Bisibelabath

Ingredients:

Raw Rice 1 Cup

Tuar Dal 1 Cup

Peeled small onions 1 Cup

Fresh green peas 1/4 Cup

Tomatoes 2 Big

Sambar Powder 3 Tbl Spn (preparation is in my chutneys and powders blog)

Grated fresh coconut 1 and 1/2 Tbl Spn

Cashew bits 1 Tbl Spn

Salt As Required

Turmeric Powder 2 Pinches

Tamarind One big lemon size (soak in water)

Ghee 1 Tbl Spn

Oil 2 Tbl Spn

Til Seeds 2 Tbl Spn

Dhania Powder 2 Tsp

Curry Leaves Few

Chopped Coriander leaves 1 Tbl Spn

Cinamom(patta) 1 inch piece

Cloves 6 or 8

Preparation:

Cook the rice and dal separately in cooker. When it is hot mash the dal well and mash the rice little. Fry the till seeds without oil and make it power and keep aside. Grind the sambar powder and coconut with little water and keep aside. Sqeeze the tamarind and keep the juice ready. Cut the tomatoes into pieces and keep it ready. Keep pressure pan in stove, put oil, add cloves, cinamom, then put small onions, peas and fry for 3 to 4 minutes. Then add tomato and fry for another three minutes. The add some water close the lid, allow it for 2 or three whistles and switch off. After it become cool, add tamarind juice, mashed dal, salt, dhania powder, till seed powder, turmeric, curry leaves andmix well. Add coconut sambar powder paste and mix. Allow it to boil. Add enough water to make it into thick sambar. Put the chopped coriander leaves and remove it from fire. In a big vessel put the rice and por this sambar and mix well. Add ghee. Keep it in stove in low flame . Fry the cashew with ghee and put it on top. It will be in semi solid consistency.