Bisibelebath (also written Bisi Bele Bath), meaning hot lentil rice, is a much loved dish of the Karnataka and surrounding regions of South India. In form, it is similar to a kitchari (rice and lentils cooked together), but is actually a variant of a the Tamil mixed vegetable Sambar with Rice (Sadam Sambar) as it has tamarind included. In some parts it is also known as Bisi bele huliyanna which means hot lentil sour rice.

This recipe is from Goa, where I first tasted Bisibelebath. Goan Bisibelebath is a beautiful dish, and this is the recipe that I learned there. By comparison, it is a simple version (but delicious) – some versions have 30 or more ingredients.

Similar recipes include Urad and Red Rice Kitchari, Bisi Bele Huriyanna, Zucchini Rice, Masoor Sprouts Rice, and Parsi Kitchari.

Perhaps you are after Toor Dal recipes. There are our Sambars, of course. Then try Punjabi Aamti Bhat, Eggplant with Toor Dal (Rasavangi), and Indian Dal Soup.

Try some other Goan recipes here. Browse all of our Bisibelebath recipes, Kitchari dishes, and all of our Rice recipes. Our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in our Retro Recipes series.

Goan Bisibelebath



vegetables

Typical vegetables include shallots, green capsicum, carrots, peas, green beans, potato, drumstick, tomatoes, and/or eggplant. Peel the vegetables where necessary and chop or dice them before cooking.

ingredients

125g toor dal

125g raw rice – pooni or sona masori rice, or use basmati rice if that is what you have

tamarind water made from tamarind concentrate or soaked dried tamarind

tempering/tadka

1 tspn mustard seeds

1 branch curry leaves (12 – 14 leaves)

12 cashew nuts

garnish

(optional) Coriander leaves

(optional) fried Boondi

Spice Mix

1 tspn Ghee

5 Tblspn coriander seeds

1 tspn broken cinnamon pieces

2 tspn black gram dal

2 tspn fenugreek leaves

0.5 tspn cloves

1 tspn fenugreek seeds

20 curry leaves

6 – 12 dried chillies, depending on taste

To make the spice paste

Heat the ghee in a heavy frying pan or wok over a medium heat. Put in the dal and spices except for curry leaf and chillies. Stir roast for 3 – 4 minutes. Add the curry leaves, stir and roast another 5 minutes. Add the dried chillies and continue stirring and roasting for 2 – 3 minutes until the chillies darken. Remove spices to a plate. When they have cooled, grind them as finely as possible. Store in an airtight container. It can be stored for several months.

bisibelebath method

Cook the Toor dal in 3/4 litre water with a pinch of turmeric. Add the rice when the dal is half cooked. When they are cooked, add some tamarind water or lime juice with salt to taste and mix well.

Meanwhile, cook your selected vegetables by steaming, sautéeing or boiling in a little water.

Add 4 tspns of bisibelebath powder to the cooked dal and rice, and mix well. Stir in the cooked vegetables gently. Cook over low flame for 5 – 8 minutes.

For the tadka, pop the mustard seeds, in the coconut oil. When they stop spluttering add the curry leaves. After a few seconds, add the cashew nuts, then immediately pour over the bisibelebath.

Garnish as desired, serve and enjoy.

recipe notes and alternatives

Serve hot with salad, papad, potato chips or Khara Boondi. It is also good with a tomato-onion raita or thayir pachadi.

This recipe is cross posted with our sister site, Heat in the Kitchen; it appears there as part of our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2005.