Bisi Bele Bath is a flavorful and nutritious recipe from Karnataka in southern India. It’s an authentic one-pot meal that’s hearty and comforting. It’s made with lentils, rice, vegetables, and aromatic spices.

Bisi Bele Bath, which is spicy lentils and rice in a bowl topped with cashews and curry leaves
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This easy one-pot recipe is a family favorite. It is the ultimate comfort meal after a busy day. It is also a sure way to get all the veggies in without any fuss.

My kids and husband are huge fans of this instant pot bisi bele bath. They love it topped with yogurt.

Watch How to Make Instant Pot Bisi Bele Bath

What is Bisi Bele Bath?

The word Bisi means ‘hot‘, Bele means “lentil” and Bath means “rice“. It is also known as Bisi Bele Huliyanna and is a royal dish that originated from the kitchens of the Mysore palace. This recipe can use up to 30 ingredients and is a very important part of the Udupi cuisine.

This recipe is somewhat similar to the South Indian Sambhar Sadham, but it stands out with its unique flavor of freshly ground aromatic spices.

This Instant Pot bisi bele bath is a wholesome meal that has the richness of lentils (dal) combined with nutritious vegetables. It can be served piping hot with onion raita, kara boondi, poriyal, or papad for a hearty meal.

bisi bele bath made in a bowl

How to make Bisi Bele Bath?

The best way to make this Instant Pot bisi bele bath is by preparing fresh ground masala powder at home. But if you are in a hurry, you can also use store-bought bisi bele bath masala. I usually use MTR Bisibelebath masala when I am not that inclined to make the masala powder from scratch.


Soak Tamarind: Before starting this delicious recipe, you need to soak the required amount of tamarind in warm water for 15 minutes. Run the soaked tamarind through a sieve and keep the liquid aside. Once you have completely strained the tamarind, you can discard the pulp.

Wash Rice & Dal: Add the rice and dal to a large bowl and wash till the water runs clear and set aside.

Tamarind soaked in water. And dal and rice in a bowl with water being poured.

Making Bisi Bele Bath Masala

  • Start by gathering all the dry whole spices. Start the Instant pot in sauté mode, and let it heat for a bit.
  • Then add all the ingredients to the pot and dry roast them until you get a roasted aroma. Then add dried coconut and sauté for about 30 seconds.
  • Transfer the ingredients to a grinder. Once the roasted spices have cooled down to room temperature, grind them to a fine powder and set them aside.
Dry roasting spices in the instant pot and grinding to make bisi bele bath powder

Making Bisi Bele Bath

  • Set the Instant Pot to sauté mode. While it heats, add ghee, mustard seeds, cumin seeds, curry leaves, asafoetida, and cashews and let them splutter.
  • Save half of the tempering for later use. Then add the diced onions and sauté for a few minutes till they become soft and transparent.
  • Add all the diced vegetables to this mix, along with the freshly ground bisibelebath powder and salt. Mix them well till the vegetables are coated well with masala.
Sauteing tempering and onions in instant pot. Then adding veggies and spices.
  • Then add the washed toor dal and rice that you have set aside to the Instant pot.
  • Add the required amount of water and a pinch of jaggery, and stir them well.
  • Close the Instant Pot with the vent in a sealing position and set it to pressure cook. Then, do a natural pressure release.
Steps to make Bisi Bele Bath in instant pot. And adding tamarind water to the cooked lentils and rice.
  • Add the tamarind water and mix well.
  • Delicious Bisi Bele Bath is ready. Garnish it with the reserved tempering and enjoy.
Bisi Bele Bath with means hot lentil rice in a bowl topped with cashews and tempering

Stovetop Pressure Cooker Method

To make this Bisi Bele Bath as a one-pot recipe on the stovetop, follow the same steps as above. But pressure cook for 3 to 4 whistles until the dal and rice are soft. Let the pressure release naturally.

Bisi Bele Bath - Spicy lentils and rice in a pretty bowl garnished with tempering and cashews.

Tips for Perfect Bisi Bele Bath

Freshly ground powder: When making this recipe, try making freshly ground powder, as it adds an authentic flavor. You can also prepare it a day ahead and store it in a glass bottle to retain the freshness. The glass bottle must be kept in the refrigerator to lock in the flavor.

Store-bought: If you are short on time, use store-bought MTR Bisibelebath powder or sambhar powder. However, adjust the quantity to suit your spice preference.

