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Karnataka / South India · Indian

Bisi Bele Bath (Karnataka Spiced Rice and Lentils)

Karnataka's beloved one-pot of rice, lentils, and vegetables simmered with tamarind and a fragrant freshly-ground masala, finished with a cashew-and-curry-leaf tempering in ghee. 'Hot lentil rice' — comforting, tangy, and deeply spiced.

By Table & Traditions Editors

Published June 24, 2026

A steel bowl of steaming bisi bele bath — thick spiced rice and lentils with vegetables — topped with golden fried cashews, curry leaves, and a glossy spoonful of ghee, with crisp boondi alongside.

Bisi bele bath — literally 'hot lentil rice' in Kannada — is a signature of Karnataka, said to have origins in the kitchens of the Mysore Palace. Unlike a plain khichdi, it is defined by its own complex roasted-and-ground masala and a generous hit of tamarind, making it tangier and spicier than its northern cousins.

Yield
Serves 4
Prep
20 min
Cook
40 min
Total
About 1 hr
Difficulty
Intermediate

Bisi bele bath is Karnataka comfort food at its most generous — a single steaming pot of rice, lentils, and vegetables bound together with tamarind and a fragrant homemade masala, then crowned with cashews fried in ghee. The name means “hot lentil rice” in Kannada, and it is meant to be eaten exactly that way: hot, soft, and a little soupy.

The masala makes it

What separates bisi bele bath from any other khichdi is its dedicated spice blend — chana dal, coriander, fenugreek, red chillies, and coconut, dry-roasted and ground fresh. Reach for that, not generic sambar powder, and the whole dish changes character.

Keep it loose

This dish thickens dramatically as it cools, so cook it looser than feels right — almost pourable when hot. A bowl that’s perfect off the stove will be stodgy in twenty minutes, so loosen leftovers with hot water and re-season.

The ghee tempering

Don’t skip the finish: cashews fried golden in ghee with mustard seeds, curry leaves, and red chilli, poured over at the end. It’s the difference between good and unforgettable.

For more from the south, browse the full recipe collection or read the South Indian cooking guide.

Ingredients

Serves
4

For the masala (dry roast and grind)

  • 1 tbsp chana dal
  • 1 tbsp coriander seeds
  • 4–5 dried red chillies Byadgi for colour and mild heat; add a hotter chilli if you like.
  • 1/2 tsp fenugreek seeds
  • 3 tbsp grated coconut
  • 1/4 tsp asafoetida (hing)

For the base

  • 1 cup rice Short-grain sona masuri is traditional.
  • 3/4 cup toor dal (split pigeon peas)
  • 3 cups mixed vegetables (carrot, beans, peas, potato, capsicum)
  • lime-sized ball tamarind, soaked (about 2 tbsp pulp)
  • 1/2 tsp turmeric
  • salt and a pinch of jaggery

For the tempering

  • 3 tbsp ghee
  • 12 cashews
  • 1 tsp mustard seeds
  • 10 curry leaves
  • 2 dried red chillies

Method

Tap a step’s number to check it off as you go.

  1. Dry-roast the masala spices and coconut separately over low heat until fragrant and golden, cool, then grind to a fine powder (or smooth paste with a splash of water).

    Why: The custom masala — not generic sambar powder — is what makes bisi bele bath itself; roasting low and slow draws out the aroma without scorching.

  2. Pressure-cook (or simmer) the toor dal with turmeric until very soft and mashable. Separately cook the rice until just done, and boil or steam the vegetables until tender.

    Why: Cooking the components to the right texture separately stops the rice turning to glue while the dal gets creamy.

  3. Combine rice, mashed dal, and vegetables in a large pot. Add the tamarind pulp, the ground masala, salt, jaggery, and enough hot water to make it loose and porridge-like. Simmer 8–10 minutes, stirring, until thick and unified.

    Why: Bisi bele bath should be soft and almost flowing when hot — it firms as it cools, so keep it looser than you think. Simmering melds the tamarind and masala into the grains.

  4. Make the tempering: heat ghee, fry the cashews to golden and lift out, then crackle the mustard seeds, curry leaves, and red chillies. Pour it all over the dish and fold through.

    Why: The ghee tempering with toasted cashews is the crown — it adds richness, crunch, and the final burst of aroma right before serving.

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Variations

  • Vegan

    Use oil or coconut oil in place of ghee for the tempering; the dish is otherwise plant-based.

  • Shortcut masala

    In a pinch, use good bisi bele bath powder, but freshly ground spices are a different league.

  • Extra vegetables

    Add chunks of pumpkin, drumstick, or shelled peas for a heartier, more colourful pot.

Serving & Storage

Serve piping hot with a dollop of ghee, alongside crisp boondi, potato chips, or fried papad, and a cooling raita. It's best eaten fresh and loose.

Pairs with: Boondi, Potato chips, Raita, Papad.

Storage: Keeps refrigerated 2–3 days; it thickens considerably, so loosen with hot water and re-season when reheating.

Nutrition

Per serving (1 generous bowl (1/4 recipe))

Calories
520
Protein
16 g
Carbs
78 g
Fat
16 g
Fiber
11 g
Sugar
6 g
Sodium
560 mg

Notable micronutrients: Iron, Folate, Vitamin A

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

How is bisi bele bath different from khichdi or sambar rice?

It has its own roasted spice-and-coconut masala and a strong tamarind tang, making it far more aromatic and sour than a plain khichdi, and it's cooked to a thicker, unified consistency than sambar rice.

Why is mine dry and stodgy?

It was cooked too thick or sat too long — bisi bele bath firms up fast. Keep it loose and porridge-like while hot, and add hot water to loosen leftovers.

Can I make it in one pressure cooker?

Yes — many home cooks cook rice, dal, and vegetables together with the masala and tamarind for a faster one-pot version; just take care the rice doesn't overcook to mush.

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