Tuesday, February 16, 2010


Have been meaning to write this post for such a long time. Pulled up my fingers to type them today finally!!

  • 2 cups of Raw rice                                                   
  • 1 cup of veggies(mix of carrots,beans,peas,potato) 
  • 1/2 cup of Toor dal                                      
  • 1 Onion                                                        
  • 4 or 5 small onions                                               
  • 1 big Tomato                                                      
  • 1 tsp of Jaggery or sugar                                         
  • lemon sized ball of Tamarind                                                    
  • 1 Tsp of Turmeric powder                                         
  • Few strands of fresh Coriander leaves                                        
  • 1 tsp of Saunf  
  • 1 tbspn of Corainder seeds  
  • 1 tbspn of Channa dal  
  • 2 tsp of Grated coconut 
  • 5 or 6 Red Chillis   
  • 1 tsp of pepper corns 
  • Mustard
  • Curry leaves
  • asafoetida or Hing
  • Soak the tamarind in hot water and extract the juice. Alternately you can use tamarind paste.
  • Dry roast all the ingredients highlighted in yellow color and grind them to a powder.
  • Pressure cook dal along with tomato and turmeric powder. Dal should be cooked fully and must be mashed completely.
  • Take the pressure cooker and add oil.
  • Put the ingredients highlighted in green for tempering. 
  • After mustard seeds splutter add the onions and saute them,followed by the veggies.
  • After sauting for few minutes add the ground powder and mix well.
  • Then add the tamarind extract along with some water.
  • Add jaggery and salt to taste.
  • Now pour in the mashed dal and check for spices.
  • Atlast add the rice and close the pressure cooker for nearly 5 to 6 whistles.
  • Measure the amount of water you add to the rice.Take care to keep the rice:water ratio in 1:2.5 ratio.
  • Garnish with chopped coriander leaves.
Serving suggestions
  • Add a few spoons of ghee after the rice is done.
  • This goes well with chips or pappad.
  • Bisibelabath is well done when the rice is mashed well with all the ingredients. So when in doubt with the water alway add more. Do not add less.
  • To get a good consistency of mashed dal, pre-soak the dal for half an hour before cooking it.


  1. BBB looks tempting and makes me hungry..

  2. Sounds yummm, like bisebela B' so much:)

  3. My all time fav Bisi bele bhat! looks perfect..Thanks alot for your lovely comment on my blog..You have gr8 recipes here..n i jst saw u r frm michigan..me too! Happy blogging!

  4. Bisebelebath looks yummy to the core dear.

  5. Looking yummy...Lovely blog...

  6. Great pic..and LOVE this one especially!

  7. Bisebille baath looks great here...luved the recipe...you have a wonderful blog here...

  8. Daisy Blue,

    I really like your Bisibelebath recipe.Will try it soon.

    Also thank you for visiting my blog.To my knowledge Quinoa is a native grain of Southern America since the Inca civilisation for thousands of years and has come into commercial distribution only in recent years due to it's balanced nutrition and good protein value.I don't think this grain is still available in abundance in India,even if it is available they must be calling it by the same name "Quinoa".I came to know that it is being sold in some major cities in India that too upon special request by consumers.I hope this helps.


Hey there,
Thanks for dropping by :-) !!

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