The Best Bisi Bele Bath Ever!

There is one dish that represents our home town/state and for me that dish is bisi bele bath! This comforting dish from my home state of Karnataka is just like the state it represents. Warm, unassuming and full of delicious complex flavors and every morsel transports me back home. I hope this recipe helps you discover this delicacy that has been a big part of my life.

A few other delicious Southern Indian dishes that you may like - Tomato Rice, Pepper Rasam, Cabbage Kootu, Pudina Pulao, Sweet Pongal, Vegetable Korma, Chettinad mushroom biryani, Pumpkin Flavored Basundi, Iyengar Bakery Style Vegetable Puff, Mor Kuzhambu

What is Bisi bele bath?

Bisi bele bath is a primarily lentil dish that may or may not cooked with vegetables. 'Bisi' is hot, 'bele' is lentils and 'bath' is a generic name which means cooked dish. However, it looks quite different these days. Instead of just lentils, we use both rice and lentils. I also love using a variety of vegetables and lots of ghee. This recipe follows the Brahmin style of cooking and does not include onions or garlic. If you are trying to keep it vegan/dairy free, swap ghee with vegan butter or oil. The flavors might be slightly different but will still be delicious . It is also naturally gluten-free.

This is also a special dish personally because it is my husband's recipe that he has perfected over the years. Forget "Marry me pasta" etc, this bisi bele bath which he made for me when we first met was one of the reasons I married him 😉

Ingredients we need

I have listed all the major ingredients used. You can find the complete list in the recipe card below.

Rice - We will need a medium grain rice like sona masoori or any medium grain rice which is less starchy. Make sure the rice is cleaned and well rinsed.

Togari Bele( Toor dal/Split Pigeon lentils) - These are small yellow-orangish colored lentils. They are pretty much available in all Indian stores if you live outside India. These are de rigueur in most lentil based dishes in Southern India similar to other parts of the country.

Vegetables - We use a variety of vegetables like Chayote Squash (seeme badnekai/chow chow), green beans, carrots, green peas and tomatoes. You can also use vegetables like opo squash( sorekai/lauki) or Kohlrabi(gedde kosu/ knool khol) in place of the Chayote squash. I like using it diced and steamed. When we steam all the vegetables, you can directly add it to the final dish and not have to worry about cooking them later.

Spice Paste - We will grind these ingredients in to a paste. This will form the base of the dish. You will need split chickpea lentil(kadale bele/chana dal), coriander seeds, fenugreek seeds, Black cardamom, dry coconut(kopre) and Byadgi red chillis. Byadgi red chillis are native to Karnataka and add a characteristic orange - reddish tone while being mild. These are central to the flavor profile.

If you are unable to find Byadgi chillis, use the regular Indian dried red chillis. Just reduce the quantity to half since these chillis are hotter.

Tamarind Paste/Juice - If you are using tamarind paste, just add it directly. If you have access to fresh tamarind, soak 3 tablespoon in half a cup of warm water for 15-20 minutes. Remove the tamarind and squeeze out any remaining juice in to the water before discarding the tamarind pulp. Use the juice in place of tamarind paste.

Ghee - Ghee adds that incomparable flavor that truly cannot be replicated and don't be shy as well! We not only add it for flavor but the fats help keep the rice and lentils from drying out in the cooking process. If you dont want to use ghee or want to keep it dairy free, try using vegan butter or sesame oil.

Turmeric Powder - This is another spice that we pretty much add in every preparation.

Asafetida - This is dried tree resin powder/crystals that is used mandatorily in all lentil based dishes. It is known to help reduce bloating and also adds a delicious flavor. If you are new to this, it will take some time getting used to. Start off small with a couple of pinches and can increase the quantity as you start using more.

Curry Leaves - These are again important for the flavor they add.

Tempering - We need only 2 ingredients for tempering which are mustard seeds and 1-2 dry red chili. For tempering, we won't need byadgi chilli.

Process for making Bisi Bele Bath

Steam the vegetables - Steam the chayote, green peas, green beans and carrots for 7-10 minutes to completely cook the vegetables. Make sure they don't become very mushy.

Cook the rice and lentils - I used a pressure cooker to cook both of them together. You can also cook the rice and lentils in the Instant Pot or on the stove top directly.

Make the masala - Heat a pan medium low, add the oil and roast all the ingredients for the paste besides the dry coconut. When the split chickpea lentils are golden brown and almost done toasting, add the coconut and gently roast for another 2-3 minutes. Remove from heat and cool for 10 minutes. Add to a blender jar along with ½ to ¾ cup water and blend until smooth.

Making the bisi bele bath - We will simmer some water and add the tamarind paste/juice, tomatoes, salt, turmeric, asafetida and curry leaves. Bring it to a simmer and cook the broth for 5-7 minutes or until the tomatoes are soft . Now add the ground masala paste, 3-4 tablespoons of ghee and cook for another 10 minutes.

Add the cooked rice and lentils.Add another 3 tablespoons of ghee. Season with more salt and mix well. Finally add the steamed vegetables and mix well. Season again as required.

Add the oggarane(tempering) - Heat a small pan and add 1 tablespoons of ghee. Once hot, add 1 ½ teaspoon of mustard seeds and 2 red chillis each roughly torn in to 2. You will see the chilis get darker in color and the mustard seeds starts spluttering due to the heat. Wait for 5 seconds and take the pan off the stove. Pour this in to the pan with the bisi bele bath. Add a couple of spoons of the bisi bele bath in to the tempering pan and scrape out any remaining tempering. Add back to the pan and mix well. Serve hot.

What to serve with it?

Its very typical to serve khara boondi(savory deep fried lentil beads pictured above) along side bisi bele bath. You can also serve potato chips, any dry vegetable stir fry, raita, yoghurt, sliced cucumbers etc.

Storage and Reheating

You can store it in the refrigerator for up to 5 days in the refrigerator. I wouldn't recommend freezing since I always feel the texture is a bit off although the flavors still taste great. If you do want to freeze it, store in a freezer safe container for up to 1 month.

For reheating, reheat in the microwave or on the stove top in a thick bottomed pan until thoroughly warm. You can add a few spoons of water while reheating if it seems dry. If frozen, let the dish completely thaw in the refrigerator overnight. Mix well an add water before reheating.

For meal prep - Prep the vegetables and store in the refrigerator for up to 3 days and in the freezer for up to 3 months.You can cook and chill/freeze the rice and lentils for later use. You can also prepare the masala paste up to 2 days ahead of time. Just ensure you chill it right away since coconut tends to go bad quickly.

Let me know if you happen to try one of my favorite dishes ever! Please leave a comment , feedback or suggestions below. You can also follow along on social media at Bluesky, Instagram, Facebook or Pinterest.

Recipe