Bisi Bele Bhath


1 tblsp chopped coriander leaves
6 – 8 curry leaves
1 cup rice, washed and drained
2 tblsp ghee or butter
1 tomato (tamatar) , chopped
1/2 tsp turmeric
1 1/2 tblsp tamarind (imli) juice
salt (namak) to taste
2 cup toor dal
1 small piece jaggery
1 onion (pyaj) , chopped
1 tblsp oil
1 1/2 cup chopped, mixed vegetables (sabji) (beans, carrots, bell pepper, ridge gourd, turnip, peas)

For Masala:
1/2 cup grated copra (dry coconut)
1 tblsp bengal gram
1 tblsp poppy seeds (khuskhus)
1 tblsp black gram
1 tblsp coriander seeds
1 cardamom pod
1 small piece jaikai
1 tsp ghee
3 cloves
8-10 dried red chillies
1 cinnamon (tuj/dalchini) (dalchini) stick, broken
For Seasoning:
1 tsp mustard seeds
1 tsp oil


How to make bisi bele bhath:


  • To Prepare Masala:
  • Heat up ghee in a pan, mix in all the masala ingredients (except dry coconut) and roast until lightly browned.
  • Take off from the heat up and mix with dry coconut.
  • Grind to a smooth paste with water and set aside.
  • Wash dal and put it in a heavy based sauce pot with water, 1 tblsp oil and turmeric and cook.
  • After the dal are cooked mix in onions, vegetables and allow it to cook.
  • After the vegetables are half cooked mix in rice.
  • Keep on stirring, mix in water if required.
  • After the rice is almost cooked mix in the ground paste, tomato, tamarind juice, salt, jaggery, curry leaves.
  • Let all the ingredients mix well while you keep stirring.
  • Mix in ghee and simmer (boil slowly at low temperature) until the mixture blends.
  • Take off from the heat.
  • Heat up oil in a pan, mix in mustard seeds, allow to splutter and pour out it over the rice mixture and mix well.
  • Decorate with coriander leaves.
  • Serve hot with raita.