Bisibele Bath

Ingredients :

1 cup boiled Rice

1/2 cup boiled Toor dal (split pigeon peas)

1/2 cup  thick tamarind pulp

Few Shallots

2 Drumsticks

1 Carrot

Few French Beans

1/4 cup Yellow Pumpkin

1/4 cup Green peas

1 Potato

1 Tomato

1 Teaspoon Ghee

1 Teaspoon Jaggery

1/4 Turmeric powder

1 Tablespoon roasted peanuts

Salt to taste

For the Bisibele bath powder:

1 Teaspoon Cumin seeds

1 1/2 Teaspoon Coriander seeds

1 Teaspoon Chana dal

1/4 Teaspoon Fenugreek (Methi) seeds

1 inch Cinnamon stick

Few Black Peppercorns

2 Cloves

10 Whole Red chillies

3 Whole Kashmiri Red chillies

2 Tablespoon grated Coconut

For the Seasoning:

1 Teaspoon Oil/Ghee

Few Cashew nuts

1 Teaspoon Mustard Seeds

2 Red chillies

A pich of Asafoetida 

Few curry Leaves

Method:

Pressure cook both rice and dal with salt, turmeric powder for 3 whistle and keep it aside. Chop all the vegetables lengthwise and wash it nicely. Heat a pan and dry roast all the ingredients mentioned under the bisibele bath powder. Roast them on low flame adding the ingredients one by one in the given order and grind them in a blender to a fine paste by adding water. 

Heat oil/ghee in a large pot, add the shallots and saute them till they are soft. Now add in the tomato and cook it for another minute. Add in all the slit vegetables and fry them for a minute. Add the tamarind pulp, salt, turmeric powder, jaggery, peanuts, water and cover and cook it on a medium flame till the vegetables are just cooked. This will easily take 6 to 8 minutes. Now add the cooked rice and dal and give a good mix. Cook it for a minute and then add the ground paste and stir well. Check the seasoning and add salt if needed. Add water only if required. Cover and let it boil. When it starts to boil well,switch off the gas and do the tempering. Heat oil /ghee in a pan , add mustard seeds and when they begin to splutter add cashew nuts, red chillies, asafoetida and curry leaves. Serve hot with raita and papad.