Bisibelebath (Bisi Bele Bath) is a very popular recipe from Karnataka prepared in the Instant Pot Electric Pressure Cooker. In kannada, bisi means hot, bele means lentil, and bath means rice.

This easy Pressure Cooker Bisi bele bhath 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.
The secret to making Bisi Bele Bath is to make the masala powder fresh at home. These days, Bisi bele bath powder is readily available in stores. If you do not have the time and are running late, you may easily buy Bisi Bele Bhat Masala. I usually use MTR Bisibelebath Masala.
The authentic recipe of bisi bele bath is made without onion, garlic, and tomatoes. I have used onion in this recipe. You can also use sambar onions (shallots) instead of regular onions. Also, check my Quinoa Bisi bele bath recipe if you want a healthier variation.
I have posted many Karnataka-style recipes on this blog. So if you are looking for more recipes, then check my Mandakki usli, Veg Pulao, Maddur vada, Masala Peanuts Chaat, Nargis Mandakki, Girmit, Spicy Garlic Puffed Rice, Shenga Saaru (Peanut Sambar).
I have prepared this bisibelebath recipe in my electric pressure cooker, Instant Pot DUO60 6 QT.
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Yellow Split Pigeon Peas [Toor Dal]
Toor dal is also known as pigeon peas. These nutritious peas contain high protein levels and the essential amino acids methionine, lysine, and tryptophan. Yellow Pigeon peas (toor dal) are in split form.
These are used to make the most traditional everyday sambar in South India & Dal in Northern parts of India. Check out other Toor Dal recipes from my blog Spinach Dal, Dal Paratha, Vegetable Sambar.
Bisi Bele Bhath Ingredients
- Sona masuri rice: Traditionally, medium-grain sona maoori is used. If you don't have, use can also use basmati rice.
- Dal: Toor dal (spilt pigeon peas) is used to make the dish.
- Mixed vegetables: onion, carrot, beans, green peas, potato, and bell peppers are used. Peanuts are optional, I like to add them for extra protein.
- Bisi bele bath powder: use homemade or store-bought powder. I personally like MTR or GRB Bisi bele bath powder brand.
- Tamarind extract: you can make it at home or use a store-bought one. Soak tamarind in warm water for 10 minutes and extract the pulp.
- Spices: turmeric, red chili powder.
- Oil (or ghee): You can use any cooking oil. For best results, use ghee.
- Tempering: Mustard seeds, jeera seeds (cumin), curry leaves, and asafetida (hing) are used.
- Coriander leaves: freshly chopped.
How to Make Bisi Bele Bath in Instant Pot
Firstly, chop all the vegetables and onion. Keep aside.
Then, soak tamarind in warm water. Extract pulp and keep aside.
Press SAUTE on Instant Pot. Add oil, and once it's hot, add mustard seeds, cumin, curry leaves, and asafoetida. Let it splutter.
Add onions or shallots. Saute for 2-3 minutes until they turn soft and light brown - stir regularly.
Next, add mixed vegetables and cook for another 1-2 minutes.
Then add bisi bele bath powder, red chili powder, turmeric powder, tamarind extract, salt.
Keep stirring; else the mixture may get burnt.
Add rinsed toor dal (lentils), rice, jaggery, and water give a stir.
Close the lid on the pot and turn the pressure valve to the SEALING position.
Set the pot to 'MANUAL/PRESSURE COOK' (High Pressure) and the timer to 8 minutes.
Do a NATURAL PRESSURE RELEASE (NPR) (Wait until the silver button on the lid drops). Remove lid away from you, and garnish with Cilantro.
Mix well. I like my bisi bele bhath to be mushy and liquid consistency.
Turn on the SAUTE mode again, and add ½ - 1 cup of water (depending on your preference). Boil for 2-3 minutes.
Instant pot pressure cooker Bisibelebath is ready.
Prepare additional tempering, but it's completely optional.
Serve Bisi bele bhath with Kara bhoondi, Potato chips, or Papad.
Serving Suggestions
Serve Bisi bele bath with Kara bhoondi, Papad, or Potato chips. During Festivals or gatherings, we also pair with Onion Tomato Raita and Hesarubele Carrot Kosambari(salad).
Variations & Substitutions
- You can use vegetables of your choice, like pearl onions, pumpkin, and squash.
- If tamarind is unavailable, you can replace it with 1 tomato or juice of 1 lemon/lime.
- Add an extra ½ to 1 cup of water for a more khichdi like consistency.
- If you don’t have bisibelebath powder you can replace it with 2 tablespoons of sambhar powder and 1 tablespoon of vangibath powder. These powders are easily available in Indian grocery stores.
- Instead of using oil for tempering, you can use ghee, which vegans can avoid.
- You can also substitute white rice with quinoa or millets with the same pressure cooking time.
- Substitute white rice with brown rice, and increase pressure cook time to 20-22 minutes.
More Instant Pot Rice Recipes
This Bisi Bele Bath recipe was among Top 10 recipes of 2021 in my blog.
Instant Pot Bisi bele bath
Equipment
Ingredients
- Measuring cup used 1 cup = 250 ml
- 1 cup sona masuri rice
- ¾ cup toor dal (spilt pigeon peas)
- 1 medium onion finely chopped
- 2.5 cups mixed vegetables (carrot, beans, peas, potato and bell pepper)
- 2 tablespoon tamarind extract (tamarind water extracted from soaking small lemon size tamarind)
- 6 cups water
- 3 tablespoons bisi bele bath powder (I used MTR brand)
- ½ teaspoon turmeric powder (haldi) optional
- 1 teaspoon red chilli powder
- 2-3 tablespoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon jeera seeds (cumin)
- 1 sprig curry leaves
- a pinch asafetida(hing)
- salt adjust to taste
- 2 tablespoons coriander leaves (cilantro)
For Additional Tempering (Optional)
- 1 tablespoon ghee or oil
- ½ teaspoon musturd seeds
- few cashewnuts
- 2-3 red dry chilies
- few curry leaves
- a pinch asafoetida (hing)
Instructions
- Firstly, chop all the vegetables and onion. Keep aside.
