We are cooking up a treat.
It will be served shortly...
1 cup toor/arhar dal
2 cups rice
3 cups diced vegetables (you can use potatoes, french beans, green peas, onions, carrots)-boil with turmeric and salt
1 teaspoonhaldi(turmeric) powder
Salt to taste
1 tablespoonimli(tamarind)- paste
2 tablespoons ghee
2 tablespoons oil
1 teaspoonrai( mustard) seeds
1 spring kadipatta(curry leaves)
For Bisibelebhath powder:
1 pinch hing(asafetida) powder
3 dalcini(cinnamon sticks)
1 teaspoon kali mirch(black peppercorns)
6 dry lalmirchi(red chillis)
8 lavang (cloves)
¼ cup dhania(coriander seeds)
3 tablespoons chana dal (split Bengal gram)
Pressure cook toor dal and cook rice separately.
Make bisibelebhath powder: Dry roast all the powder ingredients and grind into a powder. This powder will keep for a few months if stored in an airtight container.
Heat 2 tablespoons oil in a large saucepan. Add the mustard and curry leaves and fry till mustard seeds splutter. Now add the cooked dal and vegetables. Add 2 tablespoons of the spice powder ,tamarind, and coconut. Add salt to taste. Add some water if necessary. The consistency of the dal mixture should be like a sambar.
Add rice to the dal mixture. Now the mixture may thicken so add water if required. Stir well and add ghee. Simmer on low heat for 5-10 minutes till bisibelebhath is bubbling. Serve hot or at room temperature.