|
| |
Bisi Bele Huliyana Recipe
|
|
 |
|
|
| |
|
| |
Recipes in English
>>
Vegetarian Recipes >> Bisi Bele
Huliyana |
| |
|
| |
A delicious South
Indian dish of hot and sour rice and lentils cooked together. |
| |
|
| |
|
 |
 |
Basmati rice
300 gm/1 ¼ cups |
|
|
Lentils (toor
daal) 160 gm/ 2/3 cup |
|
|
Asafoetida (heeng)
2.5 gm/ 1/2 tsp |
|
|
Cardamoms 5
|
|
|
Cashew nuts,
split 20 gm/4 tsp |
|
|
Cauliflower,
small florets 60 gm/ ¼ cup
|
|
|
Bengal gram
(chana daal), husked
and split 60 gm/ ¼ cup |
|
|
Cinnamon 2
sticks of 1” each |
|
|
Cloves 5
|
|
|
Cumin (jeera)
seeds 2.5 gm/1 tsp |
|
|
Curry leaves
10 |
|
|
|
Fenugreek (methi)
seeds 5 gm/1 tsp |
|
|
Green peas 60
gm/ ¼ cup |
|
|
Groundnut oil
to deep fry |
|
|
Groundnut oil
for tempering 30 ml/2 tbs
|
|
|
Lentils (urad
daal), husked and split 30 gm/2 tbs |
|
|
Mustard (sarson)
seeds 2.5 gm/ 1/2 tsp |
|
|
Red chilli
powder 2.5 gm/ 1/2 tsp |
|
|
Red chillies,
whole 2 |
|
|
Salt to taste
|
|
|
Tamarind (imlee)
extract 45 gm/3 tbs |
|
|
Tomatoes,
chopped 400 gm/ 1 2/3 cups
|
|
|
Turmeric (haldi)
powder 5 gm/1 tsp |
|
- Wash
rice and toor daal and soak separately for 30 minutes. To
make the masala, broil the gram and urad daal separately on
a griddle till light brown. Broil the cinnamon, cardamoms,
cloves, cumin seeds and fenugreek seeds separately on the
griddle for 30 seconds each. Grind together with the broiled
urad daal and gram in a blender.
- Deep
fry the cashew nuts till golden brown. Keep aside. Put toor
daal in a handi, add 2.5 litres/10 cups water and bring to a
boil. Let simmer until almost cooked. Drain rice and add to
the daal with peas and cauliflower and simmer for 10
minutes. Stir occasionally. Stir in the tomatoes, tamarind
and the asafoetida. Add red chilli powder, turmeric and
salt. Stir in the blended masala. Cover and simmer till
lentils and rice are mashed and achieve a porridge like
consistency. Sprinkle curry leaves and let simmer.
-
Meanwhile, heat 30 ml/2 tablespoons oil in a kadhai and
crackle mustard seeds in it. Add whole red chillies and stir
for 15 seconds. Pour the tempering over the lentil-rice
mixture. Stir for 2 minutes.
- Time:
Preparation: 40 minutes
Cooking: 40 minutes
- To
Serve: Garnish with cashew nuts and serve with mango
pickle and poppadams.
|
|
|
|
|
|
