Bisi Bele Bath

Description

• Ethnicity - South Indian
• Type of meal - Party, Lunch, Dinner

Ingredients

• 1½ cups rice
• ½ cup tur dal
• 2 small brinjals
• 1 carrot
• 2 drumsticks
• a small piece of vegetable marrow
• a handful Madras onions
• a pinch turmeric powder
• 6 red chillies
• 4 green chillies
• 2 tsp mustard
• 20 g cashew nut
• a few curry leaves
• a few coriander leaves
• tamarind size of a lime
• ghee for frying
• salt to taste

Powdering

• 1 tsp fenugreek seeds
• 1 tsp coriander seeds
• 6 red chillies
• grated coconut

Masala

• 4 cardamoms
• 4 cloves
• ½ tsp aniseeds
• 1 tsp poppy seeds
• a small piece cinnamon

Procedures

1. Peel Madras onions.
2. Peel and cut vegetables into 1 inch pieces.
3. Wash rice and dal thoroughly. Place it in a container with 2½ cups of water, a pinch of turmeric powder and chopped vegetables.
4. Heat a little oil in a frying pan and fry the ingredients for powdering until fenugreek turns golden brown in colour. Powder and keep aside.
5. Heat some more oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds. Powder and keep aside.
6. Soak tamarind in a little water and extract juice.
7. Heat oil, add red and green chillies, mustard and curry leaves. When mustard crackles, add to rice and mix well. Add tamarind juice, salt to taste and mix thoroughly.
8. Heat a little ghee and fry cashew nuts until golden brown in colour.
9. Add to rice along with powdered ingredients and masala powder. Mix well. Remove from fire.
10. Garnish with chopped coriander leaves and add some ghee just before serving.