Bisibela bath

Ingredients:

1. Rice - 1.5 cups
2. Toor Dhal - 1 cup
3. Turmeric powder - 1 Teaspoon
4. Small onion - 2 handfuls (Alternate - use big onion cut into 8 pieces - 1 nos)
5. Carrot - 1 nos
6. Green peas - 1 handful
7. Beans - 5 nos (optional)
8. Cinnamon - 1 inch piece
9. Cloves - 4 nos
10. Cardamom - 2 nos
11. Ghee - 2 tablespoons
12. Oil - 2 tablespoons
13. Coconut scraping - 3 tablespoons
14. Red chilly - 10 nos
15. Coriander seeds - 1 heap tablespoon
16. Channa dhal - 1 heap tablespoon
17. Curry leaves - few nos
18. Fenugreek - 1/2 teaspoon
19. Salt to taste
20. Tamarind - 1 lime size
21. Jaggery - 1.5 teaspoons (optional)

Procedure:

• Wash rice and dhal together
• Pressure cook (with weights) with turmeric powder in 8 cups of water (do not add salt)
• Fry the cinnamon, cloves and cardamon with a bit of ghee. In the same pan roast channa dhal, red chilly, coriander seeds and fenugreek to golden color.Add coconut scrapings to the fried spices till it becomes golden brown in a low flame
• Then let it cool and powder the ingredients from the pan smoothly
• Extract the tamarind juice from the lime sized ball in 5 cups of water and allow it to boil with salt and jaggery in a big vessel
• Sautee the onions with little oil
• When the tamarind water is boiling, add sauteed onions, carrot, peas and the optional beans
•  If you prefer more spice, add 1 teaspoon of plain chilly powder to the boiling tamarind water
• After the vegetables boil, add the ground powder and allow it to simmer for 5 to 10 minutes
• Now add the cooked rice and dhal to this mixture
• Stir well to avoid lumps and allow it to simmer for 5 minutes
• Heat the remaining oil and ghee together and roast cashewnuts
• Add the cashewnuts to the bisibela bath and garnish with coriander leaves