Mysuru Style Bisi Bele Bhaath (Pressure Cooker Method)

Mysuru Style Bisi Bele Bhaath is a rich, filling and delicious rice and lentil Indian style risotto like porridge chock full of vegetables flavored with a homemade aromatic spice mixture.

It is that perfect one-pot meal for busy days and so easily made in a pressure cooker.

(Below are variations using millets, cracked wheat, quinoa, barley etc. instead of rice for a carb free meal)

Do try this nutritious, sumptuous, vegetarian South Indian one pot meal for brunch, lunch or at any get together etc.

Traditionally, lots of ghee is used in the dish, but I have mostly made it using only oil as hubby is mostly vegan.

MYSURU BISI BELE BHAATH:

Pandemic times and everyone is at home with “work from home” and homemade cooked food being the order of the day!

Domestic helps have been given a paid holiday and so lots of cleaning, cooking and back breaking house hold chores in everyone’s abode I presume?

These times call for quick and nutritious one-pot meals to give respite to our backs and body and this is when I reach out to my humble pressure cooker to churn out easy and delicious meals.

One of my favorites is Mysuru style Bisi bele Bhaath, a quintessential rice-lentil-vegetables tangy, savory porridge like dish thought to be originating from the grand royal palace of Mysore or Mysuru as it is called now, where I am from!

The best part in this recipe is, unlike the traditional recipe which needs a longer process, here, there is no frying, no sauteing etc.!

Just layer, add water and pressure cook!

And, if you have the flavor booster of this dish...... bisi bele bhaath powder already prepared (homemade or store bought), it comes together in no time!

Just perfect for those busy days when you want to get out of the kitchen as fast as possible to attend to other hobbies or chores.

Sounds like something you would love to try doesn’t it?

NOW, WHAT IS MYSORE/MYSURU STYLE BISI BELE BHAATH:

Bisi Bele Bhaath or Bisi Bele Huliyanna as it sometimes also called (“huli” is tamarind and “anna” is rice) is one of my favorite one-pot meals which we love as it is not only tasty but oh-so filling and sumptuous.

It loosely translates to hot lentil rice; “bisi” is hot, “bele” is lentils and “bhaath” is rice in Kannada, the local language in Mysore or Mysuru as it is called now; also called “City of Palaces”, a city in Karnataka, one of the southern states of India.

According to locals, this dish was first made in the main palace in Mysuru for the royals about 300 years ago but using only rice and lentils then! The vegetables came later on!

But the key ingredient in this dish which gives it that oomph and flavor is an aromatic spice mix called Bisi Bele Bhaath powder which you can make at home; recipe below; (or get store bought easily) and lots and lots of ghee!

Well, if vegan, do omit the ghee but trust me, it gives a lovely , rich aroma to the dish!

INGREDIENTS NEEDED TO MAKE MYSURE STYLE PRESSURE COOKER BISI BELE BHAATH:

RICE – any type of rice is good. I love the rice version of this dish, but sometimes, I use cracked or broken wheat or dalia (something like bulgur wheat) instead for added nutrition.

Just wash and drain before cooking. You could use quinoa too for a rice free version or any millet, like I have used below in Pearl Millet Bisi Bele Bhaath or even barley.

MOONG DAL – split yellow lentils also called mung bean dal; again wash and drain or like in the traditional bisi bele bhaath, use toor dal/tuvar dal/split pigeon peas.

BISI BELE BHAATH POWDER – this is a lovely mélange of aromatic Indian spices like coriander, cumin, fenugreek seeds or methi seeds with some cloves and cinnamon along with lentils like urad dal or split white lentils/black gram dal and chana dal or split yellow Bengal gram dal.

If you are big lover of Indian cooking, then you will definitely have these in your pantry!

A dash of coconut (fresh/frozen or dry coconut powder) is optional but adds a mild tropical sweetness and of course, dry red chilies for the heat! Sometimes I use store bought Kashmiri red chili powder instead too.

These are roasted and powdered and stay at room temperature for weeks.

For an easier option, use store bought bisi bele bhaat powder which is easily available in Indian stores or online.