Vegetables: You can use vegetables of your choice, but personally, I prefer sturdy vegetables like drumsticks, potatoes, peas, and squash as they hold shape and don’t mushy against the rice.

Consistency: If the cooked rice becomes too thick, add a cup of hot water and mix well. Heat the rice for 1-2 minutes for the water to blend in well. Always taste check after you have added the water.

Storing: Usually, Bisibelebath does well for a one-time meal, but if you are storing the rice, it can clump by soaking all the liquid. To reheat, let the dish return to room temperature, then add a bit of hot water as per your preferred consistency and reheat.

Quinoa: You can substitute quinoa for rice in this recipe and enjoy a healthier version.

Tamarind: If you don’t have tamarind, you can substitute it with lemon juice.

Bisi Bele Bath in a pretty serving bowl topped with tempering of cashews and curry leaves.

I hope you enjoy this easy one-pot Bisi Bele Bath. I would love to hear how it turns out. Leave a review or share a picture with #pipingpotcurry

More South Indian Recipes

4.80 from 5 votes

Instant Pot Bisi Bele Bath

Bisi Bele Bath is a flavor and nutrition-filled recipe from Karnataka in Southern India. Cooked with lentils, rice, vegetables, and aromatic spices, this authentic one-pot meal is hearty and comforting.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4


Powder (or 2 tablespoon powder from store )

For the rice


  • ½ cup Carrot, diced
  • ½ cup Green peas, I used frozen
  • ¼ cup Green Beans, diced
  • ¼ cup Bell Pepper, diced



  • Soak tamarind in ⅓ cup warm water for 15 minutes. Run through a sieve, and keep the liquid aside.
  • Add rice and dal to a large bowl. Add water and wash multiple times until the water runs clear. Set aside.

Make Bisi bele bath powder or use 2 tablespoon of store-bought powder

  • Start the Instant Pot in sauté mode, and let it heat.
  • Add the bisi bele bath powder ingredients in the order listed. Dry roast for a minute until you get the roasted aroma.
  • Then add the dried coconut and
  • stir. Roast for 30 seconds and press cancel.
  • Transfer to a blender. Let the roasted ingredients cool, then grind to a fine powder. Set aside.

Making the Rice

  • Press Saute mode on Instant Pot, and let it heat. Add ghee, then add mustard seeds, cumin, curry leaves, asafetida, cashews & let them splutter.
  • Take out half of the tempering, and save for later.
  • Add onions and saute for 2-3 minutes until they turn soft.
  • Add all the vegetables, then add bisi bele bath powder, salt. Mix well.
  • Add the washed toor dal and rice. Then add water, jaggery and give a stir. Close the lid with vent in sealing position.
  • Set the pot to pressure cook on high pressure for 8 minutes. When the instant pot beeps, let the pressure release naturally. Open the lid.
  • Add the tamarind water and mix well. Saute for couple of minutes. If needed, adjust consistency by adding hot water.
  • Bisi Bele Bath is ready. Garnish with the reserved tempering and enjoy.

Stovetop Pressure Cooker Method:

  • Follow the same steps as above, but presure cook for 3 to 4 whistles. Let the pressure release naturally.



Bisi Bele Bath Masala: You can make the masala as suggested in the recipe, or use storebought MTR bisi bele bath masala or sambar masala.  Adjust the quantity to your spice preference. If you are making homemade masala, you can also prepare that a day or two ahead. 
Vegetables: You can use vegetables of your choice such as drumstick, eggplant (brinjal), sweet potato, pearl onions, pumpkin and squash.
Too thick: If after cooking, the rice gets too thick, you can adjust consistency by adding hot water and heating for 1-2 minutes. 
Storing: You can store bisibele bath. However it will soak all the liquid and clump together. To reheat, add hot water and heat the leftovers to get the desired consistency.
Quinoa: If you like, you can make bisi bele bath with quinoa too. The same pressure cooking time will work well. 
Tamarind: If you don’t have tamarind, replace with lemon juice. 


Calories: 409kcalCarbohydrates: 65gProtein: 13gFat: 12gSaturated Fat: 6gCholesterol: 19mgSodium: 621mgPotassium: 712mgFiber: 13gSugar: 12gVitamin A: 3675IUVitamin C: 130mgCalcium: 96mgIron: 4mg

Additional Info

Course: Main Course
Cuisine: Indian
Diet: Gluten-free, Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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4.80 from 5 votes (5 ratings without comment)

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