Bisi Bele Anna

Bisi Bele Anna means Hot Dal & Rice in Kannada. This is a famous dish of Karnataka. At my Father's place it is a regular one dish meal. You have rice, dal and lots of vegetables in it. My In-laws are now with me. My MIL is Maharashtrian but she loves all Karnataka food. Bisi bele Anna is her favorite. Earlier I used to do this with readymade MTR Bisi Bele Bhat powder but today I decided to make it properly with fresh masala. I called up my Aatya , Sudha aatya and asked her for proper ingredients and measurements. With fresh masala it tastes awesome. My MIL was happy ;-) Thanks to Sudha Aatya.

Ingredients

Rice - 1 cup

Toor Dal - 1/2 cup

Moong Dal - 2 tablespoons

Mixed Vegetables- beans, carrot, potato, cluster beans (gavarfali) cut into fine pieces and green peas.

Grated fresh coconut - 1/4 cup

Tamarind pulp - 2-3 tablespoon

Jaggery - 1-2 teaspoon

Sarin Pudi - 1 teaspoon

Salt to taste.


For Masala

Dry red chillies - 6-7

Chana dal - 1 tablespoon

Urad Dal - 1 tablespoon

Methi seeds - 1/8 teaspoon

Coriander seeds - 1 tablespoon

Cumin seeds - 1/2 teaspoon

Cinnamon - 1' piece

Tej patta (Bay leaf) - 1/2

Black pepper - 1-2


For Tempering

Oil - 2 tablespoon

Mustard seeds - 1/2 teaspoon

Hing (Asafetida) - 1/4 teaspoon

Curry leaves - 8-9

Turmeric powder -1/2 teaspoon



Procedure

Wash rice and both dals. Pressure cook rice and dals with a pinch of hing and turmeric in one vessel and vegetables in separate one. Roast all ingredients of masala one by one in little ghee till it gives good aroma. Roast on low flame. Cool it and make a fine paste with grated fresh coconut. Keep it aside.

Now in a kadai heat oil and make tempering of given ingredients. Now and masala paste and saute it for a minute. Now add tamarind pulp and jaggery (you can adjust the measurements with your taste) and mix wel. Add little water and boil it for a minute. Now add all vegetables, sarin pudi and salt. Then add cooked rice and dal. Consistency should be semi fluid. You can add water accordingly. Pour 1 teaspoon of pure ghee on top. Cover it and let it cook for another five minutes. Garnish it with grated coconut. Serve bisi bisi bhat and with Hapla. (Papad). Pour pure ghee on bisi bele bhat while eating. In Bangalore Bisi beli Bhath serves with khara bundi.