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Bisi Bele Bath (Quick Method)

Servings 8 servings
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Equipment

  • Spice grinder
  • Pressure cooker or instant pot

Ingredients

Bisi Bele Bath

  • 1 cup Green peas
  • 1 cup Green beans (diced)
  • 1 cup Carrots (diced)
  • 1 cup Rice Preferably a short grained variety like Sona masoori or Jasmine
  • 1 cup Toor dal
  • 10-15 Curry leaves
  • 2 tbsp Tamarind paste
  • 1/2 tsp Turmeric powder
  • 1/4 cup Cashew pieces
  • Salt to taste
  • 4 tbsp Vegetable Oil
  • 4 tbsp Ghee
  • 2 Dried red chilis Preferably byadagi variety

Bisi bele Bath Powder

  • 1 cup Coriander seeds (Dhania)
  • 1 cup Red chilis Preferably Byadagi variety
  • 1 cup Dry (dessicated) grated coconut
  • 1 tbsp Chana Dal
  • 1 tbsp Urad Dal
  • 1.5 tsp Fenugreek (Methi) seeds
  • 1 tsp Cumin seeds
  • 1" piece Whole cinnamon
  • 2 Cloves
  • 1/4 tsp Asafoetida (Hing)
  • 1 tsp Marathi moggu (Dried Capers) Optional
  • 2 tbsp Vegetable oil

Instructions

Make Bisi Bele Bath Powder

  • This recipe will yield more powder than you need for this recipe today. However, it can be stored in an airtight container for up to a year and used again next time you make this recipe.
  • Roast coriander seeds, red chillies, chana dal, urad dal, fenugreek, cumin seeds, cinnamon, cloves, marathi moggu, and asafoetida with 2 tablespoons of oil. Allow to cool completely and then using a spice grinder, grind to a fine powder.
  • Dry roast the dried coconut separately until golden brown. Add this to the powder and grind once again.

Make Bisi Bele Bath

  • Cook all the vegetables in water until they are just about fork tender.
  • Mix the rice and dal and pressure cook separately.
  • In a large heavy bottomed saucepan, combine the vegetables, rice, dal, salt, tamarind paste, asafoetida, 2 tablespoons of bisi bele bath powder, and some water. Cook the mixture while stirring frequently for 20-30 minutes until it becomes creamy. Gradually add hot water, half a cup at a time, during cooking to prevent the rice from sticking to the bottom.
  • Add 2-3 tbsp of ghee while cooking the mixture. Extra ghee will enhance the creaminess and taste of the bath. Adjust the salt, tamarind level, and spice at this stage.
  • The bath will thicken considerably when it cools. So, it is better to add water and keep it as a stew consistency while cooking.
  • In a pan, heat 2 tablespoons of oil and the rest of the ghee. Add mustard seeds and cover. After the mustard pops, add asafoetida, 2 red chili chopped in half, and cashews. Cook until cashews are light brown. Add this seasoning to the bath before serving.
  • Serve hot with raita and potato chips or papad.

Notes

You will have some Bisi Bele Bath powder leftover. Store in an airtight jar for up to 6 months. It can also be used as a substitute for sambar powder.
Course: Recipe