This one-pot Bisibelebath (Bisi Bele Bath) is a very popular

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian, South Indian

Ingredients

  • 1 cup sona masuri rice
  • 3/4 cup toor dal ((split pigeon peas))
  • 1 medium onion (finely chopped)
  • 2.5 cups mixed vegetables (carrot, beans, peas, potato and bell pepper)
  • 2 tablespoons tamarind extract ((tamarind water extracted from soaking small lemon size tamarind))
  • 6 cups water
  • 3 tablespoons bisi bele bath powder ((I used MTR brand))
  • 1/2 teaspoon turmeric powder (haldi) (optional)
  • 1 teaspoon red chilli powder
  • 2-3 tablespoons oil ((or ghee))
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon jeera seeds (cumin)
  • 1 sprig curry leaves
  • a pinch asafetida(hing)
  • salt (adjust to taste)
  • 2 tablespoons coriander leaves (cilantro)

For Additional Tempering (Optional)

  • 1 tablespoon ghee ((or oil))
  • 1/2 teaspoon musturd seeds
  • few cashewnuts
  • 2-3 red dried chilies
  • few curry leaves
  • a pinch asafoetida (hing)

Method

  1. Firstly, chop all the vegetables and onion. Keep aside.
  2. Then, soak tamarind in warm water. Extract pulp and keep aside.
  3. Press SAUTE on Instant Pot. Add oil, and once it's hot, add mustard seeds, cumin, curry leaves, asafoetida let it splutter.
  4. Add onions or shallots. Saute for 2-3 minutes until they turn soft and light brown - stir regularly.
  5. Next, add mixed vegetables and cook for another 1-2 minutes.
  6. Then add bisi bele bath powder, red chili powder, turmeric powder, tamarind extract, salt.
  7. Keep stirring; else the mixture may get burnt.
  8. Add rinsed toor dal (lentils), rice, jaggery, and water give a stir.
  9. Close the lid on the pot and turn the pressure valve to the SEALING position. Set the pot to ' MANUAL/PRESSURE COOK' (High Pressure) and timer to 8 minutes.
  10. Do a NATURAL PRESSURE RELEASE (NPR) (Wait until the silver button on the lid drops).
  11. Remove lid away from you, garnish with Cilantro.
  12. Mix well. I like my bisi bele bhath to be mushy and liquid consistency.
  13. Turn on the SAUTE mode again, add ½ - 1 cup of water (depending on your preference). Boil for 2-3 minutes.
  14. Bisibelebath is ready. Prepare additional tempering but it's completely optional.
  15. Serve with Kara bhoondi, potato chips or papad.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.