Bisi Bele Bhat is a spicy melting pot of rice, lentils and vegetables, common in the southern Indian state of Karnataka.
Text And Photos By Nandita Nataraj
Think Karnataka (state of south India) cuisine and the first thing that comes to mind is Bisi Bele Bhat. Bisi bele bhat literally translates to hot lentil rice in Kannada language. The preparation of this dish is quite elaborate and involves the use of spices like asafotida, cinnamon and cloves. These spices contribute to the unique flavor and taste of the dish. This rice is normally served as is or sometimes it consumed with a yogurt dip and potato wafers. This medley of rice and lentils is considered to be one of the most nourishing one pot meals in India.
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Bisi Bele Bhat – Indian Spicy Lentil and Rice Pot Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
Description
A spicy melting pot of rice, lentils and vegetables
Ingredients
- Long grained rice- 1 cup or 16 oz
- Pigeon peas- 1/2 cup of 8 oz
- Carrot- 1 large, chopped into 1" pieces
- French beans- Chopped into 1" pieces
- Fresh or frozen peas- 1/2 cup
- Potato- 1 small, cubed
- Onion- 1 med, cut into strips
- Tomato- 1, copped fine
- Capsicum-1, cut into strips
- Tamarind paste- 5 tbsp or 2 1/2 oz
- Salt- to taste
- Jagerry- 1tbsp or 1/2 oz
- Clarified butter- 2 tbsp or 1 oz
- Mustard- 1tsp
- Curry leaves- 15
- Asafotida- 1 large pinch
- For the Spice mix
- Bengal Gram-1-1/4tbsp
- Black gram- 1tbsp
- Poppy seeds- 1-1/2tsp
- Coriander seeds-1-1/2tbsp
- Dried Red chillies- 4-5
- Cumin seeds- 1tsp
- Fenugreek seeds- 1/4tsp
- Cinnamon- 1" piece
- Cloves- 2
- Oil- 1tsp
- Grated fresh Coconut
Instructions
- Pressure cook the pigeon peas and the rice separately and keep aside.
- Steam cook the vegetables till 3/4th done and set aside.
- For the spice mix, Heat a tsp of oil in a pan and add the cinnamon and cloves and fry for a min.
- Once the cloves puff up, add the cumin seeds and the fenugreek seeds and saute till they are lightly browned.
- Add the bengal gram and the black gram and fry for a min more.
- Add the coriander seeds and poppy seeds and fry till the poppy seeds sputter.
- Stir in the red chillies and fry till they are crisp.
- Turn out the heat and add the grated coconut and mix well.
- Cool the mixture completely and grind the mixture to a fine paste along with some water.
- In a large vessel, mix the cooked rice and the pigeon peas along with the steamed vegetables and mix well.
- Add the ground paste, tamarind extract, salt and jagerry and allow the mixture to stand for 30min
- Heat the clarified butter in a large wok and add the mustard seeds.
- Once they pop, add the curry leaves and the asafoetida and fry for a min.
- Add the onion strips and fry till they are tender.
- Add the tomato and the capsicum and fry till the tomato turns mushy.
- Add the rice and vegetable mixture and mix well.
- Add about 5 to 6 cups of water and allow the mixture to simmer on a low flame for 15mins till the consistency of thick porridge is achieved.
- Check for salt and take off the heat. Serve hot with curd or curd dip of your choice.
Notes
- If fresh coconut is not available, then dried coconut can be used in it’s place.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 370
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Frequently Asked Questions
What is the homemade spice mix in this recipe and can I skip making it?
The spice mix is a fresh-ground paste made by toasting and then blending Bengal gram, black gram, poppy seeds, coriander seeds, dried red chillies, cumin seeds, fenugreek seeds, cinnamon, cloves, and fresh grated coconut with a little water. The article says it contributes the “unique flavor and taste” of Bisi Bele Bhat that sets it apart from generic rice dishes — this paste is the heart of the recipe and skipping it in favor of a pre-made masala would significantly change the dish. 
What is jaggery and what does it do in this dish?
Jaggery is an unrefined cane sugar common in South Asian cooking — in this recipe 1 tbsp is added along with 5 tbsp of tamarind paste to balance the sour, tangy flavor of the tamarind. The two work in counterpoint: the tamarind adds depth and acidity, the jaggery rounds it out with subtle sweetness.
What is the right consistency for the finished dish?
The instructions say to simmer on low heat for 15 minutes with about 5 to 6 cups of water until the consistency of thick porridge is achieved. The article describes it as a “spicy melting pot” and one of the most nourishing one-pot meals in India — it should be looser and more saucy than a standard rice dish, eaten hot with curd or potato wafers.
Can I use dried coconut if I can’t find fresh?
Yes — the notes specifically address this: if fresh coconut is not available, dried coconut can be used in its place in the spice mix.
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
This is very interesting and sounds delicious
Nandita this is a great recipe to kick off your first H.C. post. Welcome and looking forward to more.