Bishi bele bhaat – is a rice dish with rice, daal and LOTs of vegetables! When you have it with ghee and a papad on the side – it is amazingly tasty! I love the way Leela attewaree makes this! Too tasty!!

1 cup turdal, 2 cups rice, 1 tea spoon cumin powder, 2 tea spoons coriander powder, vegetables like carrots, beans, awarekai (papdi), peas etc, 2 table spoon bishibelebhat powder (any brand – MTR is usually very good), mustard, cumin seeds, asaphoetida, turmeric powder, tamrind paste, jagri, salt, oil, ghee.

  • Cook rice extra soft with 3 times water.
  • Cook  turdal along with veg like carrot, beans,  little dry grams (hurbhara-just 1 table spoon) , green peas, avare kaayi and other vegetables of your choice in pressure cooker along with rice but is a separate vessel in the cooker.
  • Heat oil in a vessel, and season with mustard, cumin seeds and asaphotida. 
  • Add cut onion, curry leaves coriander and cumin powder and turmeric powder.
  • After 2 minutes put tamarind paste diluted in water, jaggery and salt and allow to boil.
  • Now transfer cooked dal to it.
  • Add 2 table spoons of bishibele bhat masala powder,  salt, and then the cooked rice.
  • Mix well and boil for 5 min.
  • Garnish with coriander and serve hot with ghee!

Typically Served With:

papad, pickle and curd


7 Responses

  1. Long time since you posted. Nice to see you back 🙂 some of the recipes on your blog are unique, I have tried them.


  2. great site for authentic dishes! thanks for uploading… request, could you post the recipe for ‘adavi hagala’ vegetable which i think is unique to hubli dharwad side, thanks!

  3. Hey .. you are back 🙂 i am from south Karnataka, but my husband is from Gulbarga .. I have enjoyed all your recipes .. keep posting 🙂

  4. SInce when did bisi bele baat become North Karnatak food?

  5. Thanks for the recipe. Bisibelebath is my favorite dish. I prefer to have it with combination of potato chips or kara boondhi… In Mysore, my native, couple of hotels serve excellent Bisibelebath!

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