March 14, 2013

Bisi Bele Huliyana

Ingredients:
Rice - 500 gms
Arhar Dal- 250 gms
Chana dal - 1/2 cup
Urad dal - 4 tbsp
Cinnamon sticks - 2
Green cardamom -  7-8
Cloves - 7-8
Cumin seeds - 1 1/2 tsp
Fenugreek seeds - 1  1/2 tsp
Cashew nuts - 1 tbsp
Green peas - 1/2 cup
Cauliflower - 1/2 cup (florets)
Tomatoes - 3 cups (chopped)
Tamarind extract - 5 tbsp
Asafoetida - 1 tsp
Red chilli powder - 1 tsp
Turmeric - 1 tsp
Salt to taste
Curry leaves
Oil - 4 tbsp
Mustard seeds - 1 tsp
Red chillies - 4

Method:

  • To make Sambar powder, Dry roast chana dal, urad dal, cinnamon, cloves, cumin seeds and fenugreek seeds Separately. Cool and grind to make fine powder.
  • Deep fry cashew nuts till golden brown and keep aside.
  • Soak rice and arhar dal for 30 minutes.
  • Put arhar dal in thick bottom vessel, add water and bring it to boil..Simmer until almost cooked.
  • Add to the cooked dal along with peas and cauliflower.
  • Simmer for 10 minutes, stirring occasionally. 
  • Add chopped tomatoes and tamarind extract and asafoetida.
  • Add red chilli powder, turmeric, salt and sambar powder.
  • Cover and cook till rice and vegetables are cooked and become soft.
  • Sprinkle curry leaves and simmer.
  • Heat oil in kadai, add red chillies and mustard seeds and fry till mustard crackles.
  • Pour the tempering over rice mixture. Stir for 2 minutes.
  • Garnish with cashew nuts and serve with pickle.
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