Bisi Bele Bath - Another method

Ingredients

• - rice and toor dal with vegetables
• - 2 tbsp ghee or oil
• - Spices as required
• - Salt to taste
• - Fresh coriander

Method

1. Soak rice and toor dal: Wash half cup rice and half cup toor dal. Soak 30 minutes. Drain.
2. Pressure cook: Cook rice and dal together with 3 cups water and half tsp turmeric for 4 whistles until very soft and mushy.
3. Prepare fresh bisibelebath masala: Dry roast 2 tbsp coriander seeds, 1 tsp cumin, 4 dried red chillies, 1 tbsp chana dal, half tsp peppercorns, 1 small cinnamon piece, 2 cloves and 3 tbsp fresh grated coconut. Grind fine.
4. Soak tamarind: Soak lemon-sized tamarind in 1.5 cups water. Extract and strain.
5. Prepare vegetables: Dice carrot, beans, potato and add green peas. Cook in tamarind water with the freshly ground masala and salt for 12 minutes.
6. Combine rice-dal with vegetables: Add the cooked rice-dal to the vegetables. Stir well and adjust consistency with water.
7. Add jaggery: Add 1 tsp jaggery. Mix well.
8. Make tempering: Heat 4 tbsp ghee. Fry cashews until golden. Add mustard seeds, curry leaves, 2 dried red chillies and asafoetida.
9. Add tempering: Pour ghee tempering over bisibelebath. Mix well. Add 2 more tbsp ghee on top.
10. Serve: Bisibelebath should be hot, thick and richly spiced. Top with extra ghee. Serve with papad and boondi raita.