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Bisi Bele Bath or Sambar Sadam

Meena C R
0 minutes
Prep Time
60 minutes
Cook Time
5 People
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ABOUT Bisi Bele Bath or Sambar Sadam RECIPE

A hot lentil based aromatic Traditional Rice Recipe from Karnataka! A one pot meal that is any Dinner Party Favourite across age groups! Sure to win the hearts of your family and friends!

Recipe Tags

  • Veg
  • Dinner Party
  • Karnataka
  • Pressure Cook
  • Main Dish
  • Healthy

Ingredients Serving: 5

  1. 150 gms Green Bell pepper diced
  2. 150 gms Yellow Bell pepper diced
  3. 150 gms Red Bell pepper diced
  4. 8 to 10 Madras Kanda | shallots peeled
  5. 1 Gajar | carrot diced
  6. 2 baingan | Brinjal diced
  7. 100 gms Fresh peas
  8. 100 gms French Beans cut to 1 inch pieces
  9. 2 tomatoes roughly chopped
  10. 1 potato peeled and diced
  11. 1/2 tsp Hing | asafoetida Powder
  12. 1 lemon size Imli | tamarind extract in 2 cups water
  13. 2 tsp Vellam | Gur | jaggery
  14. 4 tblsp Fresh Dhania | coriander Leaves finely chopped
  15. 3 tsp salt | To taste
  16. Bisi Bele Bhaat masala Powder
  17. 1 tblsp Channa dal
  18. 1 tblsp Urad dal
  19. 3 lavang | Cloves
  20. 3 Green Elaichi | cardamom Pods
  21. 4 Sukhi Lal Mirch | Dried Red Chilli
  22. 1 tblsp methi | Fenugreek Seeds
  23. 1 tblsp khuskhus | Poppy Seeds
  24. 2 tblsp Dhania | coriander Powder
  25. 1/4 cup Fresh coconut grated
  26. 1 tsp Haldi | turmeric Powder
  27. For Tempering
  28. 1 tblsp Homemade ghee | Clarified Butter
  29. 1 tsp Rai | Mustard Seeds
  30. 1/2 tsp jeera | Cumin Seeds
  31. 2 sprig Kadhi Patta | Curry Leaves


  1. Preparing Bisi Bele Bath Masala Powder Dry roast Channa Dal and Urad Dal in a kadhai on medium heat till they become slightly brown. Stir continuously so that the dal does not get burnt.
  2. Add dalchini, lavang and elaichi. Saute for few seconds. Add methi, dhania seeds and dry red chillies. Saute on low flame till the chillies begin to change colour and a fragrant aroma wafts from the spices.
  3. Add khuskhus and grated coconut. Saute for a minute till coconut becomes a bit dry. Add haldi and hing. Saute to mix well. Turn off gas and transfer to a plate to cool.
  4. Grind to a slightly coarse powder without adding any water. Keep aside.
  5. In a vessel add rice and toor dal. Wash well and drain. Add 5 cups water and soak for 30 minutes. Add haldi and mix well.
  6. Pressure cook rice and toor dal along with the soaked water for 3 whistles. Then reduce flame to low and let it simmer for 5 minutes. Switch off the gas and once pressure is released, remove the cooked rice and toor dal. Keep aside.
  7. In a pressure cooker add all the vegetables, imli water, jaggery, salt and Bisi Bele Bath Masala Powder. Mix well. Pressure cook for 2 whistles and then switch off gas.
  8. By the Quick Release Method, remove the steam and open the pressure cooker. The vegetables would be cooked and appear like Sambar. Mix well.
  9. Add cooked rice and toor dal along with the steamed vegetables. Mix well. Place pressure cooker on gas without the lid and cook till it comes to a boil. Mix well and switch off the gas.
  10. Prepare Tempering In a kadhai heat ghee and add jeera, rai, dried red chilli and kadhi patta. As the rai crackles, switch off the gas and pour the tempering on top of cooked Bisi Bele Bath.
  11. Add half of the chopped dhania and mix well. Transfer to a serving bowl. Garnish with remaining chopped dhania.
  12. Serve hot with a garnish of Masala Boondi, Potato Wafers and Tomato Onion Raita.

Reviews (5)  

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Kavita Puri
Kavita Puri   Sep-12-2016

what's the quantity of dal and rice

Raj Khan
Raj Khan   Apr-07-2016

very healthy recipe

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