Bisibele Bath

Ingredients:

Turdal - ½ cup
Rice - 1½ cups
Onions - 5-6
Brinjals - 2 small
Carrot - 1
Brumsticks - 2
Tamarind - size of a lime
Red chillies - 12
Green chillies - 4
Fenugreek seeds - 1 tsp
Coriander seeds -1 tbsp
Mustard - 2 tsp
Cashew nuts - 20 grams
Grated coconut - ¼ cup
Asafoetida - a pinch
Coriander leaves - a few
Poppy seeds - 1 tsp
Aniseeds - ½ tsp
Cloves - 4
Cardamoms - 4
Cinnamons - small piece
Ghee - for frying
Salt to taste


Method:

Wash rice and dal thoroughly. Chop vegetables. Add a pinch of turmeric powder to dal and rice and pressure cook with chopped vegetables. Heat a little oil in a frying pan. Add 6 red chillies, fenugreek, coriander seeds and grated coconut. Fry until fenugreek turns golden brown and grind into smooth powder. Keep aside. Heat a little oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds and grind into smooth powder. Keep aside.

Soak tamarind in little water and extract juice. Heat a little oil, add remaining chillies, mustard, curry leaves and green chillies. When mustard crackles, add to rice and mix well. Add tamarind juice and salt to taste and mix thoroughly. Heat a little ghee and fry cashew nuts until golden brown in color. Add to rice along with powdered ingredients and masala powder. Mix well. Remove from flame. Add ghee before serving.