Easy Bisi Bele Bath | Pressure Cooker BisiBeleBath

Here is easy and one pot Bisi Bele baath recipe or the pressure cooker version that I usually prepare during busy weekday mornings or evenings. This one pot dish is delicious and healthy loaded with veggies and dal. You can make this BBB in instant pot too.

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.

So now coming to bisi bele bath, we all know that it’s a traditional recipe from the state of Karnataka. During weekends I prepare it elaborately by making the fresh masala. I follow this recipe from Anna Saaru Palya blog. 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. I just add all the ingredients (rice, dal, tamarind water, masalas) in the pressure cooker, cook it and just do the tempering in the end. You need to add more water  to this recipe to get the soft consistency and the secret to get 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.

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 small 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 :-)

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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Easy Bisi Bele Bath | Pressure Cooker BisiBeleBath

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

A perfect weekday recipe that can be prepared in no time - It's the Karnataka popular BisiBeleBath, curried lentil rice cooked in a pressure cooker.

Course: Main Course

Cuisine: Karnataka Cuisine,, South Indian

Servings: 4

Author: Srividhya G

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 small 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

Instructions

1. Chop all the vegetables and onion.
2. 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. :-)
3. Pressure cook it for up to 4-5 whistles.
4. Once the pressure is off, mix the rice nicely.
5. 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.
6. 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.