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


Khar Byali

Kharbyali is toordal curry that is a major specialty of Lingayat food! And my favorite way to eat it is with dry rotti (a day old), some fresh vegetables like cucumber, onion and “gida” – a stem of fresh coriander (cilantro). If I have hesar kaal and jhunkad vadi on the side, I call it heaven. The part about posting around noon is that you start craving to eat exactly that and realize you have to work and so can’t do it. BTW, when we were kids, we lovingly called this Appajin Saar (daddy’s saar).


Turdal 2 cups, 1 onion, 1 garlic, 2 tomatoes, tamarind paste, brown sugar (jaggery), masale khara, salt,coriander leaves, curry leaves, mustard, cumin seeds, hing (asafotida) and  water.


  • Cook turdal in pressure cooker for 7 min after attaining maximum pressure.
  • Chop onions, tomatoes, peeled garlic in to small pieces.
  • Also finely chop coriander leaves (cilantro).
  • Heat oil in a vessel. Add cumin and mustard seeds and wait for them to crackle.
  • Later add a pinch of asafoetida, crushed garlic and curry leaves.
  • When the garlic turns golden brown, add onion and cook till it is golden brown.
  • Add chopped tomato, wait for 2-3 minutes.
  • Now, add 1 cup of tamarind water, 1 spoon brown sugar (jaggery), 1 table spoon masale khara (masale chilli powder) and salt to taste.
  • Allow to boil for 2-3 minutes.
  • Transfer the cooked dal into this and boil for 5 to 10  minutes.
  • Put finely chopped coriander and stop heating.

Tips and Tricks:

  • You can use tamarind paste to make tamarind water.
  • You can use brown sugar instead of jaggery.

Typically Served With:

Khar byali can be eaten with rice. It also goes well with Jawar (Sorghum) rotti.