Main Course

Traditional Kannadiga Bisi Bele Bhat

Comments are Disabled This post may contain affiliate links. We may earn money from the companies mentioned in this post. #sponsoredpost.
Bisi bele bhaat is an authentic recipe that has an origin from the state of Karnataka. This dish has a special significance as it is made especially during the festival of the Shakambari Devi Navratri. Shakambari Devi is a goddess of vegetables, thus Bisi bele bhaat is made by adding lots of veggies. This festival falls during the winter season when there are fresh vegetables available in the market. It is made with no onion and no garlic, during this festival.

This is a wholesome recipe and has all the tastes. It is spicy by the masala, sweet because of the jaggery that we add, the tamarind pulp gives a sour taste, and rich in flavors due to the cooked veggies and the tempering. It is not necessary that this recipe should be prepared during the festival only it can be made any time. Also you can give onion and garlic tadka to it.

The benefit of making this dish is that you are free to add any vegetables of your choice and it gets pressure cooked and then mashed. So, there is no tantrum for eating any veggies.
You get ready-made Bisi bele bhaat masala but the same masala is very easy to make at home as well. You can prepare the dry masala and store it to use every time you make this recipe.
Serve the Bisi bele bhaat with some roasted papad, raita or curd on the side, and loads of ghee.

Bisi Bele Bhat

Bisi Bele Bhat

Recipe by TheFit.Me
0 from 0 votes
Course: Main Course


Prep time


Cooking time






  • 1 cup rice

  • 3/4 cup toor dal

  • 1 tsp turmeric powder

  • 5-6 green beans

  • 1small small chopped carrot

  • 1large large chopped potato

  • 1 cup green peas

  • 1medium chopped onion

  • Salt to taste

  • Masala – 1
  • 10 red chilies

  • 2 tbsp dhaniya (coriander seeds)

  • 1 tsp mustard seed

  • 1 tsp jeera (cumin seeds)

  • 1/4 tsp methi (fenugreek seeds)

  • 1/2 tsp black peppercorns

  • 1 tbsp chana dal

  • 1 tbsp urad dal

  • 1-inch cinnamon

  • 4 cloves

  • 4 elachi

  • Masala – 2
  • 7 tbsp dry khopra (grated dry coconut)

  • 1 tbsp khus khus (poppy seeds)

  • Few curry leaves

  • Masala – 3
  • The pulp of one lemon sized tamarind

  • 2 tbsp fresh grated coconut

  • 2-inch sized jaggery, crushed

  • For Tempering:
  • 2 tbsp ghee

  • 1 tsp mustard seeds

  • 1/2 tsp asafoetida (hing)

  • 6-7 cashews

  • Curry leaves


  • Take rice and toor dal in a cooker and cook this with turmeric powder. Add enough water to make a soft mush. Once cooled, slightly mash it and set aside.
  • Then take all the chopped veggies in a cooker, adjust enough water, and cook. Switch off the gas after one whistle.
  • To prepare masala, heat 2 tsp oil in a pan and roast all the ingredients in masala one together. 
  • Once the dal gets a golden colour, add all the ingredients of masala 2 as well and roast for another 2-3 mins. Turn off the heat and set aside to cool.
  • Once cool down add all the ingredients into a mixer jar and grind to a fine powder. Set it aside.
  • In a bigger kadhai, add the cooked rice + dal and also all cooked veggies. Add salt as per taste and enough water to make it loose like a khichadi. Allow it to boil. 
  • Then add masala that we have prepared along with the ingredients in the masala three and mix well. 
  • Adjust the consistency by adding water and salt if required.
  • Cover with a lid and allow it to cook in sim for about 10 mins.
  • Take it in a serving bowl and prepare final tempering by heating ghee and add mustard seeds, hing, cashews, and curry leaves. Pour the tempering over and serve hot. 


  • Take veggies of your choice and chop them into medium chunks and cook them in a cooker. Cook for only one whistle as more whistles will overcook the veggies.
  • Do not add water while making the masala as we want the dry masala.
  • Masala can be made ahead of time and stored in the freezer.

Comments are closed.