How to make Bisi Bele Hullianna -
Dals and lentils cooked with veggies
This recipe is from the book Pressure Cooking.
Main Ingredients : Rice (चावल), Split pigeon pea
Cuisine : Karnataka
Course : Main Course Vegetarian
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For more recipes related to Bisi Bele Hullianna checkout Tariwala Chiwda, Punjabi Kadhi with Rice Balls, Poha Pulao - SK Khazana, Dal Khichdi - SK Khazana . You can also find more Main Course Vegetarian recipes like Green Tomato Sabzi - SK Khazana Red Pumpkin Shahi Paneer Palak Corn Potato Bake Desi Soya Stir Fry
Bisi Bele Hullianna Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 1.30-2 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet and Sour
Ingredients for Bisi Bele Hullianna Recipe
Rice soaked and drained 11/2 cups
Split pigeon pea soaked and drained 3/4 cup
Tamarind 1 1/2 lemon sized ball
Oil 5 tablespoons
Onion sliced finely 1 medium
Green chilli slit 3/4
Shallot 8-10
Curry leaves 8-10
Turmeric powder 1/2 teaspoon
Tomato quartered 3 medium
Asafoetida 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Mustard seeds 1/2 teaspoon
Dried red chillies 2
Pure ghee 4 tablespoons
Cashewnuts 10-12
Hulianna masala
Split Bengal gram (chana dal) 1/4 cup
Split black gram skinless (dhuli urad dal) 2 tablespoons
Green cardamom 4
Clove 4
Cinnamon 1 inch piece
Fenugreek seeds (methi dana) 1 teaspoon
Cumin seeds 1 teaspoon
Dried red chillies 4
Method
Step 1
Soak the tamarind in one cup of warm water for half an hour; extract the pulp, strain and set aside. Dry-roast the hulyana masala ingredients individually on a tawa. Cool, mix and grind to a coarse powder.
Step 2
Heat three tablespoons of oil in a pressure cooker; add the onion and sauté till translucent. Add the slit green chillies and sambhar onions and sauté for a while. Add the curry leaves and turmeric powder.
Step 3
Add the rice, dal and five cups of water. Bring to a boil, stirring occasionally. Add the tomatoes, asafoetida powder, chilli powder and salt. Stir well and add the powdered huliyana masala. Seal the cooker with the lid and cook over medium heat till the pressure is released three times (three whistles).
Step 4
Remove the lid when the pressure has reduced completely and stir well. If the dish is too dry, add a little warm water. Heat the remaining oil in a small pan; add the mustard seeds and red chillies. When they begin to splutter, pour over the rice.
Step 5
Heat the ghee and fry the cashew nuts till light brown and add to the rice with the ghee. Mix well and serve hot.
Nutrition Info
Calories : 2379 Kcal
Carbohydrates : 287.8 gm
Protein : 56.5 gm
Fat : 110.4 gm
Other : iron- 14mg
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