SPICY TREAT - BISIBELA BHATH

(A combination of rice, lentils, vegetables, coconut, chilli powder and spices)

Ingredients:

Toor dal: 2 cups
Rice: 1 and a half cups
Diced vegetables: 3 cups (potatoes, beans, green peas, capsicum, carrots)
Turmeric powder: 1 tsp
Salt to taste
Tamarind pulp: 1 tbsp
Ghee: 2 tbsp
Jaggery: 20 gm
Oil: 1 tbsp
Mustard seeds: 1 tsp
Curry leaves: 1 sprig
Asafoetida powder: 1 pinch
Onion (chopped): 250 gm
Cashew nuts: 50 gm
Peanuts: 50 gm
Ghee (for frying): 75 gm

For bisibela bhath powder:

Cinnamon sticks: 3
Red chilli: 50 gm
Cloves: 2 gm
Cardamom: 2 gm
Coriander seeds: one-fourth cup
Chana dal: 3 tbsp
Coconut (grated): 3 tbsp

Method:

Cook the toor dal and rice with turmeric powder. Boil well and keep it aside after adding a little oil. Make bisibela bhath powder, with above ingredients. Dry roast all the ingredients and grind into a powder. To make bisibela bhath, heat two tablespoons of ghee in a large saucepan, add mustard; allow it to splutter, add curry leaves, chopped onion, fry to a light golden colour. Now add the diced vegetables with turmeric powder and salt; boil well. Add the boiled rice and dal. Add two tablespoons of the bisibela bhath powder, tamarind pulp and jaggery. Check the seasoning. Add some water, if necessary. Stir well and add ghee. Simmer on low heat for 10 to 15 minutes till bisibela bhath is bubbling. Now fry the cashew nuts and peanuts in ghee and pour it on the bhath. Serve hot with kara boondhi.