- Then, soak tamarind in warm water. Extract pulp and keep aside.
- Press SAUTE on Instant Pot. Add oil, and once it's hot, add mustard seeds, cumin, curry leaves, asafoetida let it splutter.
- Add onions or shallots. Saute for 2-3 minutes until they turn soft and light brown - stir regularly.
- Next, add mixed vegetables and cook for another 1-2 minutes.
- Then add bisi bele bath powder, red chili powder, turmeric powder, tamarind extract, salt.
- Keep stirring; else the mixture may get burnt.
- Add rinsed toor dal (lentils), rice, jaggery, and water give a stir.
- Close the lid on the pot and turn the pressure valve to the SEALING position.Set the pot to 'MANUAL/PRESSURE COOK' (High Pressure) and timer to 8 minutes.
- Do a NATURAL PRESSURE RELEASE (NPR) (Wait until the silver button on the lid drops).
- Remove lid away from you, garnish with Cilantro.
- Mix well. I like my bisi bele bhath to be mushy and liquid consistency.
- Turn on the SAUTE mode again, add ½ - 1 cup of water (depending on your preference). Boil for 2-3 minutes.
- Bisibelebath is ready. Prepare additional tempering but it's completely optional.
- Serve with Kara bhoondi, potato chips or papad.
Video
Notes
Variations & Substitutions
-
- You can use vegetables of your choice like pearl onions, pumpkin, and squash.
- If tamarind is not available you can replace it with 1 tomato or juice of 1 lemon/lime.
- Add an extra ½ to 1 cup of water for a more khichdi like consistency.
- If you don’t have bisibelebath powder you can replace it with 2 tablespoons of sambhar powder and 1 tablespoon of vangibath powder. These powders are easily available in Indian grocery stores.
- Instead of using oil for tempering, you can use ghee, which vegans can avoid.
- You can also substitute white rice with quinoa or millets with the same pressure cooking time.
- Substitute white rice with brown rice, increase pressure cook time to 20-22 minutes.
Nutrition
You can find Bisibelebath Powder in any Indian grocery store. If you cannot find it, you can make powder at home only.
Bisi Bele Bath Powder
Bisibelebath Powder Recipe
Ingredients
Measuring cup used 1 cup = 250 ml
- 2 teaspoons chana dal
- 2 teaspoons urad dal
- 2 tablespoons coriander seeds
- 1 teaspoon jeera seeds (cumin)
- ¼ teaspoon methi (fenugreek) seeds
- 5-6 kashmiri dry chillies for color
- 3-4 badagi dry chillies for spiceness
- 1.5 inch cinnamon stick
- 4 cloves
- 1 small marathi moggu (kapok buds) optional
- a big pinch hing (asafetida) optional
- few curry leaves
- 1-2 tablespoons desiccated coconut optional
- 1 teaspoon poppy seeds (khus khus)
Instructions
- 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.
Notes
- If you are making large quantity then dry roast each spice individually and then blend together for best results.
- If you dont get Bydagi Red chilli replace with regular red chillies.
- For longer shelf life skip the addition of dry coconut to the bisi bele bath powder.
Nutrition
Other Recipe Collections to Try from my blog
Rhama Manohar says
Hi! Made your recipe, and the bisibelebath came out very good. I have a 3qt. What is the maximum amount of bisibele can I make? Thanks!
bhavana says
i use 6qt ,measurement i mentioned in blog usually fills 1/2 of my pot roughly about 3qt when i add more vegetables...
Anonymous says
Thank you. I am from Bangalore and love Bisibelabath
Usha
bhavana says
Hey Usha,I am from bangalore too.I love the ease of making bisibelebath in the instant Pot.If i am making for a potluck,i make extra ghee tadka on the stove top and add it in the end.
Vidya says
Excellent outcome! Loved it! Thanks for posting this
bhavana says
Glad you liked the recipe and thanks for letting me know
SANKAR says
????????????????????????????????????????????????????????????????????????? SUPER ???
bhavana says
Thank you shankar,glad you liked it.
Anvesh says
Really good recipe. Absolutely loved it.
bhavana says
Thank you Anvesh ? So glad you loved it ? Definitely try out other recipes on my blog & share your feedback ?
Sunayana Shivashankar says
Bisibelebath came out really really well! Both hubby and kids enjoyed it! I loved the way you had structured and explained this recipe; it included all measures and possible variations. I used MTR powder this time. I hope to try this recipe again with your recipe for the bisibelebath powder.
I had one question ; How much of jaggery would you advise for the serving size you listed?
bhavana says
Thank you Sunayana, feedback like this makes me so excited to do more 🙂 You can add around 1-2 teaspoon based on your preference, but not more 🙂 Hope that helps
Raksha says
Followed the instructions exactly and it turned out perfect (using MTR powder method). I had to substitute raw rice for sona masoori rice since i had run out. The same proportions still worked. This recipe is a keeper!! Thank you!!
Bhavana Patil says
Hi Raksha, thank you for trying the recipe, i am so glad you liked it. Yeah, I used sona masoori in the recipe too.