Beesi Belae Huli (Karnataka Spl.)

Recipe By:
Hannah
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  • Yield 4 Servings
  • Level Medium

This maindish made of rice, dhal and vegetables is one of the best curry of Karnataka.
 

Ingredients

  • 2 cup raw rice (good quality)
  • 1 cup toovar dal
  • Small orange size tamarind
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • 4 tablespoon ghee
  • Roast lightly & powder:
  • 1” piece cinnamon
  • 4 cardamom
  • 4 cloves
  • Vegetable:
  • 1 cup cauliflower (flowerettes)
  • 3/4 cup fresh peas (shelled)
  • 1 cup french beans (cut into 1" length)
  • 1 cup carrot (scraped and cut into same size)
  • 3 potato (peeled and cut into same size)
  • 3/4 cup brinjal (washed and cut into long big pieces)
  • Fry in oil & powder:
  • 2 teaspoon oil
  • 2 tablespoons channa dal (fry till golden)
  • 1 tablespoon urad dal (fry till golden)
  • 1 tablespoon coriander seeds
  • 8-10 red chillies
  • 3/4 teaspoon methi seeds
  • 1 cup grated copra
  • For seasoning:
  • 2 tablespoon ghee
  • 2 teaspoon mustard seeds
  • 2 red chillies (halved)
  • 1/2 teaspoon asafoetida powder
  • 3 sprigs curry leaves
  • 3 onion (peeled and cut into thin strips)
  • 3 tomatoes (cut into fine pieces)
  • For garnishing:
  • 15 cashewnuts (halved and fried in ghee)
  • A handful coriander leaves
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Directions

  1. 1. Wash both rice and toovar dal together and pressure cook.
  2. 2. Cook the vegetables in the extracted tamarind pulp adding turmeric powder, salt and 1/4 teaspoon asafoetida powder; cook till veg. Are tender
  3. 3. Add the fried and powdered masala and simmer for 2 mts.
  4. 4. Heat 4 tablespoons ghee in a karai, add mustard seeds, asafoetida powder, red chillies and curry leaves.
  5. 5. When the mustard seeds splutter add onion and fry till light brown.
  6. 6. Add tomato pieces and saute for a while
  7. 7. Add the cooked vegetable mixture, cooked rice dal and mix well.
  8. 8. Add roasted and powdered garam masala towards the end stirring from the bottom of the pan.
  9. 9. Add more ghee for taste and preference.
  10. 10. Garnish with coriander leaves and fried cashewnuts.
  11. 11. Transfer to a bowl and serve hot with desired accompaniments.