Poha Bisi Bele Bath

Poha Bisi Bele Bath is an easy, flavourful one-pot meal made using thick rice flakes, lentils, and vegetables. 

The word Bisi Bele Bath of Kannada language translates to ‘hot lentil rice gooey dish’. This is a traditional Karnataka special recipe with rice and lentils cooked together and then seasoned with spices, cashews/peanuts, and dried coconut. It is a very common dish in many households in Karnataka and is very easy to make.

 In the recipe here, we will be using a thick a variety of Poha also known as ‘Avalakki’ in place of rice for making this flavourful dish. It is also free of onion and garlic.  I often make this for lunch or dinner especially when I want to have a warm bowl of deliciousness yet light and filling.

Why make Poha Bisi Bele Bath when the tradition version is damn good?

• This recipe is light and low in carbs.
• If you have leftover lentils, this dish can be whipped up instantly
• Makes a great recipe for meal planning
• An easy meal to make on a weekday

How to make Poha Bisi Bele Bath?

Ingredients that you will need to make this recipe –

• Thick Poha
• Lentils – Toor dal, Moong dal, or Masoor Dal or combination of these lentils works perfectly one. Pick whatever you have at home
• Vegetables – Carrots, beans, potatoes, Peas, bell peppers, tomatoes. These are pretty standard but mix in any vegetable of your choice.
• Tamarind paste – This is for adding tanginess to the dish. Dry mango powder is an alternative.
• Seasoning – Ghee or coconut oil, mustard seeds, Cumin, urad Dal, curry Leaves, Red chilies, turmeric, red chili powder, asafoetida. Use whatever you have for the seasoning. You have an option to skip any of these ingredients. These ingredients add to the pleasant aroma of this dish
• Cashews or peanuts – This is a must in the recipe
• Bisi Bele Bath Masala- This is the main ingredient. This dish is flavorless without this ingredient. You can use homemade masala or store-bought. I prefer MTR Bisi Bele Bath Powder. It is easily available in any of the Indian stores.
• Jaggery or sugar- for flavor balance
• salt to taste

Method 1: Using IP

It is preferred to use dal that has been soaked well for cooking. Soak dal at least for 30 mins in hot water. I usually soak it overnight as it is convenient.

Chop the veggies, have the ingredients ready before starting the IP.

Turn IP on saute mode – Add ghee or coconut oil. Add curry leaves, mustard seeds, cumin, urad dal, red chilies, cashews and allow it splutter. Add a pinch of hing or asafoetida. Add tomatoes immediately and let it turn soft.

Next, add turmeric powder, bisi bele bath powder. Saute once and then add soaked dal and veggies. Add water, salt, a little jaggery and turn off saute mode and pressure cook for 10 mins. If the dal is not soaked already, then pressure cook for 15-20 mins.

Allow the pressure to release naturally. In the meantime, rinse poha under running water and set aside.

Turn IP on saute mode again, add bell peppers, poha, and water based on the consistency you like. Adjust the spices and salt. If you like the dish spicer add red chilli powder. Bring the dish to a quick boil and turn off the IP.

The longer the dish sits, the thicker it gets so add water accordingly. Poha bisi bele bath tastes best when serve hot

Serve Poha Bisi Bele Bath hot immediately topped with ghee, boondi or sev along with raita.

Method 2 : Stove- Top

In this method, you can opt to cook dal and veggies separately. They can also be cooked together. It is up to you how to make this. Have this ready before you start to prepare the seasoning.

Add 2 cups of water to 1 cup dal. Pressure cook for 5-6 whistles. dice the veggies into large pieces if it is being cooked along with dal.

In a deep bottom pan, heat ghee or oil. Add curry leaves, mustard seeds, cumin, urad dal, red chilies and allow it splutter. Add a pinch of hing or asafoetida. Add tomatoes immediately and let it turn soft.

