Bisi Bele Bath (Royal Rice)

With Rashmi

"A wholesome one-pot meal originated from the royal kitchens Mysuru Dynasty of Southern India".


- +
  • Imperial
  • Metric
  • 1 tbsp Coriander seeds, Jaggery,Mustard seeds
  • 1 tsp Cumin seeds,Mustard seeds,Sesame seeds,Poppy seeds,Dried curry leaves, Urad Dal (black gram lentils)
  • 0.5 tsp Fenugreek seeds,Turmeric
  • 5-6 stalks Cloves
  • 1 Cinnamon 1 inch
  • 0.25 tsp Hing (Asafoetida)
  • 1 cup Rice
  • 60 g Chana Dal (split chickpeas)
  • 60 g Urad Dal (black gram lentils)
  • 2 Tomatoes
  • 1 Onions(Large)
  • 120 g Beans
  • 120 g Peas
  • 1 Carrots (Large)
  • 1 Potatoes (medium)
  • 1 Tamarind - Small lemon-sized ball
  • 30 g Desiccated coconut
  • 30-45 g Ghee
  • 1 Cashews - Handful
Indian GF V



Nutrition per serving

Step 1

Start by dry roasting the lentils - (Chana dal and Urad dal) on a low-flame. Dry roast the spices in a separate batch, as they toast faster than the lentils. Once the lentil turns golden-brown and aromatic, transfer it into a wide bowl for cooling.

Step 2

In the same pan, roast the coriander seeds, fenugreek seeds, cinnamon, cloves and cumin seeds until it gets fragrant. Transfer the mix into the the bowl for cooling.

Step 3

Turn off the heat and toast sesame seeds, poppy seeds, and desiccated coconut. Make sure not to burn the coconut. Soak tamarind in hot water for later.

Step 4

Add some oil in a pan, and roast some red-chiilies until they get warm and crisp. Transfer the chillies into a bowl and let it cool completely.

Step 5

Once the crisped up spice-lentil mix is cooled down, add it into a blender, along with some turmeric, asafoetida, dried curry leaves. Add in the desiccated coconut and blend it all into a fine powder.

Step 6

The BBB powder is ready. You can always make this in advance and store it in an air-tight container for 3-6 months, depending upon where you live.

Step 7

To make the BBB, begin by heating some water in a pot. Meanwhile,if you are using dried tamarind, now is a good time to soak the tamarind in some hot water and soften it, in a separate bowl. If you are using tamraind paste, you can skip this step.

Step 8

Once the water starts to boil, add in all the veggies that you want to sneak into the dish. You can also add soaked peanuts for extra texture. Root-veggies and gourds pair excellently well in dish.

Step 9

Boil the veggies until they are al-dente.

Step 10

Now add in the cooked rice and cooked mushy- lentil mixture. Here we have cooked the lentil and rice separately. Give it all a good mix, and allow the mixture to boil for 5 minutes.

Step 11

Add in adequate quantity of BBB spice blend mix to taste. Then add the tamarind water or the tamarind paste along with some jaggery. You can always replace jaggery with some raw/refined sugar. Mix everything, and allow the mixture to boil for 5 more minutes.

Step 12

Prepare tempering: heat ghee, add mustard seeds, Urad Dal, cashews, Hing, and curry leaves.

Step 13

Once cashews and lentils turn brown, switch off the flame.

Step 14

Garnish the Bisi Bele Bath with the tempering.

Step 15

Serve alongside Cara boondi and fresh yogurt. Indulge in the rich flavors of this one-pot meal.

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Did You Know?

Fenugreek seeds have a slightly bitter taste and are often used in Indian cuisine for their distinct flavor. They are also believed to have several health benefits, including improving digestion, controlling blood sugar levels, and reducing inflammation.

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