TAMARIND – this is the tangy or "huli" part. You can use fresh tamarind or even store bought tamarind paste. If using fresh tamarind (available in Indian/Asian stores), just soak in warm water to let the tamarind release its juices and do its magic in the dish. Or, if you are using bottle tamarind paste, yayyy! Just spoon it out and use.

VEGETABLES – use any vegetable you have but the traditional ones used are potatoes, green beans, carrots and sometimes drumsticks or moringa sticks. I have used cauliflower, capsicum or bell pepper, potatoes and carrots. Just use any vegetable you have as long as they do not turn out mushy like pumpkin, squash, okra etc.

(Correction, I have used lauki/bottle gourd sometimes too. Turns out yummilicious in the dish!)

Some people use onions, but I prefer making this one without any onions.

These are the basic ingredients along with mustard seeds, curry leaves, peanuts or any other nut you prefer and lots of ghee and/or oil. (Use ghee or oil if vegan).

HOW TO MAKE IT THE EASY PEASY WAY:

Once you have the spice powder ready (homemade or store bought), it hardly takes any time.

RECIPE FOR SPICE POWDER BELOW.

Just layer the ingredients in a pressure pan (good old Indian pressure cooker or an electric Instant Pot), add water and pressure cook until done.

Although I have also made it the traditional way where you cook the rice and lentils separately and then add to the cooked vegetables and spices, I found that this layering method too comes out so amazing without any compromise on taste or texture! Never going back to the stove top version!

SERVING SUGGESTIONS:

As this dish has everything you want in a meal, all you need is maybe a salad or raita along with some crispies like potato chips, poppadums, boondi (deep fried chickpea batter balls), roasted or fried peanuts etc. on the side.

Serve hot with warm melted fresh ghee drizzled on top; the way south Indians enjoy (omit if vegan)! And remember, eat it hot!

If it thickens too much, just add some hot water, mix well and simmer until hot throughout.

Do try and make this easy version of Mysuru Style Bisi Bele Bhaath which comes together very fast in a pressure cooker!

I have tried the traditional ingredients using rice and now, recently, made it with cracked/broken wheat instead of rice. It was finger licking good if I may say so myself!

BISI BELE BHAATH USING QUINOA-CRACKED WHEAT AND TOOR DAL (UPDATED SEPTEMBER 24 2021):

Made my favorite Mysuru style bisi bele bhaath using my favorite instant pot and a mix of cracked wheat/bulgur/dalia-quinoa-toor dal in the ratio 1:2:2 along with some veggies (carrot, potatoes, red bell pepper and cauliflower).

Made the powder, layered the ingredients and pressure cooked for 6 minutes. NPR, mixed, adjusted the consistency and was ready to enjoy!

So, make it with rice, cracked wheat, quinoa, millets, barley or a combo of them along with moong dal or toor dal; you are going to love this south Indian delight!

VEGAN BAJRA/PEARL MILLET AND TOOR DAL BISI BELE BHAATH (Updated January 2024):

With everyone jumping on the millet bandwagon, being a health conscious family and with one member already prediabetic, I always look for ways to make meals using less rice or carbs.

This PEARL MILLET BISI BELE BHAATH is one of those.

My husband being vegan, I have avoided using ghee here....just cooking oil.

Used equal amounts of pearl millet/bajra and toor dal/pigeon peas dal instead of rice and moong dal.

Only difference while trying to use millets in any dish is you need to presoak millets for at least a few hours...3-4 hours to even overnight before using it in any dish.

Rest of the recipe is the same.

Doesn't it look delicious and it is vegan too! I have used only oil here for the tempering.

MYSURU STYLE BISI BELE BHAATH USING BARLEY AND TOOR DAL (updated May 2024):

When the craving for BBB hits, then I got to make this.

One pot, easy, nutritious and so delicious, it is a perfect brunch or lunch idea.

This time I decided to use a mix of Barley pearls and barley dalia or cracked barley along with toor dal or split pigeons peas in equal amounts.

Rest of the recipe is the same!

