of Bisi Bele Bath powder (total 3 tbsp used in video).

Step 17: Final Touches

Bring the Bisi Bele Bath to a good boil, stirring occasionally. Once it reaches the desired consistency, turn off the stove. Garnish with chopped coriander leaves and mix.

Step 18: Serve

Serve hot Bisi Bele Bath with a dollop of ghee and spicy boondi on the side.

• Use equal proportions of rice and dal to prevent Bisi Bele Bath from becoming too thick after cooling.

• Fry all powder ingredients thoroughly to remove moisture for longer shelf life (up to 6 months at room temperature).

• Store red spice powders in the refrigerator to retain their vibrant color.

• Do not overcook vegetables in the pressure cooker; 2 whistles are sufficient to keep them slightly firm.

• For temple offerings, skip onion and garlic.

• Green peas can be used instead of fresh hyacinth beans (avarekai).

• Guntur chilies can be added to the powder for extra spiciness.

• Asafoetida (hing) can be added to the powder or tempering based on preference.

• Small onions (shallots) can be used in the tempering for enhanced flavor.