Bisi Bele Hullianna

Ingredients 

• 11/2 cups rice, soaked and drained
• 3/4 cup split pigeon peas, soaked and drained
• 1 1/2 lemon sized ball of tamarind
• 5 tablespoons oil
• 1 medium onion, sliced finely
• 3-4 green chillies, slit
• 8-10 shallots
• 8-10 curry leaves
• 1/2 teaspoon turmeric powder
• 3 medium tomatoes, quartered
• 1/4 teaspoon asafoetida
• 1/2 teaspoon red chilli powder
• Salt to taste
• 1/2 teaspoon mustard seeds
• 2 dried 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 cinnamon piece
• 1 teaspoon fenugreek seeds (methi dana)
• 1 teaspoon cumin seeds
• 4 dried red chillies

Method

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.
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.
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).
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.
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