Just layer, mix and pressure cook!

All I needed was some boondis on the side along with some homemade masala peanuts.

Of course it being mango season, I had to make my favorite Ambe Upkari or Whole Mango Curry which went perfectly with this meal!

Happy family, Happy me!

Enjoy Foodies.

Do try this easy peasy south Indian one pot nutrituos meal!

Happy Cooking!

Here are some more one-pot meals you can enjoy using a pressure cooker:

Now, let's see how to make this delicious, one-pot, Pressure Cooker Mysuru Style Bisi Bele Bhaath:

Yum

Mysuru Style Bisibelebhaath

Prep Time: 30 minutes

Cook Time: 15 minutes

Serving Size: 2-3

A rich, filling and delicious rice and lentil savory and tangy Indian porridge chock full of vegetables in a homemade aromatic spice mixture, a perfect one-pot meal made easy in a pressure cooker.

Ingredients

FOR THE BISI BELE BHAATH POWDER:

2 tablespoons coriander seeds
1 teaspoon jeera or cumin seeds
3 to 4 cloves
1 inch piece cinnamon stick
5 to 6 methi/dry fenugreek seeds
2 tablespoons chana dal/split Bengal Gram Dal
2 tablespoons urad dhal/split and deskinned black gram dal/white lentils
2 tablespoons frozen, fresh or dry coconut
5 to 6 dry red chilies
½ tsp hing/asafetida powder

OTHER INGREDIENTS:

½ cup rice or cracked wheat/dalia (you can use bulgur wheat or any millet too)
½ cup split moong dal (Or toor dal)
Lemon sized fresh tamarind (or use store bought tamarind paste)
1 tsp mustard seeds
Few curry leaves
2 tbsp peanuts
½ cup potatoes (peeled and chopped)
½ cup carrots (peeled and chopped)
1 cup cauliflower florets
½ cup chopped bell pepper/capsicum (or even green beans)
½ tsp haldi/turmeric powder
Salt to taste
2 tbsp coconut oil
Ghee/clarified butter as needed (if not vegan)

TO SERVE:

Roasted or fried peanuts
Crispy boondis (deep fried chickpea dough balls)
Potato chips
Popaddums
More ghee (Optional)

Instructions

Wash and drain rice or cracked wheat if using; set aside.
Wash and drain mung dal, set aside.
Soak tamarind (if using fresh tamarind) in some hot water, about ½ cup.

TO MAKE THE BISIBELE BHAATH POWDER:

In a wide saucepan, dry roast the whole spices and lentils first – coriander seeds, cumin seeds, methi seeds, cloves, cinnamon stick, urad dal and chana dal until lightly roasted; about 2 minutes on medium heat.
Add the grated coconut and dry red chilis (roughly chopped or broken) and roast again on medium low heat until the coconut turns a light brown; do not burn the red chilies.
Sprinkle the hing or asafetida powder and remove from heat. The heat of the spices is enough to roast the hing.
Set aside to cool a bit and then blitz in a blender jar or coffee grinder to a fine powder. This is the basic bisi bele bhaath powder. Use as much as needed.
If using store bought, then all the more easier but would still prefer making my own homemade spice mix!

TO MAKE THE EASY, NO EFFORT PRESSURE COOKER BISI BELE BHAATH:

