Bisi Bele Huli Anna or Bisi Bele Bath is a traditional rice dish from Karnataka. This makes a delicious complete healthy meal on its own as it has rice, lentils and vegetables.
This popular one pot meal is a hearty and comforting dish from Karnataka, a south Indian State. Bisi Bele Bath translates to Bisi is Hot, bele means the lentil and bath is all gooey texture. This popular dish is also called as Beisi Bele Huli Anna where Huli means sour and anna is rice. This is a tangy rice similar to sambar rice though it uses a special ground spice powder.
Now to know how we got introduced to this dish many years ago!
We had a neighbor who was a kannadiga. This doctor got married after few months moving next door. His young wife was a pretty lady, who was so typically kannadiga and didn't know a word of Tamil. This was our first brush with Kannadiga cuisine and culture. For all her modern upbringing and other things, she was very pious and an excellent cook.
She never missed an occasion to celebrate festivals and that too as her mother did. We used to go out for picnics a lot and this is where we had our share of the glorious taste, that's of Karnataka. She never missed an occasion to entertain and feed us with her cooking. It was indeed fortunate that we were introduced to this excellent cuisine through her.
We learnt many dishes from her, one that became a regular is Bisi Bele Huli Anna. When Asha announced RCI: Karnataka, I knew I was going to make this. Of course, as expected it is raining Bisi Bele Huli Anna everywhere and I also wanted to contribute to it.
There are other similar dishes like the Sambar Rice from Tamil Cuisine. I have made this sambar rice in microwave so for an way to make sambar rice, you can check out the microwave method of cooking. And if you are looking for some healthy options, this Thinai Sambar Rice is a healthier version using millets.
Preparation Time : 10 mins
Cooking Time : 20 mins
Cuisine : Karnataka
Bisi Bele Huli Anna | How to make Bisi Bele Bath
1 cup Rice
1/2 cup Toor Dal
6 cups Water
50 gms Shallot / Sambar Onions
2 tbsp Tamarind extract / size of a lemon
A Pinch Turmeric Powder
Salt to taste
1 tbsp Ghee
1 cup Beans, Carrot, Potato and Peas each
Masala to be ground
4 tbsp Coconut Grated
4 to 5 Dry Red Chillies
2 tsp Coriander Seeds
1/4 tsp Pepper Corns
2 inch Cinnamon
2 Maretti Moggu (if not use cloves) * Refer this link for detail
* Refer this link for detail
1 tsp Urad Dal / Black gram dal
1 tsp Chana Dal / Bengal gram dal
A Pinch Asafoetida
3 tbsp Ghee
1/2 tsp Mustard Seeds
2 sprigs Curry Leaves
10 nos Cashewnuts
First of all wash and soak the rice in water for 10 mins.
Wash the Toor dal and cook with 1 cup of water in a cooker with turmeric and a drop of oil. Pressure cook for 2 whistles, let the pressure fall down.
While you are waiting for the pressure to fall down, prep the vegetables and keep aside.
Heat a pan and with little oil, roast the all the ingredients listed for powder and let it cool. Grind to a fine powder.
Add all the ingredients along with rice to the dal when the pressure falls down. Pour the remaining water and add salt.
Pour 1 tbsp of ghee and cover it with lid and put it for 3 whistles.
While you wait for the pressure to fall down, get all the ingredients ready for the tempering. Put it on high flame if its little watery.
Heat a kadai with ghee and fry the seasoning.
Finally, pour on the Bisi Bele Huli Anna and serve hot.
This rice dish looks almost like a googy well mashed dish.
Bisi Bele Huli Anna | How to make Bisi Bele Bath
For the Rice
- 1 cup Rice
- 1/2 cup Toor Dal
- 6 cups Water
- 50 gms Shallot / Sambar Onions
- 2 tbsp Tamarind extract / size of a lemon
- A Pinch Turmeric powder
- Salt to taste
- 1 tbsp Ghee
- 1 cup Mixed Vegetables Beans, Carrot, Potato and Peas each
Masala to be ground
- 4 tbsp Coconut grated
- 4 to 5 nos Dry Red Chillies
- 2 tsp Coriander Seeds
- 1/4 tsp Pepper Corns
- 2 inch Cinnamon
- 2 Maretti Moggu (if you don't have, not use cloves)
- 1 tsp Urad dal / Black gram
- 1 tsp Chana Dal / Bengal gram
- A Pinch Asafoetida
- 3 tbsp Ghee
- 1/2 tsp Mustard Seeds
- 2 sprigs Curry Leaves
- 10 nos Cashewnuts
- Wash the Toor dal and cook with 1 cup of water in a cooker with turmeric and a drop of oil. Pressure cook for 2 whistles, let the pressure fall down.
