Bisi Bele Bath Recipe
Prep time: 10 Mins (not including soaking of rice)
Cook time: 45 Mins
Yields: 4 Servings
Wondering how to make bisi bele bath? Originally prepared using white rice, I have got here a healthy spin on the traditional bisi bele bath recipe using brown rice. Don't worry, you will still like it. No compromise on the taste whatsoever!
Ingredients For Masala Powder:
Ingredients For Rice:
Ingredients For Zucchini Thayir Pachadi:
Procedure for Bisi Bela Bath:
  1. Wash the brown rice and toor daal and soak it together (also add turmeric powder) in warm water for at least 30 minutes (the longer the better). Soaking the brown rice in warm water activates more enzymes, which makes it possible to obtain a more complete amino acid profile. For 1 cup of rice and daal use 2 and 1/2 cups of water, so I used 3 and 1/4 cups of water. I did the soaking straightaway in a pressure cooker. After soaking, leave it for 5 whistles and transfer the cooker from the stove if cooking on an electric range, because the heat from the coil will continue the cooking process and you will end up scraping burnt rice from the bottom of the pressure cooker.
  2. Meanwhile prepare the masala powder, while the rice is cooking. In a small frying pan add ghee, once it heats, fry (until golden brown) one by one the ingredients mentioned in the list. Once it cools, powder it in a blender/spice grinder.
  3. In a medium size pan add the 1/2 tablespoon of oil, once it heats add the mustard seeds, curry leaves (if using) and hing. Then fry the sliced onions. Add a pinch of salt, so that the onion cooks faster. Then add the vegetables and required amount of salt and let it cook for 5 minutes. Once it is half cooked add the tamarind paste and 1 and 1/2 cups of water and close the pan with the lid. Let it cook until the raw smell of tamarind leaves. Then add the masala powder and let it simmer for another 2 minutes.
  4. Alternatively you can do the entire step in a pressure cooker easily. That's how I do it. I have a small pressure cooker. So as usual I do the tempering, fry the onions. Then I simply add the vegetables, salt, tamarind and water and close the cooker's lid and leave it for only 1 whistle. If you are using an electric range be sure to transfer the cooker from the stove after turning off the stove, because the heat from the coil continues the cooking process and you would end up having mushy vegetables. After opening the lid, add the masala powder and let it simmer for 2 minutes.
  5. Then add the cooked rice and daal mixture to the vegetables gravy and mix it well. If you like you can add the 1/2 tablespoon of ghee or sesame oil now. If the rice looks a bit watery, don't worry, it will thicken up. You can keep it on low heat for sometime and it will thicken up. On the other hand if it's very thick add some warm water to loosen it. It's very forgiving, so don't worry.
Procedure For Zucchini Thayir Pachadi:
  1. Wash the zucchini and grate it with the skin and place it in a bowl. Add the required amount of salt.
  2. In a small frying pan heat the oil, add the mustard seeds. Once it splutters add the sliced green chillies, hing and fry it.
  3. Add this to the zucchini and mix it well.
  4. Mix the yogurt to the zucchini when ready to serve.
My Notes:
  1. If you don't have the time to prepare the bisi bele bath masala powder you can buy it. I've tried MTR brand and it's good too.
  2. You could also buy the frozen Avial vegetables available in Indian grocery stores and save time chopping vegetables.
  3. I have pressure cookers in all size so I used one for cooking the vegetables and one for cooking rice/daal. You can also cook both in any vessel on stove top, but as far as I've read brown rice takes more time to cook like that.
  4. We don't eat spicy food, so I used only 2 red chillies for the masala powder. The heat was very mild. If you prefer it more spicy use about 4-5 chillies.
Recipe by Madhuram's Eggless Cooking at