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Bisi Bele Huliiyanna

BISI BELE HULIIYANNA
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Bisi Bele Huliiyanna Recipe, How To Make Bisi Bele Huliiyanna Recipe

How to makeBisi Bele Huliyanna ?How to cookBisi Bele Huliyanna ?Learn the recipeBisi Bele Huliyanna by vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make BISI BELE HULIIYANNA

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
BISI BELE HULIIYANNA
Author : Vahchef
Main Ingredient : Other
Servings : 2 persons
Published date : November 20, 2016


Ingredients used in BISI BELE HULIIYANNA
• Bengal gram - half cup.
• Cashewnuts - 8 no.
• Ghee - as required.
• Red chilli whole - 3 no.
• Mustard seeds - 1 tea spoon.
• Salt - to taste.
• Chilli powder - 1 tablespoon.
• Asafoetida - pinch.
• Curry leaves - 3 springs.
• Oil - as required.
• Tomatoes - 3 no.
• Sambhar onions (peeled) - 8-10 no.
• Green chillies (slit) - 4 no.
• Onion (sliced finely) - 1 no.
• Lemon sized ball tamarind - 1 no.
• Toor dal - 3/4 cup.
• Rice - half cup.
• Black gram split (urad dal) - 2 tablespoon.
• Green cardamoms - 4 no.
• Cinnamon stick - 1 no.
• Cloves - 4 no.
• Fenugreek seeds - half tea spoon.
• Cumin seeds - 1 tea spoon.
• Red chillies - 4 no.
• Chana dal - half cup.
• Huliyana masala - as required.
Method:
  • Soak the rice and dals separately for twenty minutes and drain.
  • Soak the tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside.
  • Dry roast huliyana masala(1/4 cup Bengal gram split (chana dal) 2 tablespoons.
  • Black gram split (urad dal) 4 Green cardamoms 4 Cloves 1 inch stick Cinnamon stick 1/4 teaspoon.
  • Fenugreek seeds 1teaspoon. Cumin seeds 4 Red chillies whole ) ingredients individually on a tawa. Cool, mix and grind to a coarse powder. Heat three tablespoons oil in a pressure cooker and sauteacute; the onion till it turns transparent.
  • Add slit green chillies, sambhar onions and stir-fry briefly. Add curry leaves and turmeric powder. Add soaked rice and dals along with five cups of water. Bring to a boil, stirring occasionally.
  • Add tomatoes, asafoetida powder, red chilli powder, tamarind pulp and salt. Stir well and add the powdered huliyana masala. Cover and pressure-cook for five minutes.
  • Open the lid carefully and stir well. Check consistency. If it is too dry, moisten with a little warm water. Heat remaining oil and temper it with mustard seeds and whole red chillies.
  • Add this to the rice. Heat pure ghee and fry the cashewnuts to light brown and add to the rice, along with the ghee. Mix well and serve hot.





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