Khana Pakana

Bisi Bele Huliyana delicious South Indian dish of hot and sour rice and lentils cooked together. Enjoy with mango pickle and poppadams.

1. Wash rice and toor daal and soak separately for 30 minutes.

2. To make the spices, broil the gram and urad daal separately on a griddle till light brown.

3. Broil the cinnamon, cardamoms, cloves, cumin seeds and fenugreek seeds separately on the griddle for 30 seconds each.

4. Grind together with the broiled urad daal and gram in a blender.

5. Deep fry the cashew nuts till golden brown. Keep aside.

6. Put toor daal in a clay pot (handi), add 2.5 liters/10 cups water and bring to a boil.

7. Let simmer until almost cooked.

8. Drain rice and add to the lentils with peas and cauliflower and simmer for 10 minutes.

9. Stir occasionally. Stir in the tomatoes, tamarind and the asafoetida.

10. Add red chilli powder, turmeric and salt.

11. Stir in the blended spices.

12. Cover and simmer till lentils and rice are mashed and achieve a porridge like consistency.

13. Sprinkle curry leaves and let simmer.

14. Meanwhile, heat 30 ml/2 tablespoons oil in a wok and crackle mustard seeds in it.

15. Add whole red chillies and stir for 15 seconds.

16. Pour the tempering over the lentil-rice mixture.

17. Stir for 2 minutes.

18. Garnish with cashew nuts and serve with mango pickle and poppadams.

delicious South Indian dish of hot and sour rice and lentils cooked together. Enjoy with mango pickle and poppadams.