Bisi Bele Huliyana

Ingredients list for Bisi Bele Huliyana

• 1 1/2 cups Rice
• 3/4 cup Split pigeon pea (toor dal/arhar dal)
• 3 tablespoons Tamarind pulp
• 5 tablespoons Oil
• 1 medium Onion sliced
• 3-4 Green chillies slit
• 8-10 Button onions
• 10-12 Curry leaves
• 1/2 teaspoon Turmeric powder
• 3 medium Tomatoes quartered
• a pinch Asafoetida
• 1/2 teaspoon Red chilli powder
• to taste Salt
• 1/2 teaspoon Mustard seeds
• 2 Whole dry red chillies
• 4 tablespoons Pure ghee
• 10-12 Cashewnuts
• 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 inch stick Cinnamon
• 1/4 teaspoon Fenugreek seeds (methi dana)
• 1 teaspoon Cumin seeds
• 4 Whole dry red chillies

Method

1. Soak the rice and dals separately for twenty minutes and drain. Heat three tablespoons of oil in a pressure cooker and sauté onion. Add green chillies, sambhar onions, curry leaves and turmeric powder. Add rice and dals with five cups of water. Bring to a boil.
2. Add tomatoes, asafoetida, red chilli powder, tamarind pulp and salt. Stir well and add huliyana masala. Cover and pressure-cook for five minutes. Open the lid when cool and stir. Check consistency. If it is too dry, add a little warm water.
3. Heat remaining oil and temper it with mustard seeds and whole red chillies. Add to rice. Heat pure ghee and fry the cashewnuts to light brown and add to the rice, along with the ghee. Mix well and serve hot.

Nutrition Info