Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

South Indian Spiced Lentil Rice

Bisi Bele Bath

(42 reviews)
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Bisi Bele Bath is the ultimate comfort food from Karnataka, reminding me of cozy family meals. Pair it with a cooling raita and crispy papad for a complete experience.

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South Indian Spiced Lentil Rice
Prep time:20 mins
Cook time:40 mins
Total time:1 hr

Protein

10g

Carbs

62g

Fat

10g

Calories

380 kcal

Servings:
4
VegetarianGluten Free

Ingredients

basmati rice1 cup
(rinsed)
toor dal (yellow pigeon peas)0.50 cup
(rinsed)
vegetable oil2 tbsp
curry leaves10-12 leaves
onion1 medium
(finely chopped)
tomato1 medium
(chopped)
mixed vegetables1.50 cups
(carrot, peas, green beans, chopped)
tamarind paste1 tbsp
(diluted in 1/2 cup water)
saltto taste
ghee2 tbsp
(for topping)
fresh cilantrofor garnish handful
(chopped)

Spices

mustard seeds1 tsp
cumin seeds1 tsp
bisi bele bath powder2 tbsp
(store bought or homemade)
turmeric powder0.50 tsp

Directions

Cook the Rice and Lentils

  1. In a medium pot, combine rice and toor dal with 4 cups of water. Bring to a boil over medium heat.
  2. Reduce the heat to low, cover, and let it simmer for 25 minutes, or until both the rice and lentils are soft and well-cooked.
  3. Set aside.

Prepare the Spice Base

  1. In a large pan, heat vegetable oil over medium heat. Add mustard seeds and let them crackle.
  2. Add cumin seeds and curry leaves, stirring for a few seconds until fragrant.
  3. Add chopped onions and sauté until golden brown, about 6-8 minutes.
  4. Stir in the tomatoes and cook until they become soft and pulpy.

Combine and Cook

  1. Add the mixed vegetables to the onion-tomato mixture, stir well.
  2. Pour in the tamarind water, bisi bele bath powder, turmeric powder, and salt. Stir to combine.
  3. Add the cooked rice and lentils to the pan. Mix everything until well combined.
  4. Simmer on low heat for 10 minutes, stirring occasionally.
Chef's tip: If the mixture becomes too thick, add a little water to achieve your desired consistency.

Finish and Serve

  1. Drizzle with ghee and gently mix.
  2. Garnish with fresh cilantro.
  3. Serve hot with roasted papad and your favorite pickle.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.