Bisi Bele Bath Recipe | Bisibelebath Masala | बिसी बेले बाथ की रेसिपी | Chef Sanjyot Keer
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Published 2024-04-10
Bisi Bele Bath Powder
Prep time: 10 minutes
Cooking time: 15-20 minutes
Serves: 300 grams (approx.)
Ingredients:
CHANA DAL | चना दाल 4 TBSP
URAD DAL | उरद दाल 4 TBSP
CORIANDER SEEDS | साबुत धनिया 8 TBSP
POPPY SEEDS | खस खस 2 TBSP
CUMIN SEEDS | जीरा 2 TBSP
FENUGREEK SEEDS | मेथी के बीज 1 TSP
BLACK PEPPERCORNS | साबुत काली मिर्च 2 TSP
BAY LEAF | तेज पत्ता 4 NOS.
CINNAMON | तेज पत्ता 5 INCH
MARATHI MOGGU | मराठी मोग्गू 4-5 NOS.
DRY COCONUT | सूखा नारियल 1/4 NO. (GRATED)
OIL | तेल 1 TSP
BYADGI RED CHILLI | ब्यादगी लाल मिर्च 30 NOS.
ASAFOETIDA | हींग 1 TSP
Method:
Set a pan over high heat & let it get hot.
Once it gets hot, lower the flame & add chana dal & urad dal, dry roast the lentils over low flame while stirring them continuously until they turn golden in colour & become fragrant, then transfer them into a large bowl & set the pan back over low flame.
Add coriander seeds & dry roast them until they turn golden brown & transfer them into the same bowl.
In the same pan add the poppy seeds & dry roast them over low flame until they turn golden & transfer into the same bowl.
Add the remaining whole spices in the pan & dry roast over low flame until they are fragrant, then transfer the spices.
Add dry coconut & dry roast it until it turns golden brown & transfer it into the bowl.
Now add oil into the pan, add the red chillies & roast them for a few minutes, transfer them into the bowl & add asafoetida directly into the bowl.
Let mixture cool down & come to room temperature.
Once cooled, grind everything into a fine powder, your bisi bele bath powder is ready.
Tansfer it into an airtight container, if stored properly it will last for a couple of months.
Bisibelebath
Ingredients:
Cooking Rice, Dal & Veggies
TOOR DAL | तूर दाल 3/4 CUP
SONA MASURI | सोना मसूरी 1 CUP (or any short grain rice)
WATER | पानी AS REQUIRED
CARROT | गाजर 2 MEDIUM SIZED. (DICED)
FRENCH BEANS | फ्रेंच बीन्स 15 NOS. (DICED)
POTATO | आलू 2 SMALL SIZED. (QUARTERS)
WATER | पानी 5 CUPS
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
OIL | तेल 1 TSP
Tempering & Final Cooking
GHEE | घी 2 TBSP
CASHEW | काजू 2 TBSP (HALVED)
PEANUTS | मूंगफली 2 TBSP
MUSTARD SEEDS | राई 1 TSP
RED CHILLI | लाल मिर्च 2-3 NOS.
CURRY LEAVES | कड़ी पत्ता 8-10 NOS.
ASAFOETIDA | हींग 1/4 TSP
TOMATO | टमाटर 1 NO. (DICED)
GREEN PEAS | हरे मटर 1/3 CUP
SALT | नमक TO TASTE
CAPSICUM | शिमला मिर्च 1 NO. (DICED)
TAMARIND | इमली LEMON SIZED BALL (SOAKED)
JAGGERY | गुड़ 2 TBSP
HOT WATER | गरम पानी AS REQUIRED
BISI BELE BATH POWDER | बीसी बेले बाथ पाउडर 4 TBSP
SALT | नमक TO TASTE
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Add the rice & dal into a bowl, wash it using water until the added water turns clear, then drain the water & add the washed dal & rice into a pressure cooker.
Add all the veggies water, turmeric powder & oil, put the lid on & pressure cook over medium high flame for 4 whistles, then switch off the flame & let the cooker de-pressurize naturally.
Once depressurized, open the lid & check, if your rice still hasn’t cooker you can cook for one more whistle further, set the cooker aside while you make the tempering.
Set a large stock pot over high heat, once it gets hot add the ghee & let the ghee heat up as well.
Add cashew & peanuts, fry them over medium flame until they turn golden brown & then remove them & transfer into a bowl, set it aside.
Now add mustard seeds, red chilli, curry leaves & asafoetida in the ghee, stir well & let the mustard seeds crackle.
Then add tomato, green peas & salt, stir & cook over high flame until the tomatoes turn mushy.
Add capsicum, stir & cooker over high flame for a minute.
Add the tamarind water by straining it through a sieve & make sure you mash & add all the pulp, along with jaggery, stir well & cook over high flame briefly.
Now add the cooked rice mixture into the stock pot, hot water & stir well, keep the bisibelebath slightly watery, it will thicken up while cooking, keep the flame on medium.