Heat 2 to 3 tbsp of oil in a large pressure cooker pan on medium heat.
Add mustard seeds and once they pop and crackle, stir in curry leaves and peanuts. The heat of the oil is enough to gently fry the curry leaves.
Now, reduce heat to medium low and start layering the other ingredients.
Layer all the chopped vegetables on top of the curry leaves and peanuts.
Next, add the soaked rice/cracked wheat and moong dal or toor dal, mix if needed. All this time, the heat of the stove should be on medium low.
Sprinkle 2 to 3 tbsp of the bisi bele bhaath powder on top along with turmeric powder. Do not worry, if needed you can add more later.
By this time, the tamarind should have soaked well. Squeeze out the tamarind water (separate the pulp) and add the thick tamarind water to the mixture.
Add 3 to 4 cups of water (hot or room temperature) and salt to taste; more can be added later too.
Mix well and close the pressure pan. Pressure cook on medium heat (after first whistle) for 5 minutes if using rice and 7 minutes if using cracked wheat.
Turn off the stove and let the pressure drop naturally.
IF USING THE INSTANT POT, follow the same procedure on sauté mode (low) and then pressure cook on seal for 5 minutes if using rice and 8 minutes if using cracked wheat or any millet. Let pressure drop naturally.
Once the pressure drops, open the pan and mix well.
Add more hot water as needed to make a thick but runny bisi bele bhaath (it thickens as it cools).
Heat again on medium heat.
Do a taste test and adjust the amount of salt and tamarind; if needed, you can add more bisi bele bhaath powder too if you need it more spicy.
(If not vegan, then stir in a couple of tablespoons of ghee. This gives a rich and heavenly flavor and simmer on medium low for 2 to 3 minutes.)
Remove and serve hot with all the above mentioned crispies like poppadums, potato chips, boondis etc.
Enjoy and Happy Eating!

Notes

Bisi bele bhaath thickens as it cools so make it a bit runny before serving and if it thickens, add more hot water, give it a good mix and simmer for 2 minutes.

Adjust the spices and tamarind according to personal preference.

Use any mix of vegetables you like or have.

For a carb free meal, use any millets you like or have. I have used bajra and toor dal combination....recipe in post.

Variations using quinoa, barley, cracked wheat etc. too are in the blog post.

Enjoy and Happy Cooking/Eating!

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Step-wise Instructions to make Mysuru Style Bisi Bele Bhaat:

Wash and drain rice or cracked wheat if using; set aside.

If using millets, wash and soak for at least 3 hours to even overnight before using.

Wash and drain mung dal (or toor dal if using), set aside.

Soak tamarind (if using fresh tamarind) in some hot water, about ½ cup.

TO MAKE THE BISIBELE BHAATH POWDER:

In a wide saucepan, dry roast the whole spices and lentils first – coriander seeds, cumin seeds, methi seeds, cloves, cinnamon stick, urad dal and chana dal until lightly roasted; about 2 minutes on medium heat.

All amounts mentioned in recipe card above.

Add the grated coconut and dry red chilis (roughly chopped or broken) and roast again on medium low heat until the coconut turns a light brown; do not burn the red chilies.

Sprinkle the hing or asafetida powder and remove from heat. The heat of the spices is enough to roast the hing.

Set aside to cool a bit and then blitz in a blender jar or coffee grinder to a fine powder. This is the basic bisibele bhaath powder. Use as much as needed.

If using store bought, then all the more easier but would still prefer making my own homemade spice mix!

TO MAKE THE EASY, NO EFFORT PRESSURE COOKER BISIS BELE BHAATH:

Heat 2 to 3 tbsp of oil in a large pressure cooker pan on medium heat.

Add mustard seeds and once they pop and crackle, stir in curry leaves and peanuts. The heat of the oil is enough to gently fry the curry leaves.

Now, reduce heat to medium low and start layering the other ingredients.

Layer all the chopped vegetables on top of the curry leaves and peanuts.

Next, add the soaked rice/cracked wheat and moong dal, mix if needed. All this time, the heat of the stove should be on medium low.

Sprinkle 2 to 3 tbsp of the bisi bele bhaath powder on top along with turmeric powder. Do not worry, if needed you can add more later.

By this time, the tamarind should have soaked well. Squeeze out the tamarind water (separate the pulp) and add the thick tamarind water to the mixture.

Add 3 to 4 cups of water (hot or room temperature) and salt to taste; more can be added later too.

Mix well and close the pressure pan. Pressure cook on medium heat (after first whistle) for 5 minutes if using rice and 7 minutes if using cracked wheat.

Turn off the stove and let the pressure drop naturally.

If using the Instant Pot, follow the same procedure on saute mode (low) and then pressure cook on seal for 5 minutes if using rice and 8 minutes if using cracked wheat. Let pressure drop naturally.