Sunday, 12 January 2014


This is a classic karnataka one pot meal served piping hot with Khara boondi mostly , I am not a big fan of boondi and I serve it with sandige/ vadiyalu or with potato chips...I hav'nt come across a person who does not relish this spicy rice dish yet.. I got this recipe from an aunt of mine and i make it at least twice every month for breakfast

Rice-1/2 cup
Toor dal-1/2 cup
Onion-1 small
Tomato-1 small
Noolkol/ kholrabi-1
Tamarind-1 small lemon size ball, soaked in 1/4 cup of water
Turmeric powder-1/4 tsp

For bisibelebath powder:
Channa dal -1 & 1/2 tbsp
Urad dal-1&1/2 tbsp
Coriander seeds- 1 tbsp
Cumin-1 tbsp
Pepper corns-7 to 8
Fenugreek seeds-1/2 tsp
Cinnamon-1/2 inch stick
Red chillies-2 ( more if you want it to be spicier)
Grated coconut-1&1/2 tbsp

For tempering:
Oil-2 tbsp
Mustard seeds-1/2 tsp
Red chillies -2
Asafoetida- a pinch
Curry leaves-1 string


  1. Soak rice and dal separately at least for 30 mins
  2. Dry roast all the ingredients listed under bisibelebath powder except coconut, cool and grind to fine powder, add grated coconut and grind again, set it aside
  3. Pressure cook rice and dal adding 4 cups of water for1 whistle
  4. Add turmeric powder, all the vegetables including onion and tomato and pressure cook for one more whistle
  5. Now add salt, tamarind extract, and bisibelebath powder and mix well to see that there are no lumps, close the lid and cook under low flame for  6 to 7 mins. Add more water if you find it be very thick
  6. Prepare tadka using the ingredients listed under tempering in a separate pan and pour it over bisibelebath, turn off and serve hot with boondi or chips or with sandige like me


Note: This recipe easily serves 2 adults and 2 kids, double the ingredients if you wish to make in large quantity.

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