Bisi Bele Bhath Recipe

• Red gram dal (tur) - 1/2 cup
• Rice - 1 1/2 cups
• Brinjals - 2 small
• Onion - 1 no.
• Carrot - 1 no.
• Drumsticks - 2 nos (optional)
• Tamarind - size of a small lime
• Dry red chillies - 6 (you can reduce or increase as per your taste)
• Green chillies - 4 nos
• Fenugreek seeds - 1 tsp
• Coriander seeds - 1 tbsp
• Mustard - 2 tsp
• Cashewnuts - 20 gms
• Fresh grated coconut - 1 tbsp
• Asafoetida - 1/2 tsp
• Curry leaves - Few
• Coriander leaves - Few
• Poppy seeds(khus khus) - 1 tsp
• Aniseeds(saunf) - 1/2 tsp
• Cloves - 4 nos
• Cardamoms - 4 nos
• Cinnamon - Small piece
• Ghee / butter / margarine / oil - for frying
• Salt - as per taste

• Peel the onions and cut into big pieces.
• Chop the vegetables into 2.5 cm pieces.
• Wash rice and dhal. Place it in one of the containers and add 2 1/2 cups of water, a pinch of turmeric powder and chopped vegetables and cook it in a pressure cooker .
• Heat a little oil in a frying pan. Add 3 red chillies, fenugreek, coriander seeds and grated coconut. Fry until fenugreek turns golden brown in color.
• Powder the above and keep it aside.
• Heat some more oil and fry poppy seeds, cloves, cinnamon, cardamom and aniseeds. Powder them and keep it aside.
• Soak tamarind in a little water and extract juice.
• Heat little oil, add remaining dry red chillies, mustard, curry leaves and green chillies.
• When the mustard crackles, add to the rice and mix well.
• Add tamarind juice and salt to taste and mix thoroughly.
• Heat little ghee and fry cashewnuts until golden brown in color. Add to the rice along with powdered ingredients and masala powder.
• Mix well. Remove from fire. If you like ghee, add just before serving.