Avarekalu Bisi Bele Bath – A Recipe from Karnataka

Avarekalu Bisi Bele Bath or Huli Anna

Winter means Avarekalu (Surti Papdi, Lilva Beans, or Hyacinth Bean) in plenty. In Karnataka, Avarekai is a cherished delicacy. These beans are used generously in an assortment of dishes. I made Avarekalu Bisi Bele Bath yesterday and it was quite a hit in my home.

I have already posted the recipe for Bisi Bele Huli Anna and this recipe is very similar except that it uses Avarekalu.

How to Make Avarekalu Bisi Bele Bath

Avarekalu Bisi Bele Bath
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Avarekalu or Avarekai (Surti Papdi, Lilva Beans, Or Hyacinth Beans) are a winter specialty that people of Karnataka cherish and relish. Kannadigas use it in a great number of dishes and today I am using it to make Bisi Bele Bath. Avarekalu Bisi Bele Huli Anna is a great medley of vegetables (Avarekai included), lentils and rice that is a superb one-dish meal in itself. 🙂
Course: Main
Cuisine: Indian, Karnataka
Servings: 4
Author: Aruna
  • 1 Cup Rice
  • 3/4 Cup Pigeon Pea or Tuvar Dal
  • 1 Small Carrot
  • 10 to 12 French Beans
  • 10 to 12 Shallots or Madras Onions
  • 100 Gms Avarekalu
  • 1/4 Cup Peanuts
  • 1 tsp Mustard Seeds
  • 3 tbsp Thick Tamarind Pulp
  • 1/2 tsp Turmeric
  • 1 tbsp Ghee Use oil for the vegan version
  • 1/8 tsp Asafoetida
  • A Few Curry Leaves
  • Salt to Taste
For the Bisi Bele Bath Masala
  • 1 tbsp Bengal or Chana Dal Gram
  • 1 tbsp Black or Udad Dal Gram
  • 4 Red Chillies
  • 1.5" Piece Cinnamon
  • 3 Marathi Moggu
  • 3 Cloves
  • 2 tbsp Coriander Seeds
  • 2 Petals Mace or Javithri
  • 1/4 tsp Methi Seeds
  • 8 to 10 Pepper Corns
  • 1/2 tsp Poppy Seeds or Khus Khus
  • 2 tbsp Grated Coconut
  • 1 tsp Oil
To prepare the rice:
  1. Dry roast the Tuvar dal till it just starts to turn brown.
  2. Soak the rice and roasted Tuvar dal in 4 cups of water for about 10 minutes.
  3. Pressure cook in the same water for 4 whistles or till the rice-dal mix is of mashable consistency.
  4. Mash with a heavy ladle and set aside.
To make the Bisi Bele Bath Masala:
  1. In a ladle or a wok, heat the oil.
  2. Add the chana dal and udad dal.
  3. Fry till the dals are golden brown.
  4. Add cinnamon, cloves, Marathi Moggu and pepper.
  5. Stir-fry for a few seconds.
  6. Add the mace and split red chillies.
  7. Stir-fry for a few seconds.
  8. Add the coriander seeds and stir-fry till the aroma is released.
  9. Add the poppy seeds and grated coconut.
  10. Stir-fry till the coconut starts to change colour.
  11. Set aside to cool.
  12. Grind the fried dal-spice mix with a little water to a smooth paste.
To prepare the vegetables:
  1. Peel and dice the carrots into 1/2? pieces.
  2. Peel the shallots.
  3. Cut the ends of the french beans and cut into 1/2" pieces.
Making the Avarekalu Bisi Bele Bhath:
  1. In a heavy-bottomed vessel or wok, heat the ghee.
  2. Add the mustard seeds and wait till they splutter.
  3. Add the peanuts.
  4. Stir-fry till the peanuts start to change colour.
  5. Add the shallots and curry leaves.
  6. Fry for 5 minutes.
  7. Add the beans and carrots.
  8. Stir fry for 5 minutes.
  9. Add the Avarekalu.
  10. Add 1.5 cups water.
  11. Cook covered till the vegetables are cooked and the water dries up a bit.
  12. Add the tamarind pulp, turmeric, bisi bele bath masala, and asafoetida.
  13. Cook for 2-3 minutes till the raw smell of the masala and tamarind disappears.
  14. Add 1 cup water and bring to a boil.
  15. Add the mashed rice-dal mix and salt.
  16. Mix well.
  17. Cook for 10 minutes.
  18. Serve warm with papads.


Avarekalu Bisi Bele Bath

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