Bise Bele Huli Anna

Recipe Ingredients

1 cup	160g / 5.6oz	Rice
1 cup	237ml	Toor dal
2 cups	320g / 11oz	Diced - (1" pieces) mixed vegetables (carrots, beans, potato, peas, cauliflower)
1		Brinjal diced - (optional) (small)
2		Onions sliced lengthwise
1 1/2 teaspoons	7.5ml	Ginger garlic - (paste or grated)
1/3 cup	78ml	Tamarind juice
1		Bite size lump jaggery
1/2 cup	118ml	Ghee or oil
1 1/2 teaspoons	7.5ml	Mustard/cumin seeds
1		Curry leaves
1		Pinch asafoetida
2 tablespoons	30ml	Chopped coriander
		Dry Masalas
1 teaspoon	5ml	Sambar masala
1 teaspoon	5ml	Chilli powder
1/2		Turmuric
		Salt to taste
		Roast Together With 2 3 Drops Oil
1/2 teaspoon	2.5ml	Methi seeds
1/2 teaspoon	2.5ml	Cummin seeds
1 teaspoon	5ml	Coriander seeds
5		Pepper corns - (5 to 6)
1		Cinnamon
1 tablespoon	15ml	Grated 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.

Source:
A World of Curries - Dewitt & Pais

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.