Bisi bhele bhaath

Bisi bele bhaath is a famous South Indian delicacy,most popular in Bangalore and in Mysore.Bisi means hot,Bele means grains that is rice and tur dhal here,bhath means kichdi, hope I'm right.The ingredients and the procedure looks lengthy but it isn't that difficult.Its  been a while since I was thinking about this post and I was delaying it since I was not happy with the pictures that I had ,but then I thought will update it when I prepare it again...This can be had as a breakfast ,lunch or a dinner.This dish is also called as Sambhar rice since the masala is almost same as  Sambhar and veggies are also used.
                            As a kid, I first tasted this in my best buddys home where her mom used to still prepare s the best BBB,and why not shes from Mysore and has a very good hand in South Indian recipes and this recipe is also of   Purnima auntys. And what do kids  do exactly  after the visit to their friends place?pester their amma that her friends mom had prepared this and that ,and wants her my  amma also to prepare the same.And that is exactly what I used to do.And ,my granny (aayi)used to prepare the BBB  for my sake ,and even that didn't taste less than auntys. Both of them prepared equally good.                           
                             Now my bhabhi has continued the tradition of preparing this yummy bhaath and she gives me often when she prepares it and my department is to parcel the dishes what I prepare especially sea food.And thanks to her again since the picture which I displayed here is what she had prepared.This dish is filled with the  aroma of ghee,so forget your diet temporarily if you want to enjoy this dish.Best combination with this is curd rice.

Rice-1 cup(sona masuri)
Tur dal(split red gram dal)-1 cup
Cinnamon-1/2 inch piece
Grated coconut-1 cup
Mixed vegetables- 1 1/2 cups(carrot,beans,green peas,corn,potato,onion,tomato(chopped into small cubes)
Tamarind-marble sized
Raw groundnuts-1/4 cup
Turmeric powder-1/4 tsp
Ghee(clarified butter)-2 -3 tbsp
Water-3-4 cups
Coriander leaves-few to garnish
To temper:
Ghee-2 tsp
Mustard seeds-1 tsp
Curry leaves-few sprigs
Cashewnuts-10-15 pieces
To be fried:
Long chillies-5-6
Short red chillies-2-3
Oil-2 -3  tsp
Coriander seeds-1/4 cup(a handful)
Jeera (cumin seeds)-1 tsp
Fenugreek seeds(methi)-2-3 seeds
Urad dal( split black gram dal)-1 tsp
Bengal gram dal (chana dal)-1 tsp
Hing(asafoetida)-a pinch
Khus khus(poppy seeds)-1 tsp


  1. Roast both the chillies in  a tsp of oil and keep it aside.
  2. Fry the ingredients written under To be fried,one by one separately for eg heat the oil,fry coriander seeds till brown and with the help of a spoon transfer it to the bowl,repeat with all the ingredients same way,lastly fry khus khus.
  3. Dry roast the grated coconut lightly until light brown or until you get a  nice aroma.
  4. Powder the fried ingredients,roasted coconut,garam masala,fried chillies and tamarind together in a blender.
  5. You may also grind it by adding water to a fine paste ,but I prefer to powder.
  6. Boil the tur dal separately and keep it aside.
  7. Take a pressure cooker add washed rice,water,turmeric powder,vegetables,ghee,raw ground nuts,salt to taste and take 3-4 whistle.
  8. Once the pressure releases open the lid,add tur dal and water if you want,add more ghee if you like and take a boil.
  9. Heat ghee,splutter mustard seeds,add curry leaves and cashewnuts and fry for a second and season it to the Bhaat.
  10. Garnish with coriander leaves and a blob of ghee.

My notes:
The consistency should be watery and not dry(just check the picture).
Add hot  water when you adjust adding water.
Relish it with boondi,curd rice or potato chips.
You may also use pearl onions or madras onions instead of normal ones.
Bisi bele bhaath should be cooked very well or may be said overcooked and all the grains should be smashed well.
You may also dry roast the ingredients or fry it together too.
You may also use readymade bisi bhele powder if you want or short of time.
You may also prepare this powder in advance and refrigerate for few days.