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BISIBELE BHAAT

INGREDIENTS:

½ cup tuvar dal
1 cup rice
2-3 red chillies
½ cup French beans, chopped
¼ tsp. cumin seeds
¼ tsp. fenugreek seeds
a little tamarind (soaked in water)
a pinch of turmeric
salt to taste
1 tbsp. coriander seeds
2 cloves
1 cinnamon
2 tsp. black gram dal (udad)
1 tsp. Bengal gram dal (chana)
5 tbsp. grated coconut a few peppercorns

SEASONING:

2 tsp. oil
1 tsp. ghee
a few mustard seeds
2 green chillies
½ tsp. Bengal gram dal (chana)
a few cashew nuts, chopped
15-20 curry leaves

METHOD:

Dry-roast the coriander, fenugreek and cumin seeds one by one. Do the same with the peppercorns, cloves, cinnamon, turmeric, chana and udad dal. Next roast the grated coconut. Take a little oil in a pan and roast the red chillies. Now you have to grind all the roasted ingredients together and keep it aside.

Heat a litre of water in a vessel and put in the tuvar dal. When it is half-cooked, add the rice. Next you must put in the beans. When these are ready you can add the tamarind pulp, salt and the roasted masala. Mix well, but gently and switch off the flame.

For the seasoning, take a little hot oil and ghee in a ladle and splutter mustard seeds, curry leaves, green chillies, dals and cashew nuts in it and then pour over the rice. Mix it in gently and pour hot ghee on top whenever you are ready to serve it.

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