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Bisi Bele Hulli Anna

28 Jul Bisi Bele Hulli Anna

Posted at 15:33h in The Legal Skillet by
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BISI BELE HULLI ANNA

Bisi Bele is complex cooking, unless you’re doing it regularly. If you get it right though, there are few dishes that give the kitchen such an aura. It’s Happiness packed in a One-Pot meal.

Though the dish is of Kannadiga origin, it is made by most South Indians in their own fashion. As per the quantities given here, it’s a good enough meal for 4 hungry people.

INGREDIENTS:

MAIN DISH SPICE PASTE  
Rice – 1.2 cups Toor Dal – 1 cup Tamarind – Lime size ball Shallots – 0.5 cup, peeled Aubergine – 1, diced Green Peas – 3 tbsp Potato – 1, diced fine Carrot – 1, diced fine French Beans – 10, diced Haldi – 0.5 tsp Salt Groundnut Oil Ghee Coriander Leaves   Dry Red Chilli – 12 Dhania Seeds – 3 tbsp Chana Dal – 3 tsp Cinnamon – 1” Poppy Seeds – 1.5 tsp Cloves – 4 Methi Seeds – 0.5 tsp Coconut – 0.5, grated Heeng – 1 tsp
SPICE POWDER TEMPERING  
Chana Dal – 3 tbsp Poppy Seeds – 1.5 tsp Rice – 3 tsp Grated Coconut – 3 tbsp Mustard Seeds – 1 tsp Cumin Seeds – 1 tsp Urad Dal – 1 tbsp Chana Dal – 1 tbsp Dry Red Chilli – 1 Curry Leaves – 30 Cashews – 12, split  

PREPARATION:

  1. Spice Paste – Fry all ingredients in 4 tsp oil, grind to a fine paste using very little water.
  2. Spice Powder – Dry roast all ingredients, then grind fine.
  3. Tamarind – Juice out the tamarind. Keep the pulp. Throw only seeds and inedible part. If your tamarind is not dark coloured, use more of it.  
  4. Rice & Dal – Parboil Rice, and pressure cook Dal. Keep warm.

Main Cook:

  1. Take a heavy bottomed pan, add 3 tbsp Oil.
  2. Add Tempering ingredients – Mustard Seeds first. When they begin to burst, all the others. Reduce flame at this stage and remove cashews when they begin to turn brown. They will get added as garnish.
  3. Add Shallots and fry for a couple of minutes. Then add all the other chopped vegetables. Fry till the veggies are partly cooked.
  4. Add Haldi and cook for a minute.
  5. Now add in the Tamarind paste & Salt, and adding a little water, cook till the vegetables are al dente, i.e. crispy but not completely cooked.
  6. Add in the Spice Paste, and cook for a couple of minutes.
  7. Stir in the Rice & Dal, ensuring no lumps are formed. Simmer on low heat for a minute. Add 6 tbsp ghee & stir gently till well blended.
  8. Mix in the Spice Powder and switch off the flame.
  9. Transfer rice into a serving dish. Garnish with Coriander leaves & cashews.
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