Bise Bele Bhath(Bise Bele Huliyanna)

Bisi bele bhath is a Lentil based rice variety which is done delicately spiced and flavored and from the state of  Karnataka and a well-known Udupi Cuisine. Bisibelebhath means 'hot lentil rice' in Kannada language and is otherwise called 'Bisi bele huliyanna'. The traditional recipe involves the mixed rice preparation with spicy masala,toor dal and few vegetables. Try this Rice at home to enjoy the unique flavour of this rice.This can be done with Basmati or raw rice. This recipe uses home-made Sambar Masala powder plus an additional ground masala to do it with ease.It can be done in 18 - 20 mins time and best served with Papad, Pickle,Potato fry or Chicken fry.Enjoy this tasty Mixed Veg Lentil Rice at home!. Enjoy Ur Meal!. Enjoy Ur Meal!. BonAppetit!.

Bise Bele Bhath or Bise Bele Huliyanna

Ingredients
1 1/2 cups basmati or raw rice - washed,soaked and drained
2/3 cup toor Dal - soaked for 40 mins and drained
1 thin drumstick - chopped into 1 inch sized pieces
1/2 Carrot and 5-6 French Beans - chopped into 1 cm sized pieces
40 gms fresh green peas
1 onion - sliced fine
2 small tomatoes - copped fine
1/4 tsp turmeric Powder
2 tsp tamarind pulp
1 1/2 tsp Homemade Sambar Powder
2 tsp dessicated coconut - optional
1 sprig curry Leaves
7 - 10 nos Cashewnuts
1/2 tsp mustard seeds
a pinch of asafoetida
a pinch of nutmeg powder(optional)
2 red chillies
2 tsp chopped coriander leaves
1/2 tsp or needed Salt
1 or 2 tsp jaggery or 1 tsp sugar
2 tsp refined Oil + 2 tsp ghee
To Grind
1 tsp Coconut flakes or copra
1/2 tsp soaked khus khus(optional)
1 1/2 cm sized cinnamonstick
1 clove
1 cardamom

Directions:
1.Grind the coconut cinnamon masala and keep it ready. Chop the needed vegetables,clean and keep it ready.
2.Pressure cook toor dal adding 1 3/4 cup water with turmeric powder,1 tsp coriander leaves and 1 1/2 tsp sambar powder upto 5 whistles. Leave it aside for the pressure to be released.After that, Open the lid,mash n mix the dal for a min.
3.Meanwhile, heat oil in a non-stick pan,add mustard and asafoetida and fry this in low flame for 30 secs.When it splutters,sliced onion,red chillies and curry leaves and saute well.
4.Add tomato,ground masala and salt,stir it well for 2 more mins on good flame.
5.Add the vegetables,mix it well with tamarind pulp and Jaggery or sugar.Cook it covered adding 100 ml water for 4-5 mins on medium flame.Turn off the flame and wait for the rice-dal mixture's pressure to  be released.
6.Add it to the toor dal cooker and add washed and drained raw rice with 3 1/2 or 3 3/4 cups water and pressure-Cook upto 4 more whistles on good flame.Turn off the flame. Keep it aside for the pressure to be released.and mix it well.(Add 50 ml water if required).

7.Heat ghee  in a pan and ghee-roast the cashewnuts and 2 tsp dessicated coconut and add it to the bisebelabath along with the ghee and Serve it Hot.

Note:
If U r using basmati rice then add 3 cups water and pressure-cook the dal-rice mixture upto 2 whistles in step 6.


Sending this recipe-post to 'Walk thru Memory Lane' Event hosted by GayathriKumar of  Gayathri's Cookspot guest-hosted by Roshan of  Roshan Cucina

 and 'Only South-Indian Recipes' Event hosted by Pari of Foodelicious.