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Bisebelebath is a popular dish from Karnataka. A rice variety which is cooked along with lentils and vegetables makes a good food anytime.

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Author Jayashree


  • 1 cup tuvar dal
  • 1.5 cup rice
  • 20 french beans
  • 1 potato
  • 1 cup green peas
  • 1 lemon sized ball tamarind
  • salt to taste
  • 12-15 cups water
  • 1/4 tsp turmeric powder
  • 4 tsp spice mix

For the seasoning:

  • 2 tbsp oil
  • 2 tbsp ghee
  • 1/2 tsp mustard seeds
  • 1/3 tsp asafoetida
  • 1/4 tsp turmeric powder
  • 1 tsp bengal gram
  • 1 tsp urad dal
  • 4 cashewnuts broken into pieces
  • a few curry leaves

For the spice mix:

  • 1/4 cup bengal gram
  • 1/4 cup urad dal
  • 1 cup coriander seeds
  • 1 tsp cumin
  • 1 tsp pepper
  • 1 tsp methi
  • 2 cloves
  • 1/2 inch cinnamon
  • 1/2 cup dessicated coconut
  • 8-10 red chilly
  • 2 tsp oil


  1. Cut the potatoes into big chunks and put it in water. String the beans and break them into long pieces (about an inch)

  2. Soak tamarind in water.

  3. Take a thick bottom pan, put water and keep it to boil. Wash tur dal and put it into it along with a pinch of turmeric powder.

  4. Once tur dal is half cooked, put beans into it. A little later put green peas into it.

  5. In the mean time, prepare the spice mix. Roast each ingredient seperately with a little water. Grind it to a powder and keep it aside.

  6. After five minutes, wash the rice and put into it. Adjust the level of water accordingly.

  7. Lastly, put potatoes.

  8. Allow it to cook for sometime. Keep stirring in between. It should not only be well cooked but mushy. Put salt to it.

  9. Extract the tamarind pulp.

  10. Add spice mix to the tamarind pulp. Put it over the rice dal mixture. Give a stir. Let the flavours imbibe for sometime.

  11. In another pan, make the seasoning. Take the oil and ghee mixture, add mustard seeds, as it crackles put bengal gram and urad dal. Then add cashew pieces, asafoetida, turmeric powder and curry leaves. Pour it over the bisebelebath. 

  12. Bisebelebath is ready to serve,

Recipe Notes

  • Adjust the spice mix accordingly.
  • The remaining spice mix can be stored and used later.
  • Adjust the consistency by adding more water to it.
  • Keep stirring in between.
  • Other vegetables as groundnuts, capsicum may be used.
  • If you do not have vegetables, then make it only with a few ground nuts.
  • A little ghee over it tastes good.