We had a neighbor who was a kannadiga. This doctor got married after few months moving next door. His young wife was a pretty lady, who was so typically kannadiga and didn’t know a word of Tamil. This was our first brush with Kannadiga cuisine and culture. For all her modern upbringing and other things, she was very pious and an excellent cook. She never missed an occasion to celebrate festivals and that too as her mother did. We used to go out for picnics a lot and this is where we had our share of the glorious taste, thats of Karnataka. She never missed an occasion to entertain and feed us with her cooking. It was indeed fortunate that we were introduced to this excellent cuisine through her.
We learnt many dishes from her, one that became a regular is Bisi Bele Huli Anna. When Asha announced RCI: Karnataka, I knew I was going to make this. Of course, as expected it is raining Bisi Bele Huli Anna everywhere and I also wanted to contribute to it.
Preparation Time : 10 mins
Cooking Time : 20 mins
Cuisine : Karnataka
Elephant Rattle is happy to be seen with the Bisi Bele!
Rice – 1 cup
Tur Dal – 1/2 cup
Water – 6 cups
Sambar (Shallot) Onions – 50 gms
Tamarind – size of a lemon
Turmeric powder – a pinch
Salt to taste
Ghee – 1 tbsp
Beans, Carrot, Potato and Peas – 1 cup
Masala to be ground
Grated coconut – 4 tbsp
Red chillies – 4 to 5
Coriander seeds – 2 tsp
Pepper Corns – 1/4 tsp
Cinnamon – 2 “
Maretti Moggu (if not use cloves) – 2
* Refer this link for detail
Black gram dal – 1 tsp
Bengal gram dal – 1 tsp
Asafoetida – a pinch
Ghee – 3 tbsp
Mustard – 1/2 tsp
Curry Leaves – 2 springs
Cashew – 5
Good pose from this side too!
Method to prepare:
Wash the Tur dal and cook with 1 cup of water in a cooker with turmeric and a drop of oil. Put it for 2 whistles or till half cooked.
Clean rice and let it soak for 10 mins.
Cut all the vegetables and keep aside.
Heat a pan and with little oil, roast the all the masala and let it cool. Once its cooled, grind to a fine powder.
Once the pressure is released from the dal, add all the ingredients along with rice. Pour the remaining water and add salt. Pour 1 tbsp of ghee and cover it with lid and put it for 3 whistles.
Remove the lid when is pressure has gone down. Put it on high flame if its little watery.
Heat a kadai with ghee and fry the seasoning.
Pour on the Bisi Bele Huli Anna and transfer to a serving bowl. Take a photo!. oops serve to your folks.
This I made for Asha’s RCI: Karnataka
. Since today falls within date for Sharmi’s JFI: Rice
, sending this to her too.
Enjoy your Sunday!