April 4, 2019

Dalia Bisibele Bhaath- No Onion no garlic version | Whole grain Meals

Bisibelebhath is quintesstial Karnataka. And an ultimate comfort food for me, personally.

Growing up eating this dish was a Sunday ritual (well, almost!) and I was determined to present this in a slightly healthier version using Dalia or Broken Wheat. 

That makes it not just healthy but also diabetic friendly when had in limited quantities. 
(check notes for more details). This dish tastes best with ghee, so don't scrimp on this

I usually have Amma's Bisibelebhath powder, but I am glad to say I came out of my comfort zone and made the powder from scratch (recipe soon!).  

I served this for the Sunday meal when I made the Broccoli Veg Pulav for the kids and this was for the adults at home. Served this with Onion-raita, Boondi and Arbi Roast (Sepankizhangu Roast - another Sunday special) for a very fulfilling meal. 

So, lets get to eat this wholesome, filling and nutritious Bisibele bhath with a healthy twist. Similar Karnataka dishes you may like on this blog:

Menthye Bataani Bhaath

Classic Bisibele bhath
Avarekaalu Uppittu
Kos Nalagri Bhath


This makes for a light meal, and can be made with moong dal alone too for varying taste.
Adjust hot water according to the consistency required. 
Too runny or too clumpy will spoil the taste
The water required for this dish varies on the quality and size of the broken wheat  
If you need to re-heat this 

Prep time - 15 mins, Cook time - 20~25 mins, Serves - 4 generously

You need:

Lapsi / Dalia / Broken wheat - 1 cup (240 ml)

Toor Dal + Masoor Dal - 1/2 cup (cooked with a pinch of turmeric)
Bisibele bhath powder - 3 heaped tea spoons (or to taste)
Salt - to taste
Ghee - 3 tsp (divided use)
Veggies 1 cup (you may use one or all of these) : Carrots, Knol Khol, French Beans, Ash gourd, Ridge Gourd)
Capsicum - 1 large
Tomato - 1 ripe (diced)
Hot water - 1 cup (use as per requirement)
Tempering : Oil 1 tsp , mustard seeds, 2 tsp peanuts, few curry leaves, 2 broken red chillies (Kashmiri)  

How to:
In a pan, add 1 tsp of oil and roast the dalia / Broken wheat for 2 min on low flame till aromatic. This step is optional but recommended as it helps the Dalia remain fluffy after cooking, and doesn't let the dish clumpy.
In a thick bottomed Pressure cooker, bring 2.5 cups of water to a rolling boil. Add the veggies and roasted dalia, tomato, salt, turmeric and let it come to a simmer (about 3-4 mins. 
Now add the cooked dal, bisibelebhath powder and pressure cook for exactly 2 whistles. Let the pressure come down on its own.
In a pan, add ghee and fry the peanuts till golden brown, remove with a slotted spoon, add capsicum and saute for 1 min, again remove the same.
To the remaining ghee, add the oil for the tempering, spluter mustard seeds, curry leaves and broken red chillies. 
Remove the whistle from the pressure cooker and add half of the ready hot water, stir well and bring to a slightly runny consistency (the dish thickens on cooling). Adjust salt, spices. 
Finish with the sauteed peanuts, capscium and the tempering. 
Add 1 more TBSP of ghee and serve hot with papad / raita / Boondi or indulge just as is.


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  1. I knew the Banglorean in you would surely post a Bisibele bhath! It is a family favorite here. Now I got to try it with daliya. Looks so yum!!

  2. Ultimate comfort food. This yummy meal tops my list of favorite dishes too and I would cook this cracked wheat version before the millet mania hit. :)

  3. Daliya bath looks amazing. Good one

  4. Pramadham pramadha... I love the way you presented with curry, raita and boondi. One parcel please.

  5. Wow that surely looks so sinful and inviting. I would love that combination as well.

  6. Wow, can’t wait to try this! I have bookmarked this for later, thank you for sharing!

  7. Love bise bile bath and with lapsi it becomes healthy too. Beautiful presentation

  8. Growing up BBB was always a sunday dish with papad and ghee and curd rice. Making it with any other grain doesn't diminish the flavor even a tiny bit. Good one, Kalyani.

  9. You have given a wonderful twist to the classic recipe ! Healthy and delicious , and beautifully made !

  10. Bisibelebath used to be our fav and mom made it only when we had guests. It was such a beautiful memory. Your version of healthy bisibelebath looks wonderful Kalyani. Please pass that plate please!

  11. The entire meal platter looks appetizing.. Yummy share...

  12. Wow.. love this bisi bele bath version.. tradition recipe already on board.. but love the twist of daliya.

  13. Love Bise bele bath and making it with dalia is so very healthy. Yummy and tasty.

  14. Use of daliya in traditional bhat recipe has added a healthy and nutritious twist to it. Sounds so flavourful.

  15. Bisi bele bath is a favourite one in my home. Using dalia is an healthy option and masood dal is something I have not used in making bisi bele bath. The colour of the bath is so good.

  16. Dalia bisibelebath sounds interesting. Great alternative to the traditional rice recipe. So beautifully presented. Love the healthy twist here.

  17. Love the use of dalia to make bisi bele bhat. Makes is so much more easy to assuage the guilt pangs. Definitely will make it.

  18. Dalia bisebelebhaath is a healthy twist to the usual one with rice. It is filling and ideal for a weekend menu.

  19. I've yet to try out even the original bisibele Bhaath. Having said that I have a feeling that I'm going to make Dalia Bisibele Bhaath sooner than the original one as your recipe looks so delicious. Also I have a bit of lapsi or broken wheat that I need to use up.

  20. I generally make daliya khichdi or pulao but have never tried Bise bele bhat by using broken wheat. Next time I will surely try your version


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