Bisi Bele Huliyanna Recipe

Ingredients



Serves 4
1½ cups Rice
3/4 cup toor dal
1½ lemon sized balls Tamarind
5 tbsp. Oil
1 medium sized Onion (sliced finely)
3-4 Green chillies (slit)
8-10 small sized Sambhar onions (peeled)
10-12 Curry leaves
1/2 tsp. Turmeric powder
3 medium sized Tomatoes (quartered)
Asafoetida a pinch
1/2 tsp. Red chilli powder
Salt to taste
1/2 tsp. Mustard seeds
2 Red chillies whole
4 tbsp. Pure ghee
10-12 Cashewnuts


Huliyana masala Recipe
1/4 cup Bengal gram split (chana dal)
2 tbsp. Black gram split (urad dal)
4 Green cardamoms
4 Cloves
1 inch stick Cinnamon stick
1/4 tsp. Fenugreek seeds
1 tsp. Cumin seeds
4 Red chillies whole



Method



Soak the rice and dals separately for twenty minutes and drain. Soak the tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside. Dry roast huliyana masala ingredients individually on a tawa. Cool, mix and grind to a coarse powder. Heat three tablespoons oil in a pressure cooker and sauté the onion till it turns transluscent. Add slit green chillies, sambhar onions and stir-fry briefly. Add curry leaves and turmeric powder. Add soaked rice and dals along with five cups of water. Bring to a boil, stirring occasionally. Add tomatoes, asafoetida powder, red chilli powder, tamarind pulp and salt. Stir well and add the powdered huliyana masala. Cover and pressure-cook for five minutes. Open the lid carefully and stir well. Check consistency. If it is too dry, moisten with a little warm water. Heat remaining oil and temper it with mustard seeds and whole red chillies. Add this to the 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.