Since we seem to be surrounded by so many awesome culinary enthusiasts we decided to introduce another one of our guest chefs- Sunita aka tai atya. Tai atya shares our passion for food but she hardly gets the chance to experiment at home. So whenever we visit her or she visits us, that’s the time she loves to cook her heart out. Visits to her place are a true gastronomical treat. Today, we present to you Tai atya’s authentic south indian bhisibaelianna.
Summer vacations are all about spending time at our aunt’s place in Hubli, a humble city in Karnataka. When we were young we loved these visits because we got to enjoy pure south indian food cooked in our atya’s kitchen. As we grew up we developed this love for the amazing food and the zest to cooking it on our own. So on our recent visit to Hubli, we decided to learn how to cook the oh-so-awesome “Bhisibaelianna” which literally means piping “hot lentil rice”. A typical south indian delicacy that is both appetizing and appeasing.
The recipe seems complex but is actually pretty easy to make at home. and because of its spicy yet subtle taste it is the perfect food for a laid back dinner.
1 cup dhane coriander
1/2 cup cummin seeds
1/4 cup black pepper
1/8 cup methi fenugreek seeds
1 cup chilli powder
Ingredients for Lentil Rice
1 cup rice
3/4 cup toor daal
3 medium onion
1/4 kg beans
3 medium potato
5 green chillies (slit)
Ingredients for Tadka
3 tsp Oil
2 Coarsely cut tomates
- Roast all the masala ingredients separately on a low flame.
- Blend them together to form an aromatic powder.
- Take one cup rice and add 3 cups of water. We want the rice to be sticky and a bit like porridge.
- We recommend using a rice/regular cooker to save time and energy! 🙂
- Add 2 cups of water to toor dal and add all the vegetables along with salt, tumeric and asafoetida.
- If you are using the regular cooker then you can cook the rice and toor daal together. Saving lots of time.
Putting the dish together:
- Once the rice is cooked and cooled, break the rice so that there are no lumps.
- Mix it well and ensure there are no visible lumps.
- Check the salt levels.
- Now, heat the oil add mustard seeds, asafoetida, tumeric and lots of curry leaves.
- Add coarsely cut tomato.
- Add the ground masala 3 tbsp.
- Cook until its tender.
- Add a bit of salt to taste.
- Once the tomato is cooked, add the daal and rice mixture.
- Mix all the ingredients.
- Add a bit of water to get the consistency of the porridge.
- Add ghee (4.5-5 tbsp) to make it glisten.
- Let it simmer for 10-15 mins.
Serve hot with nice papad and fried/roasted chilly!