Multigrain Bisibelebath

This classic breakfast dish originates from the South Indian state of Karnataka. Bisibelebath or Bisi Bele Huli Anna literally means ‘Hot Lentil Rice’. Like every other Kannadiga, I grew up eating this dish. In restaurants, it is served with a dollop of ghee and topped with fried boondi (fried spicy snack made with chickpea flour). This traditional dish can be quite elaborate to make in terms of the number of ingredients and spices used and also the cooking method. Usually lentils, rice and vegetables are cooked separately and then mixed together with a special spice blend. But now that the spice blend can be easily found in markets, the recipe is actually really simple.


This is a one pot recipe made with multigrains instead of rice and cooked together in a pressure cooker/ first generation cooker (A must have in every Indian kitchen). It has a complex flavor. Heat from the spices, tang from the tamarind and a slight hint of sweetness from the jaggery. This one pot meal is surely super comforting. It can also be eaten for lunch or dinner.

Do not have a pressure cooker? You can still cook this delicious dish in a large pot by following this easy recipe.

Hope you enjoy.

Happy Cooking ! 🙂


Total PREP TIME : 45 Mins

Prep PREP TIME : 15 Mins                                           

Cooking PREP TIME : 30 Mins



  1. Ghee – 1 Tsp
  2. Mustard seeds – ½ Tsp
  3. Curry leaves – 10
  4. Chopped onion – ½ Cup
  5. Chopped carrot – ½ Cup
  6. Chopped Kohlrabi – ½ Cup
  7. Peas – ½ Cup
  8. Broken Wheat – 2 Tbsp
  9. Pearl Millet – 2 Tbsp
  10. Foxtail Millet – 2 Tbsp
  11. Washed toor dal – 2 Tbsp
  12. Water – 500 ml + more(if required)
  13. MTR Bisibelebath Masala Powder – 4 Tsp
  14. Jaggery – 1 Tbsp
  15. Salt to taste
  16. Tamarind water – 75 ml (Soak 1 Tbsp of dried tamarind in 75 ml water for 30 minutes. Squeeze pulp and filter the liquid)


  1. In a pressure cooker, heat ghee. Once hot, add mustard seeds. Just when they begin to crackle, add curry leaves and chopped onion. Saute until the onion turns translucent.
  2. Add chopped vegetables and stir for 2 minutes. Add the grains and dal. Stir for another 2 – 3 minutes.
  3. Add water, bisibelebath masala powder, jaggery, tamarind water and salt. Stir well and bring it to a simmer.
  4. Cover the lid, cook for 3 whistles and turn off the heat. Once the pressure is released, open the lid, give it a final stir and serve hot with a dollop of ghee.


  1. If you don’t have an Indian Style or first generation pressure cooker, you can always use a large pot to cook this dish.
  2. The method remains the same, only difference being the cooking time.
  3. Follow steps 1 – 3 from the pressure cooker method. Simmer on a medium low heat with the lid on for 35 – 40 minutes, while stirring occasionally to prevent the grains from sticking to the bottom of the pot. If the mixture seems a little thick, add more water to adjust the consistency.
  4. Once the dal and pearl millet become really soft, take it off the heat and serve.



Similar recipes:

1. Oats Bisibelebath

2. Foxtail Millet Khichidi

6 Comments Add yours

  1. Jyo says:

    Healthy and tasty too👌

    Liked by 1 person

    1. Yes ☺️. It’s sad that millets are so underrated. When cooked with ghee and loads of spices they taste amazing!


  2. lipikadalai says:

    Healthy n looks superly delicious

    Liked by 1 person

    1. Healthier than rice indeed. Thank you for stopping by 🙂.

      Liked by 1 person

  3. mistimaan says:

    Looks tasty

    Liked by 1 person

    1. Thank you. It was delicious! 🙂

      Liked by 1 person

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