- 1 tbsp ghee
- 1 tbsp black mustard
- 1 tsp cumin
- 1 tsp asafetida
- 1 tsp fenugreek seeds
- 8-10 curry leaves
- 10 pearl onions/shallots – cut in half
- 2 cups carrots – cubed
- 2 cups green beans – cubed
- 2 cups bell peppers – cubed
- 2 cups drumsticks – cubed
- 2 cups pumpkin – cubed
- 2 cups chayote squash – cubed
- 2 cups potatoes – cubed
- 1 cup white rice/quinoa/brown rice – rinsed and cleaned
- 1 cup yellow split peas –cleaned and rinsed
- 1/2 cup bisibelabath powder
- 2 tbsp tamarind pulp
- 8 cups water
- salt to taste
- 1 tbsp sesame oil
- roasted cashews
Bisibele bath is a spicy rice dish that originated in Karnataka, India. Its traditional preparation method is actually quite complex and elaborate. It uses quite a bit of spices like masala, toor dal, asafetida, and curry leaves. This one pot method is quick and strives to give you the same flavorful meal with a much simpler preparation method. The cook time for this dish is extremely less, so you can serve your family a traditional meal without having to be tied down to the kitchen.
BisiBele Bath Recipe tastes best when it is hot. Store it in a casserole to keep it warm for hours together.
This dish is known for being spicy. If you’re a spice lover than then that’s a good thing, and if you’re not a spice lover it can still be a good thing, because spiciness is created by capsicum. And capsicum has a lot of health benefits that make it worthwhile. One of its biggest pros is that it is a powerful anti-inflammatory agent. It can help alleviate neurogenic pain caused by diabetes, ease bowel inflammation, and even treat the pain that arises from arthritis.
How to make BisiBele Bath Recipe
The literal translation of Bisibelebhath in Kannada is "hot lentil rice dish".