How to make Bisi Bele Hullianna -

Dals and lentils cooked with veggies

Sanjeev Kapoor

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. You can also find more Main Course Vegetarian recipes like Aloo Surti Sabzi Desi Soya Stir Fry Aloo Palak Methi Jain Malai Kofta

Bisi Bele Hullianna

Bisi Bele Hullianna Recipe Card

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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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.