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Photo of Bisebelabath by Priya Mani at BetterButter


Priya Mani
15 minutes
Prep Time
40 minutes
Cook Time
3 People
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ABOUT Bisebelabath RECIPE

It's a Karnataka recipe which also followed by Tamil Nadu.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Karnataka
  • Roasting
  • Pressure Cook
  • Blending
  • Boiling
  • Main Dish

Ingredients Serving: 3

  1. rice 1 1/2 cup
  2. Moong daal + Toor daal 3/4 cup (Pressure cooked for 5 to 6 whistle, mashed and kept aside)
  3. oil for tempering
  4. Mustard seeds 1 tsp
  5. methi seeds 1/4 tsp
  6. Dry red Chilli 2 (Break into half)
  7. Curry leaves 2 string
  8. Small onions / shallots 1 cup (Peeled and cut into half if big in size)
  9. Other veggies like carrots, beans , drumsticks, of your choice (Cut into bite size) 1 cup
  10. salt to taste
  11. turmeric powder 1/2 tsp
  12. ghee 3 to 4 tbsp
  13. hing 1/2 tsp
  14. For the Bisebelabath masala powder : (
  15. 1 tbsp Channa dal
  16. 1 tbsp Urad dal
  17. 1/2 tsp fenugreek
  18. 1 1/2 tsp coriander seeds or dhania
  19. 4 to 6 Red chilli dry
  20. 1/4 tsp of jeera
  21. 3 inch piece of cinnamon stick
  22. 3 cloves
  23. 3 to 4 pieces of dry coconut


  1. First make the Bisebelabath masala powder: In a pan, dry roast everything individually until golden brown. Cool it and grind into a coarse powder.
  2. You can also put both dals together, cinnamon and cloves together. Jeera, pepper and fenugreek together. Make sure you add the fenugreek at last to avoid bitterness. Store in an airtight container to retain its freshness for longer time.
  3. In a pan add oil, once heated add mustard seeds, fenugreek, red chilli dry, curry leaves and saute well.
  4. Add shallots and fry well. Once it gets a nice colour and aroma, add the other vegetables and saute well. Add turmeric powder, hing and salt to taste.
  5. Add required water to cook the vegetables and close the lid. Once the vegetables become soft, add the tamarind water and cook until the raw smells goes away.
  6. Once done sprinkle the Bisebelabath powder and cook for 5 minutes. Check the seasoning. Add the mashed rice, daal and mix well until everything combined together.
  7. If its too thick, add hot water to get the right consistency. Add enough ghee here and mix well. Check salt and sprinkle some masala powder on top of the rice. Cose the lid until you serve.
  8. Garnish with finely chopped coriander leaves and serve with papad / Appalam / chips etc

Reviews (2)  

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Saila Vellampalli
Saila Vellampalli   Jan-12-2017


Sana Basheer
Sana Basheer   May-18-2016

Yummy and delicious! thanks for sharing.

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