Karnataka Bise Bele Huliana
🥘 Bisi Bele Huliyanna (Karnataka-Style Hot Lentil Rice)
🔸 Serves: 4
🌾 Ingredients
For the main dish:
Rice – 1 cup
Toor dal (pigeon pea lentil) – ¾ cup
Tamarind – lemon-sized ball (soaked in 1 cup warm water)
Jaggery – 1 tsp (optional, balances flavors)
Salt – to taste
Turmeric powder – ¼ tsp
Mixed vegetables (chopped):
Carrot – 1 small
Beans – 8–10
Green peas – ¼ cup
Potato – 1 small
Drumstick or capsicum (optional)
For the tempering:
Ghee – 2 tbsp
Mustard seeds – 1 tsp
Asafoetida (hing) – a pinch
Curry leaves – 10
Dry red chillies – 2
🌶️ For the Bisi Bele Bath Masala (Roast & Grind Fresh):
Dry roast each separately and grind together:
Coriander seeds – 1½ tbsp
Chana dal (Bengal gram) – 1 tbsp
Urad dal – 1 tbsp
Dry red chillies – 5–6
Cinnamon stick – 1 small piece
Cloves – 3
Cardamom – 2
Fenugreek seeds – ¼ tsp
Poppy seeds – 1 tsp (optional)
Curry leaves – 8–10
Grated dry coconut (kopra) – 2 tbsp
Oil or ghee – few drops (for roasting)
Grind to a fine powder once cooled.
(You can also use ready-made “MTR Bisi Bele Bath Powder” if in a hurry, but homemade tastes divine.)
🔪 Method
1. Cook Rice and Dal
Wash rice and dal separately.
Pressure cook both together with turmeric and 4–5 cups water until soft and mushy.
Mash well and keep aside.
2. Cook Vegetables
In another pan, cook the chopped vegetables with little salt and water until tender.
Strain out excess water (reserve it for adjusting gravy consistency later).
3. Prepare Tamarind Extract
Squeeze the soaked tamarind to extract pulp and strain.
Bring it to a boil in a pan along with salt and jaggery.
Simmer for 5 minutes to reduce slightly.
4. Add Masala and Veggies
Add the ground Bisi Bele Bath masala to the tamarind mixture and cook till oil starts to separate and aroma intensifies.
Add the cooked vegetables and stir well.
5. Combine with Rice and Dal
Add the mashed rice and dal mixture gradually into the masala-vegetable mixture.
Mix thoroughly while adding some of the reserved water to reach a semi-thick consistency.
Simmer on low flame for 10–15 minutes so the flavors blend beautifully.
6. Temper and Finish
In a small pan, heat ghee.
Add mustard seeds; let them splutter.
Add red chillies, curry leaves, and hing.
Pour this tempering over the Bisi Bele Bath and mix well.
🍽️ Serve Hot (Bisi!)
Serve piping hot with:
Boondi, potato chips, or papad
A spoon of ghee on top for that temple-style aroma
A side of raita or kosambari (lentil salad)