Bisi bele huliyanna. It is also known as Bisi bela bath.

The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, thoor dal, and vegetables. The name Bisi bela bath is a Kannada phrase, which literally means "Hot Lentil Rice", as in Kannada, Bisi means hot, bela means Lentils and bath means a dish made of rice.

Spices like nutmeg, hing, curry leaves and tamarind pulp used in its preparation contribute to the unique flavour and taste of this dish. It is served hot and sometimes eaten along with salad, papad (appalam) or potato chips. This dish is commonly found in restaurants that serve the Udipi Cuisine. Ingredients:Toor dal - 1/2 cup Rice - 1 cup Pearl Onions - 150 gms Ash gourd - 100 gms White pumpkin - 100 gms Carrot - 100 gms Beans - 100 gms Brinjal - 100 gms Cauliflower - 4 to 5 florets Tamarind - size of a small lime Mustard - 2 tsp Cashewnuts - 20 gms Jaggery - 1 tsp(powdered) I also used just one spoon of soaked green gram dhal, kala channa and black urad dal.

For Powder :Mustard seeds - very little Chana dal- 1Tb Spoon Urad Dal- 1Tb Spoon Asafoetida - 1/2 tsp Fenugreek seeds - 1 tsp Coriander seeds - 3 tbsp Dry Coconut(Copra) - 1 Big Dry red chillies - 10 to 15 (Btw I didnt add as I want my son to taste my dish) Poppy seeds(khus khus) - 1tsp Cloves - 4 nos Cardamoms - 4 nos Cinnamon - 3 1-inch pieces Curry leaves - Few Fennel Seeds - very few Cumin seeds - very few oil - for roasting & for seasoning( I used Sesame oil) Salt - as per taste

Method for Powder:1.Heat the pan & dry roast chanadal & urad dal & then heat little oil in a pan. Add red chillies(I didnt add to my dish here to make it less spicy for my son), fenugreek, Mustard seeds, coriander seeds and grated dry coconut. Fry until fenugreek turns golden brown in color.

2.Heat a little oil and fry poppy seeds, cloves, cinnamon & cardamom. Powder the above things and keep it aside.(I used ghee to fry)

Preparation:1.Soak tamarind in a little water and extract juice & keep it aside. 1.Chop the vegetables into 2.5 cm pieces. 2.Wash rice and dal. Place them separately in 2 containers, add a pinch of turmeric powder . Before adding vegetables, pour little oil in a pan and just fry the vegetables starting from pearl onion for a minute or two and then add them along with rice to the presssure cooker for only 2 whistles. 3.After 15 mins, Open the lid & put some more water to the vegetable dal for the right consistnecy & keep it to boil & Add tamarind juice and salt to taste and mix thoroughly. 4.Heat little ghee and fry cashewnuts until golden brown in color. Add to the rice along with powdered ingredients and masala powder. Then add the jaggery too. 5.Add rice & mix well & simmer the stove for 5-8 mins. 6.Heat little oil, mustard, Hing & curry leaves . 7.Mix well with the Bath Remove from fire. If you like ghee, add just before serving. If you feel like the consistency is not good, then add some more water and let it cook for 2 more minutes to get the proper consistency.