Bisi Bele Huli Anna, a beloved dish from Karnataka, is a hearty, flavorful one-pot meal that embodies the essence of South Indian cuisine. This wholesome preparation combines brown rice, toor dal (split pigeon peas), and a medley of vibrant vegetables, all simmered in a fragrant, tangy tamarind-based broth. The dish is seasoned with an aromatic blend of freshly ground spices, including coriander, cumin, cinnamon, and dried red chilies, creating a deep, rich flavor. Traditionally, Bisi Bele Huli Anna is served hot, offering warmth and comfort in every bite. It is often enjoyed with a side of cooling cucumber raita made from dairy-free yogurt and a crispy element like baked papad or roasted chickpeas for added texture. This oil-free, whole-food, plant-based version stays true to the dish’s essence while making it lighter and healthier. Packed with fiber, protein, and bold flavors, it is both a comforting home-cooked meal and a gourmet delight.

Ingredients
1/2 cup red/brown/millet rice, cooked
1/4 cup split pigeon peas (tur dal, thuvaram parupu)
1 small carrot
12-15 French beans
1 medium sized potato
1/4 cup fresh peas
1 onion or 10-12 shallots
4 tbsp bisi bele powder
1 small gooseberry sized ball of tamarind
Tempering
A generous pinch of asafoetida
1/2 tsp mustard seeds
1 sprig curry leaves
A dozen cashews
A handful of chopped coriander leaves
Method
Wash the pigeon peas well
Transfer to a pressure cooker and add 3/4 cup of water
Close the lid and pressure cook for 4-5 whistles until the lentils are mushy
Set aside
Heat a heavy, deep bottom pan and add onion
Saute till the onion is 3/4 done
Add the vegetables and very little water
Cook till the vegetables are half done
Add 4 of bisi bele powder
Add extracted tamarind paste and date paste
Simmer for 5-7 minutes till the raw smell is gone
Add the cooked rice and lentils
Mix everything well, adding a little water
Let the mixture simmer for 5-7 minutes
Can add a little water RO adjust the consistency (the rice will thicken as it cools down)
Set aside
Heat a small wok and add mustard seeds
When hey begin to splutter, add the curry leaves, cashews and asafoetida
Add this to the cooked bisi Bele bath
Garnish with coriander leaves
Serve hot
Enjoy!