Bisi Bele Hulianna

This recipe is from FoodFood TV channel

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Bisi Bele Hulianna
Main Ingredients kolam rice, Split pigeon pea (toor dal/arhar dal)
Cuisine Karnataka
Course Rice
Prep Time 6-10 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Bisi Bele Hulianna

  • 1 1/2 cup kolam rice soaked
  • 3/4 cup Split pigeon pea (toor dal/arhar dal) soaked
  • 3 tablespoons Oil
  • 1 medium Onion
  • 10-15 Curry leaves
  • 2 Green chillies
  • 12-15 Sambhar onions peeled
  • 2 medium Potatoes peeled
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Asafoetida
  • 1/2 teaspoon Red chilli powder
  • 2 medium Tomatoes
  • 1/4 cup Shelled green peas
  • 1 Drumstick cut into 1 inch pieces
  • 2 teaspoon Sambhar powder
  • 4 tablespoons Pure ghee
  • 2 teaspoons Tamarind pulp
  • to taste Salt
  • 1/2 teaspoon Mustard seeds
  • 2 Dried red chillies broken
  • 10-12 Curry leaves
  • Hulianna masala
  • 1/4 cup Split Bengal gram (chana dal)
  • 2 tablespoons Split black gram skinless (dhuli urad dal)
  • 4 Green cardamoms
  • 4 Cloves
  • 1 teaspoon Fenugreek seeds (methi dana)
  • 1 teaspoon Cumin seeds
  • 1 inch stick Cinnamon
  • 4 Dried red chillies

Method

  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.
  2. Cut potatoes into small cubes.
  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.
  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.
  5. Chop tomatoes and add to the cooker. Add green peas and mix. You can also drumsticks if you wish.
  6. Add sambhar masala and mix. Close the cooker with the lid and cook under pressure till 3 whistles are given out.
  7. Open the lid when the pressure reduces completely.
  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.
  9. When ghee in the pan melts, add mustard seeds, red chillies and curry leaves and add to the cooker and mix well.
  10. Serve hot with potato chips.

Nutrition Info

Calories 3141
Carbohydrates 446.5
Protein 78.8
Fat 115.7
Other Fiber Iron- 22.9mg