Easy Bisi Bele Bath Pressure Cooker Bisibelebath

The Pressure Cooker That I Use:

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. You can make this BBB(short form for bisi bele bath) in instant pot too.

Easy Bisi Bele Bath Recipe:

So now coming to bisi bele bath, we all know that it’s a traditional recipe from the state of Karnataka. Bisi means hot in Kannada(the language spoken in Karnataka) and bele means dal and bath is a dish with rice. During weekends I prepare it elaborately by making the fresh masala. 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 ie as a one-pot meal in the pressure cooker. I add all the ingredients (rice, dal, tamarind water, masalas) in the pressure cooker, cook it and do the tempering in the end. You need to add more water to this recipe to get the soft consistency, and the secret to getting 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.

How I made Bisi Bele Bath In the Pressure Cooker?

Ingredients:

Rice – 1.5 cups Toor dal- ½ cup Mixed vegetables – 2 cups (For this recipe I used, radish, carrot, peas, and sweet potato) Turmeric – ½ tsp Salt – 1.5 tsp Sambar Powder – 1 tbsp Vaangi bath powder – 2 tsps Jaggery – a small piece Onion – ½ of medium-sized Tamarind water – 1 tsp diluted in 1 cup of water or 1 cup of tamarind water extracted from soaking little 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 :-)

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.

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