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bisibelebath masala

Bisibelebath masala

a Karnataka style essential
Prep Time 10 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Course Preserves, Traditional
Cuisine diabetic friendly, gluten free, Indian, Karnataka, One pot, Pressure cooker, Vegan, Vegetarian, Winter


  • 1/4 cup Split bengal gram channa dal, kadala bele
  • 3 tbsp split pigeon pea aarhar dal, turdal, togribele
  • 1 tbsp Black gram dal urad dal, udinbele
  • 3/4 cup coriander seeds dania, kothumbiri
  • 1 tbsp poppy seeds gasa gase, khus khus
  • 1 tbsp cumin seeds jeera, jeergi
  • 1/2 tsp fenugreek seeds methi, mendiyum
  • 2 cinnamon stick patte
  • 6-8 cloves lavanga
  • 2 handful chillies Byadigai, Kashmiri chilli
  • 2 tbsp cooking oil


  • Set a wok on medium heat
  • Add 1 tsp oil and fry the dals till golden crunchy and aromatic. remove and set aside.
  • The pan will be well coated with oil, so add the coriander seeds and poppy seeds to roast. watch carefully as they burn easily. once roated and the corainder smells smoky and wonderful, remove add to the plate having the dals.
  • Now add the feugreek , jeera cinnamon and cloves and roast the well. Remove on to the same platter
  • Add a tsp more oil and roast the chillies on a very low heat.
  • When the chillies can break with a snap, take them of the heat and allow them to rest.
  • Allow them to cool to hand warmth and then powder in a spice mill to form a smooth powder.
  • Cool further and store in airtight clean container.
  • If keeping for longer time, use double zipper packs and leave in freezer.


I have seen a few of my friends add curry leaves also fried to it before powdering. this tastes great too
Tried this recipe?Let us know how it was!