They see each other everyday.
Unassuming and simple, darling daughter of lentil family – the golden Toor Dal.
The upright, some even call almighty – the proud and pristine Rice.
A hill of rice on a banana leaf, and a ladle full of dal next to it. Served and seated next to each other, the attraction between them was instantaneous and electric. It hasn’t escaped the wise hostess notice. The marriage was inevitable. Nourishing vegetables and sensual spices were added for a seductive liveliness. Under the sacred fire, they seized to be toor dal and rice, instead became Bisi Bele Huli Anna. “A match made in heaven, for good times and for hard times”, people praised the joyful union.
Bisi bele huli anna. Yes, all would be all right!
That was the “once upon a time” story for Bisi Bele Huli Anna, the famous south-Indian comfort food. Originated in Karnataka region of India, the rustic and rural Bisi bele huli anna with its uncomplicated, unfettered and fundamental recipe has many fans. From children to very elderly, many Bharatiya find delight in this humble food.
This week’s cold snap made Bisi bele hule anna a prudent choice for us. And, I remembered I had a jarful of Rosematta rice. The plump, terracotta colored rice from Kerala region absorbs flavors very well and I know that toor dal will be swooning in Rosematta company. My preparation started with fresh Bisi bele ground masala and cutting up the vegetables. We can add any number of vegetables and I went with gawar beans, red bell pepper, red onions, peas and carrots. The Bisi bele huli anna turned out to be a delightful meal. Long live Bisi Bele Huli Anna!
Rosematta Rice, Toor Dal, Vegetables and Bisi Bele Masala ~ for Bisi Bele Huli Anna
Recipe:
1 cup Rosematta rice
1 cup toor dal (Kandi Pappu)
3 cups cut vegetables (beans, carrots, peas and peppers etc)
2 tablespoons tamarind pulp
1 tablespoon jaggery
½ teaspoon each – turmeric and salt
2 tablespoons – Bisi bele masala (Homemade or store-bought)
Popu or tadka ingredients:
(12 Curry leaves, pinch each- cumin, mustard seeds and hing)
Take rice and toor dal in a wide pot. Add about 6 cups of water. Cook the dal and rice to very tender. Gently mix and mush them. I resorted to pressure-cooking, but back at home, they cook it for an hour or so on slow heat. Results in superb taste.
While the rice and dal are cooking, in another big vessel, heat a tablespoon ghee or oil. Add and toast the tadka ingredients (curry leaves, cumin, mustard seeds and hing).
To the tadka, add the cut vegetables and saute. When they start to get tender, add the tamarind pulp, jaggery, turmeric and salt. Also the cooked and mashed rosematta rice-toor dal mixture. Stir in the masala along with two cups of water. Combine well. Have a taste and adjust the spices to your liking. Cover the pot and simmer for about ten to fifteen minutes on medium-low heat.
Serve hot with a teaspoon of ghee drizzled and with papads.
Bisi Bele Huli Anna with Papad ~ My Jihva for Toor Dal and Our Meal Today
Recipe Notes:
Rosematta idea from My Chow Chow Bhath. Brown rice or brown basmati also works well for this recipe.
My recipe for Bisi bele masala:
5 dried red chillies, 1 tablespoon each- chana dal & coriander seeds, 1 teaspoon cumin, ¼ teaspoon each -cloves, cinnamon, methi seeds and black peppercorn. Dry roast. Cool. Then take them in a Sumeet Mixer or blender. Add 2 tablespoons of freshly grated coconut and pinch of salt. Grind to fine consistency.
