BISI BELE HULIIYANNA

Prep time : 10 mins

Cook time : 25 mins

Total time : 25 mins

Author :Vahchef

Main Ingredient : Other

(89 ratings)

0 reviews so far

Servings : 2 persons

Published date : November 20, 2016

Ingredients used in BISI BELE HULIIYANNA

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(1/4 cup Bengal gram split (chana dal) 2 tablespoons.
• Black gram split (urad dal) 4 Green cardamoms 4 Cloves 1 inch stick Cinnamon stick 1/4 teaspoon.
• Fenugreek seeds 1teaspoon. Cumin seeds 4 Red chillies whole ) ingredients individually on a tawa. Cool, mix and grind to a coarse powder. Heat three tablespoons oil in a pressure cooker and sauteacute; the onion till it turns transparent.
• 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.