Ingredients

• 1 cup - rice
• 1 cup - toor dal
• 2 cups - mixed vegetables (1 inch dice) - carrots, beans, potato, peas, cauliflower
• 1 small brinjal (diced) - optional
• 2 onions (sliced lengthwise)
• 1.5 tsp - ginger garlic paste
• 1/3 cup - tamarind extract
• 1 bite-size lump of jaggery
• 1/2 cup - ghee or oil
• 1.5 tsp - mustard-cumin seeds
• 1 stalk curry leaves
• 1 big pinch of asafoetida
• 2 tbsp - chopped coriander
• Dry Masalas :
• 1 tsp - sambar masala
• 1 tsp - chilli powder
• 1/2 tsp - turmeric
• salt to taste
• Roast together:
• 2-3 drops of oil
• 1/2 tsp - methi seeds
• 1/2 tsp - cumin seeds
• 1 tsp - coriander seeds
• 5-6 peppercorns
• 1 inch piece cinnamon
• 1 tbsp - grated coconut
• 1 stalk curry leaves
• 2 whole dry red chillies

How to Make Bise Bele Huli Anna

• Roast spices on low heat till brown. Grind in a dry grinder.
• Wash and soak rice and dal for some time.
• Pressure cook dal for one whistle. It will be half done.
• Either in a large heavy saucepan or in the pressure cooker, heat some ghee. Add the mustard and cumin seeds, asafoetida, curry leaves and onions.
• Add the ginger-garlic and fry till onions are pink. Add brinjal and other vegetables and rice. Add 8-10 cups of water.
• When it comes to a boil, add the dal. Add all the dry masalas, ground masala, tamarind juice and jaggery. Cover and allow to cook till the rice is done. Or if using the pressure cooker, cook for 2 whistles. Add 2 tbsp ghee (optional) and stir gently. Garnish with coriander.
• Serve piping hot.