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Recipes >> Veggie and Vegetable Recipes > Bisi Bele Huliyana

Bisi Bele Huliyana

Bisi Bele Huliyana
Prep Time
40 Mins
Cook Time

40 Mins

A delicious South Indian dish of hot and sour rice and lentils cooked together. Enjoy with mango pickle and poppadams.
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  • Basmati rice 300 gm
  • Pigeon peas (toor daal) 2/3 cup
  • Asafoetida (heeng) 2.5 gm
  • Cardamoms 5
  • Cashew nuts, split 4 tsp
  • Cauliflower, small florets 60 gm
  • Bengal gram (chana daal), husked and split 60 gm
  • Cinnamon 2 sticks of 1" each
  • Cloves 5
  • Cumin (jeera) seeds 1 tsp
  • Curry leaves 10
  • Fenugreek (methi) seeds 1 tsp
  • Green peas 60 gm
  • Groundnut oil for deep frying
  • Groundnut oil for tempering 30 ml
  • Black gram (urad daal), husked & split 30 gm
  • Mustard (sarson) seeds 2.5 gm
  • Red chilli powder 2.5 gm
  • Red chillies, whole 2
  • Salt to taste
  • Tamarind (imlee) extract 45 gm
  • Tomatoes, chopped 1, 2/3 cup
  • Turmeric (haldi) powder 1 tsp

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Cooking Directions

  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.

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