bisi bele bhath
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3.75 from 4 votes

Bisibele Bhath Recipe

Bisibele Bhath- Healthy delicious rice,lentil and vegetable medley

Prep Time15 mins
Cook Time45 mins
Course: Main Course, Tiffin recipes
Cuisine: karnataka cuisine, South Indian Cuisine
Keyword: bisebele huli anna, bisibele bhath, khichdi, vegetable
Servings: 6
Author: anjanaskc



  • 1 cup Short Grain Rice
  • 3/4 cup Pigeon Pea / Tuvar / Arhar ki daal
  • 3 tbsp Peanuts / Moongphali
  • 1 Carrot / Gajar chopped
  • 3/4 cup French beans chopped
  • 3 medium Tomatoes / Tamatar chopped
  • 1/2 cup Green Peas / Hari Matar
  • 1 cup Bell Peppers / Capsicum / Shimla Mirch chopped
  • 3 Green Chillies / Hari Mirch
  • 1/2 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 1.5 tbsp Jaggary / Gud *
  • 4 tbsp Thick tamarind pulp/ Imli ka ras
  • 4 tbsp Bisibele bhath powder
  • 1.5 tsp Red Chilli powder / Laal mirch powder
  • 1.5 tsp Salt / Namak
  • 1/2 tsp Turmeric Powder / Haldi Powder

Tempering/ Tadka

  • 3 tbsp Cooking Oil
  • 3 tbsp Clarified Butter / Desi Ghee
  • 1.5 tsp Mustard Seeds / Rai *
  • 4 tbsp Cashew Nuts / Kaju
  • 15 curry leaves
  • 1/2 tsp Asafoetida / Hing powder
  • 6 Dried Red Chilli, Whole


  • Wash rice and daal separately
  • Soak rice and the chopped vegetables with 2 cups of water in the pressure cooker for 15 minutes and then add the chopped vegetables withclose the lid and pressure cook on medium heat for 2 whistles
  • when pressure cool down then remove the cooked rice from the cooker and add th soaked daal and
  • Now add the soaked daal, peanuts,chopped tomatoes,1 tsp oil and 2.5 cup water and pressure cook on medium heat for 4-5 whistles or till daal become soft and mushy.
  • Take a big wide deep pan and add 2 tbsp oil in it and when become hot then add the chopped capsicum and sate for 2 minutes on medium heat and then add green peas(frozen or boiled) few curry leaves and then add the cooked daal and rice .
  • Mix bisibele bhath masala with a cup of water and stir well.
  • Now add this bisbele bhath mixed water,tamarind pulp,jaggary,turmeric ,salt ,chili powder,green chilies and 3-4 cups hot water to adjust the consistency. mix well with a ladle.
  • Simmer on low heat for about 25 -30 minutes till every thing mix well.
  • Heat ghee and 2 tbsp oil in a small pan and add mustard seeds, cashew nuts, dried red chilies, curry leaves and asafoetida.
  • When mustard start crackling and cashew become golden then switch off the flame and pour the tempering in the bisibele bhath mixture.
  • Switch off the heat and add chopped fresh coriander and cover the pan with a lid and let the flavours infuse for 10 minutes.
  • Serve hot Bisibele bhath with a tsp of ghee on top with some khara boondi ,yogurt and fried papads.