Bisi Bele Huli Anna is a famous dish of Karnataka. Some refer it as “Besi Bela Bath”, It should be pronounced as bele and not as bela 🙂 Bisi/Besi in Kannada means hot, Bele is dal/pulse, Huli is sambar (dish using tamarind), Anna is rice. There are varieties of ways we can prepare this dish. With veggies, without veggies, with masalas or without them. Though I have tasted most of these varieties (in various functions and restaurants), I love the bisi bele bath which amma prepares! My mom doesn’t add onions nor does she add Cinnamon sticks, cloves or garlic in this dish. I followed her recipe and it turned out gr8 🙂
Tanjore Maharastrians enjoy this recipe as “Mandi Sambar Bath”!
Rice: 3/4 cup
Tuvar Dal (Pigeon peas): 1/2 cup
Copra (desiccated coconut): 1/4 cup
Vegetables (carrot, beans etc): 1/4 cup (Cut into medium size)
Red Chilies: 5
Dhaniya (Coriander seeds): 1 tsp
Urad dal (Black gram): 2 tsp
Channa dal (Bengal gram): 2 tsp
Methi (Fenugreek seeds): 1/4 tsp
Asafetida: a pinch
Salt: to taste
Tamarind: lemon size
Cooking oil: 2 tsps
Turmeric powder: a pinch
- Cook dal with peanuts, rice and veggies separately.
- Soak tamarind in water and extract the juice.
- Meanwhile prepare the bisi bele powder:
- Heat 1 tsp of oil and roast urad dal, channa dal, dhaniya, red chilies, asafetida and methi.
- Add the grated copra and remove from the stove top.
- Allow it to cool and then grind it in a mixer.
- Add salt and turmeric powder to the tamarind extract.
- Allow it to boil.
- Add the bisi bele powder and 1/2 cup of water to the boiling mixture.
- Allow it to cook for 2-3 mins.
- Remove it from the stove top.
- Now add the cooked dal + peanuts, rice and veggies and mix them thoroughly.
- Heat 1 tsp of oil (this one preferably gingely oil).
- Add the hot oil and curry leaves.
- Bisi Bele Huli Anna is ready 🙂
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