Know how to prepare authentic Bisibelebath using freshly ground Bisisbelebath powder. The post has plenty of details on how to get the Bisibelebath right.
Watch Bisibelebath Powder and Bisibelebath Recipe on my Channel with English Subtitles
Bisibelebath Powder Ingredients:
Cumin Seeds – 2 Tbsp or 15 Grams
Coriander Seeds – 4 Tbsp or 20 Grams
Cinnamon Stick – 7-8 inches or 5 Grams
Fenugreek Seeds – 1 Tbsp or 5 Grams
Star Anise – 2
Kopak Buds – 8-10
Big Cardamom or Badi Elachi – 2
Cloves – 4-5
Green Cardamom – 2
Black Stone flower – 4-5 pieces
Coconut Oil – 1 and 1/2 tsp
Urad Dal or White Lentils – 1/2 Cup or 100 grams
Bengal Gram – 1/2 Cup or 110 grams
Byadagi variety of Red Chillies – 45-50 or 80 grams
1. First, we need to dry-roast a few ingredients.
2. Add 2 Tbsp or 15 Grams of Cumin Seeds to a pan.
3. Roast the Cumin Seeds in medium flame till they turn golden in color. Do not over-roast the Cumin Seeds. Roast for 3-5 minutes. Roast till the roasted aroma of the Cumin Seeds appears. Transfer this to a plate and allow it to cool completely.
4. Add 4 Tbsp or 20 Grams of Coriander Seeds to the same pan. Roast this in a medium flame till they turn golden in color. Ensure you do not over-roast the Seeds. Roast till you obtain the roasted aroma from the Coriander Seeds. If roasted in excess, a burnt smell may appear in the Bisi Bele Bath Powder. Transfer these roasted Coriander Seeds to the same plate to which Cumin Seeds are transferred.
5. Now, add 7-8 inches or 5 Grams of Cinnamon Stick to the pan. Roast in medium flame till the color of the Cinnamon is altered. Roast till you obtain the roasted aroma from the Cinnamon. Transfer the roasted Cinnamon to the same plate as before and allow it to cool completely.
6. Add 1 Tbsp or 5 Grams of Fenugreek Seeds to the same pan. Roast till the Fenugreek Seeds are roasted to golden in color. Also, transfer the Fenugreek Seeds to the same plate as before after the roasted aroma appeared.
7. Now add 2 Star Anise and roast the same. The Star Anise changes its color slightly and the aroma from the Star Anise appears. Transfer this to the same plate and allow it to cool completely.
8. Add 8-10 Kopak Buds to the pan. After roasting for a few seconds, add Big Cardamom or Badi Elachi and add 4-5 Cloves. Roast all these ingredients on a medium flame for 2-3 minutes. Do not over-roast the spices, as the aroma of the spices will not appear in the Bisi Bele Bath Powder. Transfer this again to the same plate as before and allow them to cool.
9. Now, add 2 Green Cardamom, and 4-5 pieces of Black Stone flower and roast them. Black Stone Flower imparts a good aroma to the Bisi Bele Bath Powder. Once roasted, transfer these to the same plate as before and allow them to cool.
10. Now we need to roast the rest of the ingredients in Oil.
11. Add 1/2 tsp Coconut Oil to a pan. Once the Oil is hot, add 1/2 Cup or 100 grams of Urad Dal or White Lentils. Roast the Urad Dal in medium flame. Slowly the Dals will absorb Oil and turn slightly golden in color. Transfer the roasted Urad Dal to the same plate as the one with the spices. Allow Dal to cool completely.
12. Now add 1/2 tsp Coconut Oil to the pan. Add 1/2 Cup or 110 grams, Bengal Gram. Roast in medium flame. Dal will absorb the Oil first and slowly start to shrink. Roast till they slightly change in color to golden. Transfer the roasted Bengal Gram to the plate and allow it to cool completely.
13. Add 1/2 tsp Coconut Oil to another pan. Add 45-50 or 80 grams of Byadagi variety of Red Chillies. Roast them on medium flame. While roasting, Red Chillies will change their color and turn fluffy. Roast till they turn crispy. Transfer the Chillies to another plate and allow them to cool. Red Chillies will be soft when they are just roasted and hot. Upon cooling, they will turn crispy.
14. Now all the ingredients have been cooled. Mix everything once. Add the roasted ingredients to a mixer, a little at a time, and grind to a coarse powder.
15. Now we need to grind the roasted Red Chillies. To the same mixer jar, add the roasted Chillies and grind them. Do NOT grind the Red Chillies and other ingredients together. Red Chillies will not get powdered well, the Chilli seeds may stay in the powder. So it is better to grind the Chillies separately and mix them later with other ground ingredients.
