Bisibelebath/Sambar Sadam

Bisi bele bhath is a rice-based dish with origins in the state of Karnataka, India. Bisi bele bhaath translates to ‘hot lentil rice’ in the Kanada language. (Def. Wiki). I love bisibelebath very much. But i didn’t get exact taste. When i had this bisibelebath at one of my friends house, i really love the taste. They are brahmin. Her mom only explained how to make this recipe. So, here i like to share this recipe for bisibelebath lovers. Lot of people will think it is very long process. Actually it is very simple to make. 

Serves : 3

Prep Time : 20 mins      Cooking Time : 40 mins


Rice : 1 cup

Toor dal : 1/2 cup

Onion : 1 chopped

Tomato : 2 Chopped

Mixed veggies or vegetable of your choice – As needed

sambar Powder : 2 tsp

Salt to taste

Tamarind : 1 medium lemon size

Turmeric Powder : 1 tsp

Water : 6 cups

Dry Roast and Make Coarse powder:

Cinnamon Stick : one stick

Cloves : 5

Dry Red chilies : 2

Channa Dal : 1 tbsp

Coriander Seeds : 2 tbsp

To Temper:

Oil/Ghee : 3 tsp

Mustard seeds:1 tsp

Pepper corn: 1 tsp

Hing : 2 pinch

Curry Leaves : one steam


1.Cook rice and dal,with salt with 6 cups of water. Extract tamarind juice and keep aside.

2. Heat pan, im doing it in electric skillet. Add oil, saute onions for a while, add tomatoes,saute it to mushy. Then add vegetables, watet and salt. cover and cook upto vegetables done.

3. In mean time, in a kadai dry roast all ingredients and make a coarse powder.

4. Then add tamarind extract once vegies done. Add sambar powder, cook till raw smell leaves. Now add cooked rice with dal and freshly grounded coarse powder, mix well.

5. Heat pan, add oil and tempering ingredients, mix with bisibelebath. See the pic, rice should flow down from spoon (like semi solid). Then only if it cools down, it wont get tight/thick.  Serve with papad or chips.


5 Comments Add yours

  1. Deiva says:

    Looks yummy 🤗


    1. Thank u deiva


  2. InspiresN says:

    nice recipes and great blog !

    Liked by 1 person

    1. Inspires : thank u so much.


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