Cooking Index - Cooking Recipes & IdeasBise Bele Huli Anna Recipe - Cooking Index

Bise Bele Huli Anna

Cuisine: Indian
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

1 cup 160g / 5.6ozRice
1 cup 237mlToor dal
2 cups 320g / 11ozDiced - (1" pieces) mixed vegetables (carrots, beans, potato, peas, cauliflower)
1   Brinjal diced - (optional) (small)
2   Onions sliced lengthwise
1 1/2 teaspoons 7.5mlGinger garlic - (paste or grated)
1/3 cup 78mlTamarind juice
1   Bite size lump jaggery
1/2 cup 118mlGhee or oil
1 1/2 teaspoons 7.5mlMustard/cumin seeds
1   Curry leaves
1   Pinch asafoetida
2 tablespoons 30mlChopped coriander
  Dry Masalas
1 teaspoon 5mlSambar masala
1 teaspoon 5mlChilli powder
1/2   Turmuric
  Salt to taste
  Roast Together With 2 3 Drops Oil
1/2 teaspoon 2.5mlMethi seeds
1/2 teaspoon 2.5mlCummin seeds
1 teaspoon 5mlCoriander seeds
5   Pepper corns - (5 to 6)
1   Cinnamon
1 tablespoon 15mlGrated coconut
1   Curry leaves
2   Dry red chillies

Recipe Instructions

Roasting of spices should be done on low flames till brown. Grind in a

dry grinder.

Wash and soak rice and dal for some time. Pressure cook dal with one

whistle only. It wil be half done. Either in a large heavy saucepan or

direct in the pressure cooker (without water) put the ghee and heat. Add

the seeds, asafoeids, curry leaves and onions.

Add the ginger garlic and fry till onion are pink. Add brinjals and other

vegetables and rice. Add 8-10 cups of water. When it comes to boil add

dal. Add all the dry masalas, ground masala, tamarind juice, jaggery.

Either cover and allow to be cooked till the rice is done well. Or if

using cooker, cover and allow 2 whistles. Add 2 tbsp ghee (optional) and

stir gently. Garnish with coriander.

Serve piping hot.

A World of Curries - Dewitt & Pais


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