There are days when you crave something simple, soulful, and deeply satisfying – a dish that feels like a warm hug in a bowl..After all the festive sweets and heavy meals, what could be more comforting than a steaming plate of Bisi Bele Bhat??
This iconic South Indian Dish – whose name literally means “hot lentil rice” – beutifully blends rice, toor dal, tamarind, jaggery, and a medley of spices into a rich, creamy, slightly tangy taste.. Traditionally prepared in Karnataka, Bisi Bele Bhat is not just food; it’s an experiance of warmth, balance ,and love..
At many temples, this dish is served as prasadam – pure, soul – soothing, and filled with the divine aroma of ghee, curry leveas and hing. The moment that golden tempering (tadka) hits the hot rice, your kitchen fills with a fragrance that instantly transports you to a South Indian temple courtyard.
So, if your heart desire a bowl of comfort today, let’s make Temple Style Bisi Bele Bhat together – hearty, wholesome and heavenly.
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Ingredients
For the Rice & Dal Mixture
- Rice – 1 cup
- Toor dal (pigeon peas), soaked – ¼ cup
- Fresh green peas – 2 tbsp
- Tomato, finely chopped – 1 medium
- Green chili – 1
- Turmeric powder – ¼ tsp
- Water – 3–4 cups
- Salt – to taste
For the Flavor Base
- Tamarind water – 3 tbsp
- Bisi Bele Bhat masala – 2 tbsp (or sambar powder as a substitute)
- Jaggery – ¼ tsp
- Bay leaf – 1 (optional)
For the Tempering (Tadka)
- Ghee – 1½ tbsp
- Peanuts – 1 tbsp
- Cashews – 5
- Cumin seeds – ¼ tsp
- Green chili – 1
- Fresh ginger, finely chopped or grated – ¼ tsp
- Curry leaves – 1 sprig
- Dried red chili – 1
- Asafoetida (hing) – ⅛ tsp
- Salt – a pinch
For Garnish
Fresh coriander leaves, finely chopped – 3 tbsp
Method
Step 1 – Cook the rice and dal
- Firstly, take a pressure cooker, heat 1 tsp oil.
- Then add the washed rice, soaked toor dal, green peas, chopped tomato and green chili.
- Mix in 1/4 tsp turmeric pwoder powder , salt to taste and 3 & 1/2 cups water.
- Close the lid and cook for 3 whistles on medium heat.
- Turn off the flame and allow it to cool slightly before opening.
Step 2 – Add flavors
- Once opened, add 1 & 1/2 cups of weater (depending on desired consistancy)
- Stir in 3 tbsp tamarind water, 1/4 tsp jaggery and 2 tbsp Bisi Bele Bhat masala (or sambar powder)
- Add a bay leaf is using.
- Mix well and simmer the mixture for 5 minutes on low flame, stirring occasionally until it thicknens slightly and becomes aromatic.
Step 3 – prepare the Tadka (tempering)
- In a small pan, heat 1 & 1/2 tbsp ghee until hot.
- Now add peanuts and cashews, fry until golden brown.
- Add cumin seeds, green chili, and grated ginger. Saute for few seconds.
- Next add curry leaves, dried red chili, hing powder, and salt as per taste.
- Saute until everything releases its aroma and turns golden.
Step 4 – Combine and serve
- Pour this sizzleing ghee tempering over the simmering Bisi Bele Bhat
- Mix gently and top with fresh coriadner leaves.
- Serve Bisi Bele Bhat immediately.. drizzle with a little extra ghee on top and some fresh coriande leaves.
- Pair it with papad, boondi raita, or a simple cucumber salad. In temple style, enjoy it with a side of Banana leaf, a touch of pickle and prayerful heart..
So next time you think, “What can I cook that’s simple yet special?” — let this temple-style Bisi Bele Bhat remind you that even the humblest ingredients can create magic.
Jai Shri Radhe, Jai Shri Krishna
Tips & Tricks –
- Soak the toor dal for at least 30 – 60 minutes – this ensure the dal cooks soft and creamy.
- For a restarunt style flavor, use homemade Bisi Bele Bhat masala or add a pinch of Cinnamon and cloves to the tempering.
- Adjust the consistency with hot water just before serving – the dish tends to thicken as it cools.
- Want it richer? replace part of the water with vegetable stock or add a spoon of fresh coconut while simmering.
- Always pour the tadka just before serving – it keeps the aroma and crunch intact.
