One-Pot Meals

One-Pot Bisibele Bath

Hot, tangy, and lavishly spiced rice-lentil comfort — Karnataka's most generous one-bowl meal.

MediumPrep 20 min · Cook 40 minServes 4One-Pot Meals · South Indian

Recipe by SuVika Harvest. About 420 kcal per serving · 12 g protein · 60 g carbs · 14 g fat (estimated).

Bisibele bath translates to 'hot lentil rice,' and that warmth is exactly what this dish delivers. Traditionally a multi-step affair, SuVika Harvest Bisibele Bath Powder collapses the spice roasting, tamarind balancing, and aroma layering into one trusted blend. Add vegetables you have on hand — carrots, beans, peas — for a complete Sunday lunch.

Ingredients

1 cup rice, rinsed
½ cup toor dal, rinsed
1 small carrot, diced
8–10 green beans, chopped
1 small potato, cubed
1 small onion, sliced
1 medium tomato, chopped
2 tbsp SuVika Harvest Bisibele Bath Powder
1 tbsp tamarind paste
3 cups water
Salt to taste
2 tbsp ghee or coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
2 tbsp roasted peanuts
1 sprig curry leaves
Pinch of asafoetida
Fried boondi or sev for garnish (optional)

Method

1
Combine rice, toor dal, vegetables, tomato, onion, tamarind paste, SuVika Harvest Bisibele Bath Powder, salt, and water in a pressure cooker.
2
Cook on medium heat for 4 whistles. Let pressure release naturally — the mixture should be soft and slightly mushy, which is traditional.
3
Open the cooker and stir gently. Bisibele bath should be porridge-thick; add hot water if it seems too dry.
4
Heat ghee in a small pan for tadka. Add mustard and cumin seeds. When they splutter, add peanuts, curry leaves, and hing.
5
Mix the tadka into the rice-lentil pot. Cover and rest for 10 minutes so flavours settle.
6
Serve hot topped with boondi or sev, a dollop of ghee, and papad on the side. Pairs beautifully with cucumber raita.

SuVika Harvest

Preparing something wholesome…

Ingredients

1 cup rice, rinsed

½ cup toor dal, rinsed

1 small carrot, diced

8–10 green beans, chopped

1 small potato, cubed

1 small onion, sliced

1 medium tomato, chopped

2 tbsp SuVika Harvest Bisibele Bath Powder

1 tbsp tamarind paste

3 cups water

Salt to taste

2 tbsp ghee or coconut oil

1 tsp mustard seeds

1 tsp cumin seeds

2 tbsp roasted peanuts

1 sprig curry leaves

Pinch of asafoetida

Fried boondi or sev for garnish (optional)

Method

Combine rice, toor dal, vegetables, tomato, onion, tamarind paste, SuVika Harvest Bisibele Bath Powder, salt, and water in a pressure cooker.

Cook on medium heat for 4 whistles. Let pressure release naturally — the mixture should be soft and slightly mushy, which is traditional.

Open the cooker and stir gently. Bisibele bath should be porridge-thick; add hot water if it seems too dry.

Heat ghee in a small pan for tadka. Add mustard and cumin seeds. When they splutter, add peanuts, curry leaves, and hing.

Mix the tadka into the rice-lentil pot. Cover and rest for 10 minutes so flavours settle.

Serve hot topped with boondi or sev, a dollop of ghee, and papad on the side. Pairs beautifully with cucumber raita.