Bisi Bele Bhaat literally translates into hot rice-lentil stew and that’s exactly what this recipe is all about. The added bonus of vegetables makes this a complete meal in itself.

Bisi Bele Bhaat

Stews have always been synonymous to comfort food. Hot rice, lentils, vegetables and hot spices makes it the perfect brunch for a Sunday morning or a weeknight dinner (walk in home to a slow-cooker cooked stew? Foodie heaven!).

What’s more? You even get to eat Bisi Bele Bhaat with a side of potato chips!  Lol. Not really. I mean to say hat this popular South Indian dish is generally served with something crunchy like potato chips of fried snacks (boondi) to add contrasting texture to every bite. Although, it is optional, I highly recommend that you serve it something crunchy too to enjoy the meal to the fullest. For healthier guilt-free options, you could try some baked zucchini chips or some Kale chips.

Bisi Bele Bhaat

 Here is the recipe for 

Bisi Bele Bhaat


Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serves: 3-4



    For rice and lentil mixture:
  • 1 1/2 cup diced vegetables (you can choose whatever you like. I add carrots, string beans,
  • Cauliflower and green peas)
  • 1/2 cup diced onions
  • 1 cup rice (medium length will do)
  • 1/2 cup toor dal (Split pigeon peas)
  • 5 cups water
  • For Masala
  • 3/4 tbsp urad dal (Split and skinned black lentils)
  • 3/4 tbsp channa dal (Split and skinned bengal gram)
  • 1 tsp dhaniya (cilantro seeds)
  • 1 inch cinnamon
  • 1 petal of star anise
  • 8 whole red chili (Try and chose a variety that adds lot of colour and less spice, I use one from Southern India called Byadige chilies. You should find them in all Indian Stores)
  • 1/4 cup chopped tomato
  • Water to blend
  • For Tempering
  • 3 tbsp oil
  • 1/4 tsp mustard seeds
  • 4-5 curry leaves
  • 1 cup diced tomatoes
  • 2 tbsp tamarind pulp
  • Salt to taste


  1. Pressure cook all the ingredients meant for the rice and lentil mixture (you could substitute the pressure cooker with a slow cooker.)
  2. After about 4 whistles, take off heat and let the steam escape
  3. Dry roast all the ingredients meant for masala (first roast the dals, add the rest of the ingredients when the dals are half done)
  4. Blend all the roasted ingredients into a fine powder. Add water and tomato and blend it further to make a fine paste. You now have the masala ready.
  5. Add 3 tbsp oil in pan over medium heat.
  6. Add mustard seeds; when they crackle, add curry leaves and diced tomatoes.
  7. Sauté for 3-4 min until they release a little of their juice into the oil, then add the masala paste
  8. Cook for 3 min until the masala partially loses its raw smell, add salt and tamarind pulp
  9. Add the tempering and masala into the rice, dal mixture and bring it to a boil (Add little water if required)
  10. Take off heat, garnish with cilantro, serve with a side of RAITA and potato chips!

My Take:

The masala powder can be made in larger quantities and stored in air tight jars for long periods. Although it makes cooking easier, I prefer the freshly made masala. Nothing can beat the aroma of fresh roasted and powdered spices… MMMMMMMM…

Yummily Yours'


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