INSTANT POT Bisibelebath|Hot Lentil Rice
It is a very popular breakfast/lunch recipe from Karnataka(South India). In kannada, bisi means hot, bele means lentil and bath means rice. It is a wholesome and nutrition packed one pot meal made with rice, lentils and mixed vegetables. It tastes amazing when served with Kara bhoondi ,potato chips or papad.
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
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It is a very popular breakfast/lunch recipe from Karnataka(South India). In kannada, bisi means hot, bele means lentil and bath means rice.
- measuring cup used 1 cup = 250 ml
- 1 cup Rice (i used short grained sonamasuri)
- 3/4 cup Toor dal/spilt pigeon peas
- 1 medium sized Onion
- 2.5 cups Mixed vegetables (I used,carrot,beans, peas,potato and bell pepper/capsicum)
- 2 tbsp Tamarind Extract (2 tablespoon of tamarind water extracted from soaking small lemon size tamarind)
- 6 cups water
- 3 tbsp Bisibelebath Powder (I used MTR brand)
- 1/2 tsp Jaggery optional
- 2 tbsp Cilantro/coriander leaves
- 2-3 tbsp oil
- 1 tsp Mustard seeds
- 1/2 tsp cumin/jeera seeds
- 1 sprig Curry leaves
- a pinch Asafoetida/hing
- 1/2 tsp Turmeric powder/haldi
- This is optional
- 1 tbsp Ghee (can use oil also)
- few Cashewnuts
- 2 Dry chillies
Chop all the vegetables and onion.Keep aside.
Soak tamarind in warm water. Extract pulp and keep aside.
Press SAUTE mode on Instant Pot. Add oil and once it's hot add mustard seeds,cumin,curry leaves,let it splutter.
Add onions,Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
Add mix vegetables and cook for another 1-2 minutes.
Then add bisibelebath powder,turmeric powder,tamarind extract,salt.
Keep stirring else mixture may get burnt.
Add washed toor dal(lentils), rice,water,jaggery and give a stir .
Press CANCEL button on Instant Pot.
Close the lid on the pot, and turn valve from VENTING to SEALING position.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes
Do a NATURAL PRESSURE RELEASE(NPR) (Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM
Remove lid away from you,garnish with Cilantro.
Mix well.I like my bisibelebath to be mushy and liquid consistency.
Turn on the SAUTE mode again,add 1/2-1 cup of water (depending on your preference).
Boil for 2-3 minutes.Bisibelebath is ready.Add tempering again its completely optional.
Serve with Kara bhoondi ,potato chips or papad.
1.Instead of using oil for tempering, you can use ghee, vegans can avoid it.
2.You can use vegetables of your choice like Drumstick,Brinjal,sweet potato.
3.If you don’t have bisibelebath powder you can replace with 2 tablespoon of sambhar powder and 1 tablespoon of vangibath powder.
4.If tamarind is not available you can replace with tomatoes.
You can find Bisibelebath Powder is any Indian grocery store.If you are unable to find you can make powder at home only.
- measuring cup used 1 cup = 250 ml
- 2 teaspoon Channa dal
- 2 teaspoon Urad dal
- 2 teaspoon Coriander Seeds
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Fennel Seeds
- 1/4 teaspoon Fenugreek Seeds
- 1/2 teaspoon Mustard Seeds
- 5-6 for color,Kashmiri Dry Chillies
- 3-4 For Spiceness,Dry Chillies
- 1 teaspoon Peppercorns
- 1 inch Cinnamon stick
- 4, Green Cardamom
- 5, Cloves
- Curry leaves - few
- 2 tablespoon Dessicated Coconut
Dry Roast all the ingredients except dessicated coconut on low flame till spices are aromatic.
Turn off the flame and add the coconut .
Blend the mixture to a fine powder.Store it in a air tight container.