Bisi Bele Huli Anna or Bisi Bele Bath is a traditional rice dish from Karnataka. This makes a delicious complete healthy meal on its own as it has rice, lentils and vegetables.
This popular one pot meal is a hearty and comforting dish from Karnataka, a south Indian State. Bisi Bele Bath translates to Bisi is Hot, bele means the lentil and bath is all gooey texture. This popular dish is also called as Beisi Bele Huli Anna where Huli means sour and anna is rice. This is a tangy rice similar to sambar rice though it uses a special ground spice powder.
Now to know how we got introduced to this dish many years ago!
We had a neighbor who was a kannadiga. This doctor got married after few months moving next door. His young wife was a pretty lady, who was so typically kannadiga and didn’t know a word of Tamil. This was our first brush with Kannadiga cuisine and culture. For all her modern upbringing and other things, she was very pious and an excellent cook.
She never missed an occasion to celebrate festivals and that too as her mother did. We used to go out for picnics a lot and this is where we had our share of the glorious taste, that’s of Karnataka. She never missed an occasion to entertain and feed us with her cooking. It was indeed fortunate that we were introduced to this excellent cuisine through her.
We learnt many dishes from her, one that became a regular is Bisi Bele Huli Anna. When Asha announced RCI: Karnataka, I knew I was going to make this. Of course, as expected it is raining Bisi Bele Huli Anna everywhere and I also wanted to contribute to it.
There are other similar dishes like the Sambar Rice from Tamil Cuisine. I have made this sambar rice in microwave so for an way to make sambar rice, you can check out the microwave method of cooking. And if you are looking for some healthy options, this Thinai Sambar Rice is a healthier version using millets.
Preparation Time : 10 mins
Cooking Time : 20 mins
Cuisine : Karnataka
Bisi Bele Huli Anna | How to make Bisi Bele Bath
1 cup Rice
1/2 cup Toor Dal
6 cups Water
50 gms Shallot / Sambar Onions
2 tbsp Tamarind extract / size of a lemon
A Pinch Turmeric Powder
Salt to taste
1 tbsp Ghee
1 cup Beans, Carrot, Potato and Peas each
Masala to be ground
4 tbsp Coconut Grated
4 to 5 Dry Red Chillies
2 tsp Coriander Seeds
1/4 tsp Pepper Corns
2 inch Cinnamon
2 Maretti Moggu (if not use cloves) * Refer this link for detail
* Refer this link for detail
1 tsp Urad Dal / Black gram dal
1 tsp Chana Dal / Bengal gram dal
A Pinch Asafoetida
3 tbsp Ghee
1/2 tsp Mustard Seeds
2 sprigs Curry Leaves
10 nos Cashewnuts
First of all wash and soak the rice in water for 10 mins.
Wash the Toor dal and cook with 1 cup of water in a cooker with turmeric and a drop of oil. Pressure cook for 2 whistles, let the pressure fall down.
While you are waiting for the pressure to fall down, prep the vegetables and keep aside.
Heat a pan and with little oil, roast the all the ingredients listed for powder and let it cool. Grind to a fine powder.
Add all the ingredients along with rice to the dal when the pressure falls down. Pour the remaining water and add salt.
Pour 1 tbsp of ghee and cover it with lid and put it for 3 whistles.
While you wait for the pressure to fall down, get all the ingredients ready for the tempering. Put it on high flame if its little watery.
Heat a kadai with ghee and fry the seasoning.
Finally, pour on the Bisi Bele Huli Anna and serve hot.
This rice dish looks almost like a googy well mashed dish.