Here is my easy-peasy one-pot bisi bele bath recipe or the pressure cooker bisi bele bath that I usually prepare during busy weekday mornings or evenings. This one-pot dish is delicious and healthy, loaded with veggies and dal.
The Pressure Cooker That I Use:
Before getting into the recipe, I wanted to share about the most used utensil/vessel in my kitchen – the hard-anodized handi pressure cooker. I do all my one-pot dishes in this pressure cooker only. It’s a 4-liter pressure cooker, and as it’s hard-anodized, the chance of aluminum getting mixed is minimal. I prepare the biryani, vegetable korma, mushroom rice, etc. in this handi pressure cooker. You can make this BBB(short form for bisi bele bath) in instant pot too.
Easy Bisi Bele Bath Recipe:
So now coming to bisi bele bath, we all know that it’s a traditional recipe from the state of Karnataka. Bisi means hot in Kannada(the language spoken in Karnataka) and bele means dal and bath is a dish with rice. During weekends I prepare it elaborately by making the fresh masala. But during weekdays, on busy mornings when the time is pressing, and when I am not able to grind fresh masala, this is how I prepare ie as a one-pot meal in the pressure cooker.
I add all the ingredients (rice, dal, tamarind water, masalas) in the pressure cooker, cook it and do the tempering in the end. You need to add more water to this recipe to get the soft consistency, and the secret to getting the traditional taste in the pressure cooker version is – add vangi bath powder and use cinnamon while tempering. Ok, it’s not a secret anymore. ;-)
Without any delay, here is yet another dish that I love to pack for our lunch.
How I made Bisi Bele Bath In the Pressure Cooker?
Ingredients:
- Rice – 1.5 cups
- Toor dal- 1/2 cup
- Mixed vegetables – 2 cups (For this recipe I used, radish, carrot, peas, and sweet potato)
- Turmeric – 1/2 tsp
- Salt – 1.5 tsp
- Sambar Powder – 1 tbsp
- Vaangi bath powder – 2 tsps
- Jaggery – a small piece
- Onion – 1/2 of medium-sized
- Tamarind water – 1 tsp diluted in 1 cup of water or 1 cup of tamarind water extracted from soaking little gooseberry size tamarind.
- Water – 4 cups
- Curry leaves – 1 strand
- Cilantro – 2 tbsps
- For Tempering:
- Ghee – 2 tbsps
- Mustard seeds – 2 tsps
- Methi seeds – 2 tsps
- Cinnamon – 1-inch piece
Steps:
- Chop all the vegetables and onion.
- Add the vegetables, onion, washed rice, toor dal, turmeric powder, vaangi bath powder, sambar powder, jaggery, salt, water, tamarind water, curry leaves, and cilantro to the pressure cooker. Add everything given under “ingredients.” :-)
- Pressure cook it for up to 4-5 whistles.
- Once the pressure is off, mix the rice nicely.
- In a separate tempering pan/kadai, heat the ghee and once the ghee is melted and hot, add mustard seeds, methi seeds, and cinnamon. As they start to splutter, add it to the rice and mix again.
- That’s it bisi bele bath is ready :-)
Recipe Notes:
- Instead of using ghee for tempering, you can use regular cooking oil, and that makes it perfect for vegans too.
- You can replace white rice with brown rice or millets or quinoa.
- Few curry leaves can be added during tempering too.
- Adjust the veggies according to your choice.
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More One-Pot Meals:
Easy Bisi Bele Bath | Pressure Cooker BisiBeleBath
Equipment
- Pressure Cooker or Instant Pot
Ingredients
- 1.5 cups Rice
- 1/2 cup Toor dal
- 2 cups Mixed vegetables For this recipe I used, radish, carrot, peas and sweet potato
- 1/2 tsp Turmeric
- 1.5 tsp Salt
- 1 tbsp Sambar Powder
- 2 tsps Vaangi bath powder
- 1 tsp Jaggery powdered jaggery or a small piece
- 1/2 Onion
- 1 tsp Tamarind Paste diluted in 1 cup of water or 1 cup of tamarind water extracted from soaking small gooseberry size tamarind.
- 4 cups Water
- 10 Curry leaves
- 2 tbsp Cilantro - chopped
For Tempering
- 2 tbsp Ghee
- 2 tsp Mustard seeds
- 2 tsp Fenugreek seeds
- 1 inch Cinnamon
Instructions
- Chop all the vegetables and onion.
- Add the vegetables, onion, washed rice, toor dal, turmeric powder, vaangi bath powder, sambar powder, jaggery, salt, water, tamarind water, curry leaves and cilantro to the pressure cooker. Add everything given under ingredients. :-)
- Pressure cook it for up to 4-5 whistles.
- Once the pressure is off, mix the rice nicely.
- In a separate tempering pan/kadai, heat the ghee and once the ghee is melted and hot, add mustard seeds, methi seeds, and cinnamon. As they start to splutter, add it to the rice and mix again.
- That's it bisi bele bath is ready :-)
Notes
- Instead of using ghee for tempering, you can use regular cooking oil, and that makes it perfect for vegans too.
- You can replace white rice with brown rice or millets or quinoa.
- Few curry leaves can be added during tempering too.
- Adjust the veggies according to your choice.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
