This simple spice mix from the south Indian state of Karnataka is key to making traditional, authentic tasting bisi bele bath. It's ready in under 10 minutes and you will have enough for at least four uses.
What is bisi bele bath masala?
Bisi bele bath masala is the spice blend used to make bisi bele bath, the fantastic rice and lentil dish from Karnataka in south India. It shares some aromatic ingredients, like cinnamon, cloves and green cardamom, with other popular Indian spice blends like garam masala and curry powder. But it is also quite unique because it includes ingredients like lentils, sesame seeds and poppy seeds, which add a wonderful, nutty undertone.
Like most Indian spice blends, bisi bele bath masala is easy to make and great to have on hand for busy weeknight meals. You start out by roasting whole spices until they are lightly golden and aromatic, cool them, and then blend them into a powder. My recipe makes enough bisi bele bath masala for at least three to four uses and you can store it in an airtight jar in a cool, dark cupboard for up to six months.
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It's easy enough to buy bisi bele bath masala off the shelf at Indian grocery stores or online but there are some very good reasons to make your own. For one, homemade spice blends taste better. Powdered spices tend to quickly lose their aroma and flavor and it's certainly been a while since that spice mix you bought in the store was made. For another, you know exactly what's in the masala. I've always made most of my spice mixes at home, but in recent years I've given up even the handful of store-bought spice blends I used for convenience after reading news stories of contamination with carcinogens.
I have a fantastic recipe for bisi bele bath that you can use this masala in. It's a khichdi-style dish with lots of veggies, lentils and rice and it makes a complete meal on its own or with crispy poppadum.
Recipe card
Bisi Bele Bath Masala Powder
Ingredients
- 2 tablespoons coriander seeds
- 2 tablespoons chana dal
- 2 tablespoons urad dal
- ½ teaspoon fenugreek seeds
- 8 green cardamom pods
- 12 cloves
- 2 one-inch pieces cinnamon
- 6-8 dried red chili peppers (like byadgi chilli peppers or Kashmiri chilli peppers)
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
Instructions
- Place the coriander seeds, chana dal, urad dal, fenugreek seeds, green cardamom pods, cloves, cinnamon and dried red chili peppers in a small skillet. Turn heat on to medium-low.
- Toast the spices until aromatic and lightly golden, about 3-4 minutes. Add the sesame seeds and poppy seeds to the skillet.
- Continue to toast until the seeds are lightly golden-brown. Turn off the heat and immediately transfer the spices to a plate or bowl to let them cool.
- Once the spices have cooled down, transfer them to a spice grinder or blender and blend into a fine powder. Store the powder in an airtight jar for up to six months.
Nutrition Information
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