15. Mix the Red Chilli Powder with the other powdered spice ingredients. Once everything is mixed, again powder them in a mixer grinder to help mix all of the ingredients thoroughly. All the ingredients of the powder should mix well.
Store this in an airtight container and store up to 3-4 months.
Sona Masoori Rice – 1 Cup
Toor Dal – 3/4 Cup
Turmeric Powder – 1/2 tsp
Chopped Carrots – 2 Big-sized
Chopped Green Beans – 15-20
Chopped Cabbage – 1 and 1/2 Cups
Green Peas – 1/4 Cup
Grated Coconut – 2 Cups
Bisi Bele Bath Powder – 6 Tbsp
Ghee – 1 Tbsp
Chopped Tomatoes – 2 Medium-sized
Tamarind Water – 1/4 to 1/2 Cup
Salt – As per taste
Jaggery – 2 tsp
Curry Leaves – 8-10
Coriander Leaves – 2 Tbsp
Oil – 2 Tbsp
Ghee – 2 Tbsp
Channa Dal/Bengal Gram – 2 Tbsp
Broken Cashew Nuts – 15-20
Broken Red Chillies – 2
1. Add 1 Cup Sona Masoori Rice to a big cooker vessel. Wash the Rice 2-3 times in water. Once the white portion of the water is removed from the Rice, add 2 & 1/2 Cups of water.
2. Add 3/4 Cup of Toor Dal to another cooker vessel. Wash the Dal in water 2-3 times.
If you prefer, you can reduce 3/4 Cup of Toor Dal to 1/2 Cup. Add 1 & 1/2 to 2 cups of water or add water till the water level is 1 inch above the Dal immersed. Add 1/4 tsp of Turmeric Powder.
3. To another cooker vessel, I added 2 Big-sized Carrots chopped length-wise. Add 15-20 Green Beans cut length-wise & 1 & 1/2 cups of Cabbage chopped into big-sized pieces. After spreading the Cabbage, I added 1 Big-sized Potato chopped into big pieces. Add 1/4 Cup of Green Peas. Add 1 Cup of water. Add 1/4 tsp of Turmeric Powder.
4. Pressure cook all these ingredients in a big-sized pressure cooker for 4 whistles. Once the pressure is completely released, open the lid.
5. Add 2 Cups of grated Coconut to the mixer grinder. Add 6 Tbsp of Bisi Bele Bath Powder. Add a little water and grind to a smooth paste. Keep aside.
6. Add 1 Tbsp Ghee to a small pan. Add 2 medium-sized Tomatoes chopped into small pieces. Fry the Tomatoes in Ghee until they turn soft. Keep aside.
7. Add 1/4 to 1/2 Cups of Tamarind Water to the vessel. Mix once with the help of a spatula. Once the Tamarind water starts to boil, add Salt as per taste. Add 2 tsp of Jaggery. Mix everything once. Now add the ground paste. Add water to the mixer jar and add the same. Mix everything once. The ground paste should turn watery. Add 1/2 cup of water and mix once. Allow the mixture to boil.
8. Once the mixture starts to boil, add cooked Toor Dal and mix well. Add cooked vegetables and mix well. Add 8-10 Curry Leaves and mix once. Allow the mixture to boil for 6-8 minutes. Once the mixture starts to boil add Rice in batches to avoid lumps.
9. Once the mixture starts to boil, add the Ghee Roasted Tomatoes. Mix Tomatoes well with the Bisi Bele Bath. Add 2 Tbsp of Coriander Leaves and mix well. Allow the Bisi Bele Bath to boil for 5-8 minutes and switch off the flame. Let the Bisi Bele Bath stay slightly watery so that upon cooling, it does not become too thick.
10. Seasoning: Add 2 Tbsp Oil and 2 Tbsp Ghee to a small frying pan. Once the Oil and Ghee become hot, add 2 tsp Mustard Seeds. Once the Mustard Seeds splutter, add 1 Tbsp Channa Dal / Bengal Gram. Once the Channa Dal is slightly roasted, add 15-20 broken Cashew Nuts and fry them. Once the Cashew Nuts turn golden in color, add 2 broken Red Chillies and fry them. Once the Red Chillies fluff up and the Cashew Nuts turn slightly brown, add this seasoning immediately to the Bisi Bele Bath and mix well. Quality cooking wares that I love and recommend. Many of these I use every day in my kitchen and in the videos as well. Thank you.