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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- 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 tablespoon,Tamarind Extract (2 tablespoon of tamarind water extracted from soaking small lemon size tamarind).
- 6 cups,Water
- 3 tablespoon,Bisibelebath Powder (I used MTR brand)
- 1/2 teaspoon,Jaggery
- 2 tablespoon,Cilantro/coriander leaves
- 2-3 tablespoon,oil
- 1 teaspoon,Mustard seeds
- 1/2 teaspoon,cumin/jeera seeds
- 1 sprig,Curry leaves
- a pinch,Asafoetida/hing
- 1/2 teaspoon,Turmeric powder/haldi
- (This is optional)
- 1 tablespoon,Ghee (can use oil also)
- 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.
- 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
- 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.