by – Saraswati Sudhakar
Memory by – Sharmila Nisudan
Besi Bele Huli Anna, which literally translates to “Hot Lentil Tamarind Rice,” is one of Karnataka’s most beloved traditional dishes. Comforting, nourishing, and deeply flavourful, it has been a part of family tables across the state for generations.
This particular recipe belonged to my aunt, (Late) Smt. Saraswati Sudhakar of Bangalore, whose cooking was rooted in tradition and simplicity. She was known in the family for preparing authentic Karnataka dishes that brought everyone together around the dining table.
What makes Besi Bele Baath so special is the way simple ingredients—rice, lentils, vegetables, tamarind, and spices—come together to create a meal that is both hearty and comforting. The freshly roasted masala gives the dish its distinctive aroma and depth of flavour, making it far more than an ordinary rice preparation.
Every family has its own version of Besi Bele Baath, and this is the recipe that was lovingly passed down through ours. It carries with it the warmth of home, the generosity of Karnataka hospitality, and memories of shared meals enjoyed with family and friends.
Today, I am delighted to share this treasured recipe so that it may continue to be enjoyed by future generations.
Preparation Time: 45 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 45 minutes
Serves: 8–10 people
Besi Bele Masala
Ingredients
- 10 dry red chillies
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp fenugreek seeds
- ½ tsp black peppercorns
- ½ tsp mustard seeds
- 1 tbsp chana dal
- ¼ tsp nutmeg powder
- 2-inch cinnamon stick
- ¼ tsp asafoetida (hing)
- ½ tsp poppy seeds (khus khus)
- 1 tbsp dry coconut powder
- 10 cloves
Method
- Dry roast all the ingredients except the nutmeg powder until fragrant.
- Allow them to cool completely.
- Add the nutmeg powder and grind everything into a fine powder.
- Store in an airtight container until required.
For the Besi Bele Baath
Ingredients
- 200 gm rice
- 200 gm arhar dal (toor dal)
- 50 gm French beans, chopped
- 50 gm carrots, chopped
- 50 gm potatoes, diced
- 30 gm tamarind pulp
- 20 ml water (for tamarind)
- 5 gm black pepper powder
- 5 tbsp ghee
- Turmeric powder, as required
- Salt, to taste
- Approximately 1800 ml water
- A few sprigs fresh curry leaves
Method
Step 1: Cook the Rice, Dal and Vegetables
- Wash and drain the rice.
- Soak the arhar dal for 30 minutes.
- Heat 1 tablespoon ghee in a large pressure cooker.
- Add the carrots, potatoes and French beans.
- Add turmeric powder, black pepper powder and salt.
- Add the rice and soaked dal.
- Pour in approximately 1800 ml water.
- Pressure cook until the rice, dal and vegetables are very soft, about 45 minutes.
Step 2: Finish the Baath
- Heat 2 tablespoons ghee in a large handi or kadai.
- Add the prepared Besi Bele Masala and sauté gently until aromatic.
- Add the tamarind pulp and cook until it begins to bubble.
- Gradually add the cooked rice, dal and vegetable mixture.
- Mix thoroughly and simmer gently, stirring continuously.
- Continue cooking until the flavours blend beautifully and the characteristic aroma develops.
Step 3: Final Tempering
- Heat the remaining 2 tablespoons ghee.
- Roast the curry leaves until fragrant.
- Pour the tempering over the Besi Bele Baath just before serving.
Serve piping hot.
Serving Suggestions
Traditionally served with:
- Papad
- Potato chips
- Boondi
- A generous spoonful of extra ghee
Notes from the Family Kitchen
- The consistency should be soft and slightly flowing, never dry.
- The flavour improves further if the dish is allowed to rest for 10–15 minutes before serving.
- Freshly roasted masala makes all the difference to the final taste.
- Adjust the quantity of red chillies according to your preferred spice level.
- Additional vegetables such as green peas, pumpkin, or capsicum may be added.
Like many traditional recipes, the true magic of Besi Bele Baath lies not only in its ingredients, but in the memories and family traditions that accompany every serving.
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