Bisi Bele Bhath

Bisi Bele Bhath

Recipe by Shanta Rao


Prep time


Cooking time




  • Green peas 1 cup

  • Green beans (cut in small pieces) 1 cup

  • Carrots (chopped into small pieces) 1 cup

  • Rice 1 cup

  • Toor Dal 1 cup

  • Dry (dessicated) coconut 1 cup

  • Curry Leaves 10 – 15 leaves

  • Tamarind paste 2 tablespoons

  • Turmeric (Haldi, Arshna) ½ teaspoon

  • Cashew ¼ cup

  • Salt to taste

  • Masala
  • Coriander Seeds (Dhania) 1 cup

  • Red Chillies 1 cup

  • Chana Dal 1 tablespoon

  • Urad Dal 1 tablespoon

  • Fenugreek (Methi) 1½ teaspoons

  • Cumin seeds (Jeera) 1 teaspoon

  • Cinnamon (Dal Chini) 1″ piece

  • Cloves (Lavang) 2

  • Asafoetida (Hing) ¼ teaspoon

  • Marathi moggu (Capers) (optional) 1 teaspoon

  • Vegetable Oil 4 tablespoons


  • Masala
  • Shallow fry coriander seeds, red chillies, chana dal, urad dal, fenugreek, cumin seeds, cinnamon, cloves, marathi moggu and asafoetida with a little oil.
  • Dry grind into a powder.
  • Shallow fry dry coconut separately until golden brown.
    Add this to the powder and grind once again.
  • Bhath (rice)
  • Cook all the vegetables until they are half cooked.
    Pressure cook the toor dal and add to the vegetables. Add turmeric.
  • When vegetables are ¾ cooked, add salt, tamarind paste, curry leaves and asafoetida. Add bisi bele bhath masala for desired level of spiciness. Let it boil for 15 minutes.
  • Add rice. Boil water in a separate vessel. After adding rice, stir constantly. Add hot water until it becomes thick. The rice should cook in the sambhar (dal). Add salt and cook for a few minutes.
  • The bhath will become very thick when it cools. So, it is better to add water and keep it reasonably watery while cooking.
    Set this aside.
  • In a pan, heat 2 tablesppons of oil. Add mustard. After the mustard pops, add asafoetida, 2 pieces of red chili and cashews. Cook until cashews are light brown. Add this seasoning to the bhath.
  • Serve hot with raita or chips.