In a separate bowl add the bisi bele bath powder along with some water & stir well to dissolve the masala, add the mixture into the stock pot & stir well, you can add more hot water & adjust the consistency to your preference.
Taste & adjust salt, then add the fried nuts (you can reserve some to use as garnish later) & fresh coriander.
Your bisi bele bath is ready, serve hot with khara boondi & cucumber raita, you can also serve it with papad, pickle & chips.
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Intro 0:00
Bisibelebath Masala 1:07
Cooking Process 5:40
Plating 11:30
Outro 12:33
All Comments (21)
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Hello guys!!! Wassup ♥️ Okay so this recipe is one of the most loved recipes in Karnataka ✨ It’s super comforting, delicious recipe! Every household has a different way of preparing this dish How is it prepared at your home, your style Batao, would love to know 😍⬇️
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I'm a Kannadathi. Sanjyot you've got your basics right. This is the way how we exactly prepare bisibele bath at home. You're a wonderful chef. Not all chefs do this. Thanks for showcasing South Indian dishes alongside wonderful north Indian dishes. Kudos to you and your team.
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Every kannadiga is emotionally attached with bisi bele bath ....thanks for promoting finest karnataka dish
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ಅಭಿನಂದನೆಗಳು,,,,,🎉🎉 ನೀವು ಒಬ್ಬ ಒಳ್ಳೆಯ chef ಇದ್ದೀರಿ,,,, ತುಂಬಾ ಚೆನ್ನಾಗಿ ಮೂಡಿ ಬಂದಿದೆ... ಪ್ರತಿ ಕಿಲೋ ಮೀಟರ್ ಗೆ ಈ ರೆಸಿಪಿ ಬದಲಾಗುತ್ತದೆ ಎಂಬು ನಿಜ,,, ನನಗೆ ತೇಜ್ ಪತ್ತ ಉಪಯೋಗಿಸಿದ್ದು ನೋಡಿ ಆಶ್ಚರ್ಯ ಆಯಿತು, ಅನ್ನ ಬೇಳೆ ಅಷ್ಟೊಂದು ಬೇಯಿಸುವುದೂ ಇಲ್ಲ, ಒಂದು ವಿಷಲ್ ಸಾಕಾಗುತ್ತದೆ ಧನ್ಯವಾದಗಳು 🎉🎉
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I am from Karnataka and I really appreciate your Language... That u don't slip or pronounce the words badly... It very good to see the One of my Family ever favourite Dish.. my kids like to have atleast once in a week... Its like purely a Brahmin's dish.. w/o onion and garlic...Good Luck For Ur Future 👍
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I am from karnataka. I really appreciate your effort in learning different recipes from different states. Enjoyed your detailed video. Changes are said by many I too feel so. But for your learning efforts and describing a dish I give you 💯
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one of karnataka's best dish
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This dish really looks comforting....I am a student from TAPMI, Manipal....There have been occasions when Bisi Bele Bath was served during breakfast. I liked it ☺
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I m from Bangalore and we prepare this dish often at home. Kudos to you for having so much knowledge on the variations of how this dish can be made!! Loved it!
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Thank you so much Mr. Kher. I am from Karnataka and you got back so many sweet memories that is connected with Bisi Bele Bath.... My Amma passed away a few years ago and she was an expert in cooking South Indian Dishes.. Thanks once again for your patience in explaining the making of this amazing dish..
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Your pronunciation of bele was perfect. Hats off for keeping it real !
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I am kannadiga .. in our side dal is cooked separately and then we add all flavours (tadka) and vegetables and rice is cooked separately and then added .. this type of cooking adds unique taste . Also we make masala powder shown everytime fresh and gring with coconut too add more flavour. Thank you for making Karnataka recipe . Lots of love n respect for keeping it authentic. Waiting more Karnataka dishes.
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Very well made, I loved the fact that you pronounced Bisi Bele Bath so well :) Thanks for covering an awesome dish of Karnataka!
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Wonderful recipe! Cultural notes: In Kannada, "bisi"= hot/गरम, "beLe" = daal/दाल, and "bath" = rice/चावल. Thus, "bisi beLe bath" literally means "गरमागरम दाल-चावल"! Although the word is written as "bath" in English, it is pronounced as "भात" only. In South India, t=ट (e.g. Bata= बाटा ) and th=त (e.g. Sitha= सीता).
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I really love bisi bele bhat..mai zarur try karungi, Thankyou sanjyot ji
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Aapki recepie se ek dam parfect banta h khana
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Emotion of Kannadiga ❤
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I'm not a Kannadiga but I love how this dish has held an entire region together....it saves me so much time in my college
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Hi Sanjyot. I am from Mysore, Karnataka, region where most of these historical dishes originated from. I have followed almost all of your vegetarian dishes and I truly admire you for your perfection. You see, I believe that my family makes the authentic version of this dish and you have got this very close. I would like to share with you the original way of making it if you allow me. Regards, Shwetha
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Tried it and it came out really well, felt the authentic taste as I took it from a kannadiga home many years ago.. Thanks ❤❤