- Wash and soak the rice for 10 mins.
- Cut all the vegetables and keep aside.
- Heat a pan and with little oil, roast the all the ingredients listed for powder and let it cool. Grind to a fine powder.
- Once the pressure is released from the dal, add all the ingredients along with rice. Pour the remaining water and add salt. Pour 1 tbsp of ghee and cover it with lid and put it for 3 whistles.
- Remove the lid when is pressure has gone down. Put it on high flame if its little watery.
- Heat a kadai with ghee and fry the seasoning.
- Pour on the Bisi Bele Huli Anna and serve hot.
Hi Srivalli, thanks for taking me down the memory lane. I am from Bangalore and this brought so many good memories. Awesome dish and very nice narration too.
Srivalli, thanks for taking me down the memory lane with this wonderful dish. Great narattion as well.
Hi Sri, nice recipe I'm first timer at ur blog, Your recipes are very impressive & thanks for lettin me know abt the RCI event.
Hi there I love your blog this recipe sounds delicious, nice pictures too 🙂
That looks so perfect, I had BB Baath at my friends place but it was way too spicy for me, I guess I can handle this!...tq
srivalli.. where are u now... i want to move next door and continue with the picnic tradition.. the bisi looks great, hope u asked ur daughter's permission before u took her cute toy 😉
A real treat valli. Viji
this is something new for me but i love to try, looks delicous 🙂
bisi bele looks delicious. nice pic.Great entry for RCI.
It's nice to have neighbours and to share in the cuisines, espcially if it's new to you.
Suma Gandlur says
A great dish, an all time favorite of mine.
Hey I too have posted BBB. More BBB in blogosphere this time 🙂
Loved your version
Latha Narasimhan says
I think there is going to be atleast 10 versions of bisibelebhath for the event!! 😀
Nice to have neighbours who are interested in stuff 🙂
Yummy yummy! I love bisibele baath! This post brought back fond memories of Bangalore, dear. Yummy!
it certainly is raining Bisi Bele, but nobody is complaining! 😉
Your version looks very tasty and comforting. you are one lucky dame to have such a sweet neighbor! 🙂
btw, loved the elephant rattle....very very cute! :))
This looks and sounds really delicious, Srivalli, I'd love to try. Could you help me -- what is maratamoguttu? I'm so curious -- googled and the entire 4 or 5 results were in your recipes 🙂
Elephant rattle is adorable, by the way 🙂
thank u so much srivalli. do try and participate in the event.
i was thinking bisibele bath too..but let me see if i can try something i havent done before 🙂
Redchillies, I am glad that this brought back nice memories to you, thanks for the nice comments.
Padma, thanks this this was not so spicy as I added only few pepper and 4 red chillies
Rajitha, thats very sweet of you. Most welcome to move next door. Thats my sons toy!
Bhawna, welcome to my blog. Thanks for the nice comments, do visit when you find time
Jeena, thanks for the comments
Viji, very nice of you
Lia, please do try this out, am sure you will love it.
Cynthia, yes totally agree with on that
Suma, nice to know that
SeeC, yes we might end up with many variations
Lathamma, agree with on that..asha might have a seperate section for this
Raaga, yes it will be very helpful
musical, I am so glad about that
Linda, thanks and I have posted the information in your blog
Thank you fpr bbb Sri, just checking all the RCI entries today,can't focus much! 🙂
Like you said, it's BBHA everywhere. Lovely recipe & another version to try out:-)
i have been trying ur recipes and it comes out great... just now learning cooking and it comes out very good... i am getting appreciation from my hubby... thanks a lot... keep on posting new dishes...
i am trying ur dishes and all comes out very good.... just now learning cooking but it comes out great with the proportion of ur ingredients... thanks a lot & keep on posting new dishes...