This is my great grandmoms version that has been passed down through the ages.
Rice – 1 cup
Toor dhal -3/4 cup
Tamarind – lemon size [enough to make ¾ cup extract]
Fry with a little oil and grind to a smooth paste
Dhania / Coriander seeds– 3 teaspoons
Channa Dhal - 2 teaspoons
Fenugreek seeds -1/4th teaspoon
Red chillies- 5
Asafetida – a pinch
Dry /fresh grated coconut – 5 teaspoons
Gingelly oil /sesame seed oil – 5 teaspoons
Curry leaves – a few sprigs
Cloves - 5
Groundnut / cashewnuts
Salt – to taste
1. Boil rice and dhal + turmeric powder separately. Rice should be boiled with a little extra water.
2. Mix both in a big vessel and keep aside.
3. In a heavy bottomed vessel, smear a little oil and add tamarind extract and bring to boil.
4. Add salt.
5. Reduce heat and add the paste and simmer.
6. To this add rice dhal mixture and keep stirring till it bubbles over.
7. Remove from heat.
8. In a kadai heat the remaining oil and fry the cloves,nuts and curry leaves and pour over the bisi bele huli.
9.Mix and serve hot with raita and crispies.