A traditional South Indian dish, Bisi Bele Bhath harnesses the very essence of Karnataka’s flavors. Featuring a melody of rice, lentils, veggies and spices, this complete one pot meal is healthy and filling. Served warm and steamy, it makes for a perfect dish as we transition into fall and, eventually, winter. And, as we all know, the flavor never stops coming with a dish as delicious as this one! 
STEP BY STEP VIDEO:
A traditional South Indian dish, Bisi Bele Bhath harnesses the very essence of Karnataka’s flavors. Featuring a melody of rice, lentils, veggies and spices, this complete one pot meal is healthy and filling.
- 1 cup rice
- 1/2 cup toor dal (split pigeon peas lentils)
- 2 tbsp chana dal (yellow split chickpeas lentils)
- 2 tbsp red masoor dal (red lentils)
- 2 tbsp yellow moong dal (petite split yellow lentils)
- 2 tbsp split green moong dal (split green gram lentils)
- 1/4 cup potatoes , diced
- 1/4 cup zucchini , diced
- 1 carrots , peeled and diced
- 2 tbsp peas
- 1/2 cup tomatoes , finely diced
- 2 tbsp green beans , diced
- 2 tbsp red, green, orange peppers , diced
- 2 tbsp onions , finely diced
- 2 tbsp corn
- 3 tbsp ghee  or coconut oil
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- pinch asafoetida powder (hing)
- 2 dried red chilies
- 6-8 curry leaves
- 1 1/2 tsp red chili powder
- salt  to taste
- 1 tsp ginger , minced
- 1 green chilies , chopped
- 2 tbsp cashews
- 1/2 tsp turmeric powder
- 2 tbsp sambhar powder
- 2 tbsp tamarind paste
- 1/4 tsp garam masala
- 1/4 tsp mango powder (amchur) , according to taste
- 3 cups water
- cilantro , for garnish
-
Wash all of the lentils and grains and then soak them in warm water for 2 hours.
-
Turn the instant pot on saute mode and add the ghee, reserving 1 tbsp for garnishing.
-
Add mustard seeds, cumin seeds, asafoetida powder(hing), ginger, green chilies, curry leaves, dried red chilies, and cashew pieces. Saute the mixture for about 1 minute and add the onions, again sauteing until the onions are translucent.
-
Add salt, turmeric powder, and red chili powder and saute it for 2 minutes and add the rest of the vegetables to it.
-
Drain the rice and lentils that were previously soaking and then add them into the instant pot, along with 3 cups of water. Put the lid on the instant pot and then take it off of saute mode and put it on manual mode for 12 minutes. Ensure that the vent is on the sealing position.
-
After 12 minutes, quick release the pressure with a towel or cloth and open the instant pot.
-
Put the instant pot on saute mode again and add ghee, tamarind paste, garam masala, and sambhar powder. Saute it for a minute and garnish it with some cilantro.
-
Serve the Bisi Bele Bhath with some tomatoes, onions, boondi raita, and papad for a perfect and hearty meal!
Recipe Video
- If the mixture seems a bit dry after the manual mode stage, feel free to add 1/4 of water to it.
- The tamarind paste can be substituted with lemon juice or mango powder.
- Cracked wheat or brown rice would also work really well, instead of white rice.
Subscribe to my YouTube Channel for step-by-step videos.
DID YOU MAKE THIS RECIPE?
Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.
I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on 
and share your creation with me!
Seems like the dish could be made easier in a pot on the stove, taking in the pressure rise time and venting.
Since the all of the lentils come cook at different times, it would actually take a much longer time. The Instapot is really the shortest way to make this.
Pingback: Tomato Beetroot Rasam with Coconut Rice | Naturally Nidhi