Wednesday, 19 August 2009

Bisi Belebath

Bisi Belebath is one of the unique dishes of Karnataka. Its a wholesome meal in itself and is complete in terms of nutritional value. It is available even in any of the fast food joints in Bangalore and is a very popular dish. Its best served with Boondi/Raitha/Potato wafers.

I have had the best Bisi Belebath in my aunts place and of course what Amma makes leaves us finger-licking. We like it little mild unlike the real spicy flavor which is available outside. All in all, home-made is the best made.

This recipe is off to Chaitra's RiceFeast event.

Rice- 1/2 cup
Toor dal- 1/2 cup
Vegetables- 1 cup (Assortment of Carrot, Beans, Green peas, Potato..list may go on)
Oil- 3 Tsp
Urad dal- 1 tsp
Mustard seeds- 1/2 tsp
Red Chilly- 1
Cashewnuts- Few
Curry leaves- Few
Onion- 1/2 cup
Capsicum- 1/2 cup
Turmeric- 1/4 TSP
Tamarind extract from a Lemon-sized ball
Jaggery- 1 Tsp
Salt to taste

To fry in 2 tsp of oil and grind:

Cinnamon- 1 inch peice
Bay leaf- 1 medium
Cardamom- 2
Black pepper corns- 7-8
Clove- 2
Asafoetida/Hing powder- 1/2 tsp
Fenugreek seeds/Methi seeds- 1/2 tsp
Channa dal- 4 tsp
Coriander seeds/Dhania- 3 tsp
Red chillies- 2-3
Grated coconut- 1 Tbsp


Cook Rice, Dal and vegetables separately and keep aside. In a pan, heat 2 tsp of oil. Fry the above mentioned ingredients and grind it to a paste. In a vessel, heat 3 tsp oil. Add Urad dal, Mustard seeds, Cashewnuts and Red chilly. When the Mustard starts to splutter, add the curry leaves. Add the chopped onions and saute till golden brown. Add Capsicum and fry them well too. Add the cooked vegetables, ground paste, tamarind pulp, salt and jaggery. Adjust the consistency of the gravy now with sufficient water. Let it boil well. Add cooked dal and mix well. Finally add Rice, mix well and garnish with coriander leaves.
Preparation Time: 45 Minutes
Serves: 4 people


  1. Made it today, came out really nice and tasted good. The measurements are perfect.
    Thanks :-)

  2. I am a big fan of your blog and even though I have tried out only a few recipes till now, I love all your postings. I made this bisibele bhaat today and its come out very nice. Only thing is how do I get the orangish color of the bisi be le like they serve in restaurants?


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