Next, add turmeric powder, Bisi bele bath powder, salt & jaggery. Saute once and then add bell pepper, cooked dal, veggies, and rinsed poha.

Combine everything and add water based on the consistency you like. Remember that when the dish gets colder, consistency thickens.

Bring this to boil.

Serve Poha Bisi Bele Bath hot immediately topped with ghee, boondi, or sev along with raita or a bowl of yogurt.

Your valuable feedback is appreciated. If you try this recipe, leave a comment below, rate it, or tag a photo #eateriesdelightful on Instagram 🙂

Print Recipe

No ratings yet

Poha Bisi Bele Bath

Poha Bisi Bele Bath is an easy, flavourful one-pot meal made using thick rice flakes, lentils, and vegetables. 

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Healthy Bowl, Main Course

Cuisine: Indian

Keyword: Bisi Bele Bath, Poha Bisi Bele Bath

Servings: 2

Author: Eateries Delightful

Ingredients

Poha Bisi bele bath

• 2 cups poha
• 3/4 cup dal toor dal /mung dal/ masoor dal/ one or two combination of these
• 2 cups vegetables carrot, beans, peas, potatoes, bell peppers
• 1 to mato
• 2 tsp dry mango or 1 tsp thick tamarind paste
• 2 tbsp bisi bele bath powder
• 1 tsp red chilli powder optional
• 2 tsp jaggery
• salt to taste
• 3 cups of water // more if required

Seasoning

• 1/2 tsp mustard seeds
• 1 tsp cumin
• 1 tsp urad dal
• 8-10 curry leaves
• 2 red chillies
• few cashews
• Pinch of hing

Instructions

Method 1: Using IP

• It is preferred to use dal that has been soaked well for cooking. Soak dal at least for 30 mins in hot water. I usually soak it overnight as it is convenient.
• Chop the veggies, have the ingredients ready before starting the IP.
• Turn IP on saute mode – Add ghee or coconut oil. Add curry leaves, mustard seeds, cumin, urad dal, red chilies and allow it splutter. Add a pinch of hing or asafoetida. Add tomatoes immediately and let it turn soft.
• Next, add turmeric powder, bisi bele bath powder. Saute once and then add soaked dal and veggies. Add water, salt, a little jaggery and turn off saute mode and pressure cook for 10 mins. If the dal is not soaked already, then pressure cook for 15-20 mins.
• Allow the pressure to release naturally. In the meantime, rinse poha under running water and set aside.
• Turn IP on saute mode again, bell peppers, add poha and water based on the consistency you like. Adjust the spices and salt. If you like the dish spicer add red chilli powder. Bring the dish to a quick boil and turn off the IP.
• The longer the dish sits, the thicker it gets so add water accordingly. Poha bisi bele bath tastes best when serve hot
• Serve hot immediately topped with boondi or sev along with raita.

Method 2 : Stove- Top

• In this method, you can opt to cook dal and veggies separately. They can also be cooked together. It is up to you how to make this. Have this ready before you start to prepare the seasoning.
• Add 2 cups of water to 1 cup dal. Pressure cook for 5-6 whistles. dice the veggies into large pieces if it is being cooked along with dal.
• In a deep bottom pan, heat ghee or oil. Add curry leaves, mustard seeds, cumin, urad dal, red chilies and allow it splutter. Add a pinch of hing or asafoetida. Add tomatoes immediately and let it turn soft.
• Next, add turmeric powder, bisi bele bath powder, salt & jaggery. Saute once and then add cooked dal, cooked veggies, bell peppers and rinsed poha.
• Combine everything and add water based on the consistency you like. Remember that when the dish gets colder, consistency thickens.
• Serve hot immediately topped with boondi or sev along with raita or a bowl of yogurt.

You may also like. –

• Kanda Poha
• Roasted Poha Chivda

Did you make this recipe?

Please let me know how it turned out for you. Leave a comment below or share a picture on Instagram with the hashtag #eateriesdelightful

Happy cooking!