I have already posted my version of making bisibela-bhaath. Here is the original recipe shared by my friend Malati which was a hit in my house. I had kept very little for tasting purpose for my daughter as I felt that she may not like it. When she tasted it, she told me to make it for lunch next day. Next day was kitty party of our friends, so I decided to share with them too.
Bisi bela hulianna is the mixture of rice, lentil, vegetables and the spices. One of the famous rice dishes from Karnataka is the Bisi Bele Bath. Bisi means hot, bele means dal. By this time, you must have come to know that it is hot lentil rice. During festivals and weddings, this is part of the feast. It is a one pot meal in which you get your vegetables, carbo hydrates, proteins with the flavours of Indian spices. I prefer to have it with onion raita and papad.
Freshly ground spices is the key to the tasty hulianna. You can prepare the powder and store in freezer.
Let us look at the recipe now:
Ingredients:
1 cup rice ( i used surti kolam)
1/4 cup tuvar dal or masoor dal
1 cup vegetables (carrots, french beans, cauliflower, frozen peas (i used fresh peas)
1 big tomato finely chopped
a very small gooseberry size tamarind ball
turmeric powder
8-10 shallots
1 tsp jaggery
4 tsp ghee
Tempering:
1 tsp oil
1/4 tsp mustard seeds
Masala powder
2 tbsp dessicated coconut or kopra (kopra, you have to grate)
3 black pepper corns
3-4 cloves
1/2" cinammon stick
1 tsp Black urid dal
1 tsp chana dal
1/2 tsp cumin seeds
1 tbsp coriander seeds
3-4 red chillies
2 tsp oil
Heat a kadai, dry roast the dessicated coconut till brown, keep aside. in the same kadai add one tsp oil, add pepper corns, cloves, cinnamon stick. when the aroma starts emitting, add the urid dal, chana dal, cumin seeds, coriander seeds, red chillies cut into small pieces and fry them. remove it from the kadai and allow to cool. Mix the coconut with this and make a coarse powder out of it. do not add water.
Method:
Mix the rice and dal in a bowl, wash 3-4 times, drain. add 3 cups of water and pressure cook the same for one whistle (in my cooker) till it is soft but not mushy. My cooker is not working properly but I know how much time I have to keep it on the stove top.
cut the vegetables into cubes or 1/4 " pieces. Soak the tamarind in hot water (1/2 cup water) for 10 minutes, extract the pulp. After roasting the masala items, remove it and add the remaining oil. Put the mustard seeds, asafoetida when they splutter, add the shallots, saute till soft. Now add the vegetable and saute for 2 minutes. add the tomato and saute for another minute or two till the tomatoes becomes soft. now add the tamarind pulp. bring to boil. add the salt, turmeric powder, jaggery and boil till the raw taste of tamarind is reduced. Now add one cup of water, masala powder and mix well. bring to boil. now add the prepared rice, mix well again. when it becomes cold, it is likely to thicken. so according to your requirement of consistency it needs to be, add water. I prefered it bit like khichadi, loose hence I added more water. check the salt. add the ghee, mix well, garnish with coriander leaves, serve hot with papad, onion raita.
TIPS: this has to be eaten very very hot.
Bisi bela hulianna is the mixture of rice, lentil, vegetables and the spices. One of the famous rice dishes from Karnataka is the Bisi Bele Bath. Bisi means hot, bele means dal. By this time, you must have come to know that it is hot lentil rice. During festivals and weddings, this is part of the feast. It is a one pot meal in which you get your vegetables, carbo hydrates, proteins with the flavours of Indian spices. I prefer to have it with onion raita and papad.
Freshly ground spices is the key to the tasty hulianna. You can prepare the powder and store in freezer.
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| Bisi bela hulianna |
Ingredients:
1 cup rice ( i used surti kolam)
1/4 cup tuvar dal or masoor dal
1 cup vegetables (carrots, french beans, cauliflower, frozen peas (i used fresh peas)
1 big tomato finely chopped
a very small gooseberry size tamarind ball
turmeric powder
8-10 shallots
1 tsp jaggery
4 tsp ghee
Tempering:
1 tsp oil
1/4 tsp mustard seeds
Masala powder
2 tbsp dessicated coconut or kopra (kopra, you have to grate)
3 black pepper corns
3-4 cloves
1/2" cinammon stick
1 tsp Black urid dal
1 tsp chana dal
1/2 tsp cumin seeds
1 tbsp coriander seeds
3-4 red chillies
2 tsp oil
Heat a kadai, dry roast the dessicated coconut till brown, keep aside. in the same kadai add one tsp oil, add pepper corns, cloves, cinnamon stick. when the aroma starts emitting, add the urid dal, chana dal, cumin seeds, coriander seeds, red chillies cut into small pieces and fry them. remove it from the kadai and allow to cool. Mix the coconut with this and make a coarse powder out of it. do not add water.
Method:
Mix the rice and dal in a bowl, wash 3-4 times, drain. add 3 cups of water and pressure cook the same for one whistle (in my cooker) till it is soft but not mushy. My cooker is not working properly but I know how much time I have to keep it on the stove top.
cut the vegetables into cubes or 1/4 " pieces. Soak the tamarind in hot water (1/2 cup water) for 10 minutes, extract the pulp. After roasting the masala items, remove it and add the remaining oil. Put the mustard seeds, asafoetida when they splutter, add the shallots, saute till soft. Now add the vegetable and saute for 2 minutes. add the tomato and saute for another minute or two till the tomatoes becomes soft. now add the tamarind pulp. bring to boil. add the salt, turmeric powder, jaggery and boil till the raw taste of tamarind is reduced. Now add one cup of water, masala powder and mix well. bring to boil. now add the prepared rice, mix well again. when it becomes cold, it is likely to thicken. so according to your requirement of consistency it needs to be, add water. I prefered it bit like khichadi, loose hence I added more water. check the salt. add the ghee, mix well, garnish with coriander leaves, serve hot with papad, onion raita.
TIPS: this has to be eaten very very hot.
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