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Bisi Bele Bath Recipe: How To Make Bisi Bele Huli Anna Recipe

Posted By: Staff
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Bisi bele bath is a famous Karnataka cuisine recipe that is prepared with rice, lentils, tamarind paste and a whole load of spices added to it. In Kannada, "bisi" means hot, "bele" means lentils and "bath" means rice. This hot lentil rice is also called bisi bele huli anna, since it has a sour taste of the tamarind paste.

The Karnataka-style sambar rice recipe uses a special masala powder that adds a different flavour from the regular sambar rice. This delectable meal is prepared by cooking the rice and vegetables separately. The flavour of the ghee along with the special masala powder makes this dish a finger-licking breakfast meal.

The bisi bele bath recipe is an elaborate process but it does not take too much of your cooking time. The more ghee added to the bhath, enhances the richness of this meal. This rice dish is mostly eaten with boondhi, mixture or raita. If you are keen on preparing this mouth-watering recipe, take a look at the video and continue reading the step-by-step procedure followed by the images.

BISI BELE BATH RECIPE VIDEO

Bisi Bele Bath Recipe | How To Make BISI BELE Huli Anna Rice | Karnataka Style Sambar Rice
Bisi Bele Bath Recipe | How To Make Bisi Bele Huli Anna Rice | Karnataka Style Sambar Rice
Prep Time
10 Mins
Cook Time
40M
Total Time
50 Mins

Recipe By: Archana V

Recipe Type: Main Course

Serves: 2

Ingredients
  • Rice - 1 cup

    Toor dal - 1 cup

    Water - 7 cups

    Carrot (peeled and cut) - 1

    Beans (cut) - 100 g

    Salt to taste

    Tamarind paste - ½ a lemon size

    Bisi bele bath powder - 3 tbsp

    Ghee - 3 tbsp

    Jaggery - 1 tbsp

    Mustard seeds - ½ tsp

    Curry leaves - 7-10

    Roasted cashew nuts (split) - 6-7

Red Rice Kanda Poha
How to Prepare
  • 1. Take rice in a pressure cooker and add the toor dal to it.

    2. Add 3 cups of water and pressure cook it up to 2 whistles and allow it to cool.

    3. Meanwhile, add 2 cups of water in a heated pan.

    4. Add carrot and beans in the pan.

    5. Add salt to it and allow it to cook.

    6. Cover it with a lid and cook till the vegetables are half boiled.

    7. Add the tamarind paste and mix well.

    8. Further, add the bisi bele bath powder.

    9. Add a cup of water and mix the masala well to avoid the formation of lumps.

    10. Add 1 tablespoon of ghee in a heated pan and add the boiled dal-rice mixture.

    11. Then, add the vegetables and mix thoroughly.

    12. Add half a cup of water, and then add jaggery.

    13. Add salt, if required, and mix well.

    14. Add a little water, to make it into a loose consistency.

    15. Parallelly, add ghee in a small pan.

    16. Add mustard seeds and allow it to splutter.

    17. Add curry leaves and cashew nuts to make the tadka (tempering).

    18. Once done, add the tadka to the bhath and mix everything well.

    19. Drizzle ghee on top and mix again.

    20. Garnish it with cashew nuts.

Instructions
  • Add the jaggery based on how sweet the carrot is. 1. The more ghee you add, the tastier the bisi bele bath gets.
  • 2. You can add other vegetables too according to your preference.
  • 3. You can add grated coconut to give it a different flavour.
Nutritional Information
  • Serving Size - 1 cup
  • Calories - 343 cal
  • Fat - 5 g
  • Protein - 7 g
  • Carbohydrates - 67 g
  • Sugar - 2 g
  • Fibre - 4 g

STEP BY STEP - HOW TO MAKE BISI BELE BATH

1. Take rice in a pressure cooker and add the toor dal to it.

2. Add 3 cups of water and pressure cook it up to 2 whistles and allow it to cool.

3. Meanwhile, add 2 cups of water in a heated pan.

4. Add carrot and beans in the pan.

5. Add salt to it and allow it to cook.

6. Cover it with a lid and cook till the vegetables are half boiled.

7. Add the tamarind paste and mix well.

8. Further, add the bisi bele bath powder.

9. Add a cup of water and mix the masala well to avoid the formation of lumps.

10. Add 1 tablespoon of ghee in a heated pan and add the boiled dal-rice mixture.

11. Then, add the vegetables and mix thoroughly.

12. Add half a cup of water, and then add jaggery.

13. Add salt, if required, and mix well.

14. Add a little water, to make it into a loose consistency.

15. Parallelly, add ghee in a small pan.

16. Add mustard seeds and allow it to splutter.

17. Add curry leaves and cashew nuts to make the tadka (tempering).

18. Once done, add the tadka to the bhath and mix everything well.

19. Drizzle ghee on top and mix again.

20. Garnish it with cashew nuts.

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