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Bisi Bele Hulianna

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This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 6-10 minutes

Cooking time : 16-20 minutes

Servings : 4

Bisi Bele Hulianna

Main Ingredients

kolam rice,, Split pigeon pea (toor dal/arhar dal),




Dals and Kadhis

Level Of Cooking



  • kolam rice, soaked
    1 1/2 cup
  • Split pigeon pea (toor dal/arhar dal), soaked
    3/4 cup
  • Oil
    3 tablespoons
  • Onion
    1 medium
  • Curry leaves
  • Green chillies
  • Sambhar onions, peeled
  • Potatoes, peeled
    2 medium
  • Turmeric powder
    1/2 teaspoon
  • Asafoetida
    1/2 teaspoon
  • Red chilli powder
    1/2 teaspoon
  • Tomatoes
    2 medium
  • Shelled green peas
    1/4 cup
  • Drumstick, cut into 1 inch pieces
  • Sambhar powder
    2 teaspoon
  • Pure ghee
    4 tablespoons
  • Tamarind pulp
    2 teaspoons
  • Salt
    to taste
  • Mustard seeds
    1/2 teaspoon
  • Dried red chillies, broken
  • Curry leaves
  • Hulianna masala
  • Split Bengal gram (chana dal)
    1/4 cup
  • Split black gram skinless (dhuli urad dal)
    2 tablespoons
  • Green cardamoms
  • Cloves
  • Fenugreek seeds (methi dana)
    1 teaspoon
  • Cumin seeds
    1 teaspoon
  • Cinnamon
    1 inch stick
  • Dried red chillies


Step 1

Heat oil in a pressure cooker. Slice onion and add along with curry leaves. Slit green chillies and add with sambhar onions and sauté.

Step 2

Cut potatoes into small cubes.

Step 3

Add turmeric powder, asafoetida and red chilli powder and mix. Add potatoes and mix. Add rice and toor dal and mix well. Add 5 cups water and let it come to a boil.

Step 4

Meanwhile for the masala dry roast chana dal, urad dal, green cardamoms, cloves, fenugreek seeds, cumin seeds, cinnamon and dried red chillies in a non stick pan till fragrant. Cool and grind to a powder.

Step 5

Chop tomatoes and add to the cooker. Add green peas and mix. You can also drumsticks if you wish.

Step 6

Add sambhar masala and mix. Close the cooker with the lid and cook under pressure till 3 whistles are given out.

Step 7

Open the lid when the pressure reduces completely.

Step 8

Heat ghee in a shallow non stick pan. Add 4 tsps of the powdered masala and tamarind pulp to the cooker and mix well. Add salt and mix and simmer on medium heat.

Step 9

When ghee in the pan melts, add mustard seeds, red chillies and curry leaves and add to the cooker and mix well.

Step 10

Serve hot with potato chips.

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