Bisibelebath

Bisibelebath - Laxmi Bhandary

Ingredients: 

Rice 1 cup, tur dal 3/4 cup, oil 2 tbsps, mustard 1/2 tsp, curry leaves few, shallots 1/4 cup, tamarind small marble size, shallots ( small onion) 1/4 cup, turmeric powder 1/2, veggies of your choice( carrot, beans, potato, green peas), coriander leaves few and salt to taste.

For powder: 

Red chillies 5, shredded coconut 1 1/2 tbsp, cumin seeds 1 tsp, chana dal 2 tsp, coriander seeds 2 tsp, cloves 2, cinnamon stick 1 inch, fenugreek seed 1/4 tsp, fennel seeds 1/2 tsp, asafoetida (hing) a pinch
For seasoning: Ghee 1 tbsp, mustard seeds 1 tsp, curry leaves few, red chillies 2, cashew nuts 10 to 15. dry roast and powdered them

Method: 

Soak tamarind in hot water for 10 minutes. Squeeze the juice. Wash and soak tur dal and rice for 30 minutes. Heat oil in a pan, add mustard seeds. When they splutter add chopped shallots and curry leaves. Fry till shallots turn golden brown. Now add chopped veggies, salt and turmeric powder and fry for 2 minutes. Add ground dry powder. Now add rice, dal, tamarind juice. Add 4 to 5 cups of water and allow 4 whistles. Seasoned with cashew nuts, curry leaves, red chillies, mustard seeds in ghee. Garnish with coriander leaves. Serve with potato chips.