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Bisi Bele Bath


Navane (Foxtail Millet) 50g
Toor dal, 50g
Carrot, 20g
Beans, 20g
Green peas, 10g
Red chilli powder, 1tsp
Jeera powder, 1/2tsp
Coriander powder, 1tsp
Jaggery, 5-10g
Turmeric, a pinch
Tamarind, 10g
Tomato, 1no
Oil, 1tsp
Coriander leaves, few sprigs
Bisi bele bath powder, 10g
Salt, to taste

Ghee , 25g
Mustard, 2tsp
Jeera , 2tsp
Badgi chili, 2-3 nos
Capsicum, 25 g
Shallots, 5-6no
Coconut (dry or fresh), 20g
Garlic, 4-5 cloves
Pepper corns, 4-5no
Curry leaves, 1 sprig
Cashew nuts, 10g
Hing, 2g


Clean, wash and boil the navane. Boil it with more than double the quantity of water.
Clean and cut the vegetables into dices.
Clean, wash and boil the toor dal with oil and turmeric. Once dal is half done add prepared vegetable except shallots and capsicum.
Mix cooked dal, navane, tamarind pulp, bisi bele bath powder, salt, jeera, jaggery, coriander powder, chili powder, chopped coriander leaves. Bring
Grate the coconut and grind it to a fine powder with pepper corns and garlic.
Prepare a tempering by heating ghee, mustard, jeera, curry leaves, hing, cashew nuts capsicum, shallots and coconut mixture.
Add this to the prepared bath and garnish it with coriander leaves and kara boondi.
— Recipes courtesy Jayaram HR

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