|BISI BELE BAAT/ HULIYANNA, KARNATAKA SPL|
WHAT YOU NEED:
Rice - 1 cup
Tour dal - 1/2 cup
Tamarind - small lemon size ball
JAggery - 1 tsp or to taste
Salt to taste
FOR THE POWDER:
Dry red chilly - 4
Udad dal - 1 tsp
Chana dal - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds / Methi seeds - 2 pinches
Fresh / dry coconut - 2 tbsp, grated
Cloves - 2
Cinnamon stick - 1 inch piece
Coriander seeds - 1 1/2 tbsp
|PROCESS ON COOKING...|
FOR THE SEASONING:
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Pea nuts - 1 fistful
beans - 5, chopped
Carrot - 1 , cut in cubes
Capsicum - 1 small, cut in cubes
HOW TO MAKE:
Wash rice and soak for 15 minutes.
Wash dal well.
Pressure cook rice and dal separately. For 1 cup rice add 2 cups water and for 1/2 cup dal add 1 cup water.
Soak tamarind in 1/2 cup hot water for 20 minutes. Then strain the juice and keep aside.
Now dry roast all the above under the powder ingredients, one by one on medium heat.
Once it is cooled grind to a fine powder and keep aside.
Mash the cooked dal well, add rice and keep aside.
Mix jaggery , ground powder and salt in tamarind water and keep aside.
Heat a tsp ghee in a deep bottomed kadahi and fry veggies for few minutes, then add a cup of water and cook till they are crunchy. Do not over cook the vegetables.
Now add tamarind mixture and a cup of water. Stir well.
Add Rice dal mixture, mix well and allow to cook for few more minutes.
Heat a tsp ghee in a small pan.
Splutter mustard seeds, add curry leaves, peanuts. Roast them for few seconds. Then pour on the rice.
|READY TO EAT...HULIYANNA|
Serve hot Bisibele Baat along with papads.