Bisibele Bhath

Bisibele Bhath

From   Budget Kitchen

Prep: 15 minutes

Cook: 35 minutes

Method: Easy

Course: Rice

Type: South Indian

Very popular rice dish from Karnataka – it is always included in the menu for special occasions


  • Split pigeon peas (toor /arhar dal), soaked for 15 minutes 1 cup
  • Rice 2 cups
  • Mixed vegetables (potatoes, French beans, green peas, onions, carrots), diced and boiled with turmeric powder and salt 3 cups
  • Oil 2 tbsps
  • Mustard seeds 1 tsp
  • Curry leaves 1 sprig
  • Turmeric powder 1 tsp
  • Tamarind paste 1 tbsp
  • Fresh coconut, scraped 2 tbsps
  • Bisibele bhath masala powder
  • Cinnamon 3 one-inch sticks
  • Black peppercorns 1 tsp
  • Dried red chillies 6
  • Cloves 8
  • Green cardamom 1
  • Coriander seeds ¼ cup
  • Split Bengal gram (chana dal) 3 tbsps
  • Asafoetida 1 pinch
  • Nutmeg powde 1 pinch


  • Drain and pressure cook pigeon peas with 2 cups water till 3 whistles are given out. Drain and pressure cook rice with 4 cups water till 3 whistles are given out.
  • To make bisibele bhath powder, dry roast cinnamon sticks, black peppercorns, dried red chillies, cloves, green cardamom, coriander seeds and split Bengal gram in a non-stick pan till fragrant.
  • Add asafoetida and nutmeg powder and roast for 1 minute. Set aside to cool down. Transfer into a grinder jar and grind into a fine powder.
  • Heat oil in a large non-stick pan, add mustard seeds and curry leaves and saute till the seeds splutter. Add cooked dal and mixed vegetables. Add 2 tbsps spice powder, turmeric powder, tamarind paste and coconut and mix well. Add salt and some water if necessary. The consistency of the dal mixture should be like sambhar.
  • Add rice and mix. Add water if required, mix well and add ghee. Simmer on low heat for 5-10 minutes till the mixture starts bubbling.
  • Transfer into a serving bowl and serve hot or at room temperature.