Halwai December 6, 2017

Ingredients:

• 2 cups – Rice
• 1/2 – Coconut
• 2 tsp – Coriander seeds
• 1.5 tsp – Channa dhal (Bengal gram dhal)
• 1 tsp – urad dhal (black gram dhal)
• 2 – Cinnamon
• 1/2 tsp – Cumin seeds
• 6 – pepper Corns (dried)
• 8-10 – Red Chillies
• 2 – Onions (big)
• 1 tsp – Turmeric powder
• Tamarind – as per taste
• 2 tbsp – Ghee

Method:

  1. Wash rice and dhal properly and cook in a pressure cooker, adding little turmeric powder and salt.
  2. Cook the vegetables separately with salt.
  3. Fry small onions until they are light brown in colour.
  4. Extract tamarind pulp and boil it till raw flavour is lost.
  5. Now, fry all the ingredients for grinding [adding grated coconut in the end] in a tablespoon of ghee.
  6. Grind them into a fine paste adding little water.
  7. Take a thick bottomed big vessel and put in the cooked rice and dhal, cooked vegetables, fried onions, ground paste and the tamarind pulp.
  8. Keep it on medium heat mixing it now and then.
  9. When well blended adjust salt and remove.
  10. Now take 1/4 cup ghee in a pan and let it heat on low flame.
  11. When hot add broken cashewnuts and curry leaves. As the cashews become brown pour them over the Bise Bele Bhath.
  12. Serve hot with potato raita and crisp chips.

Recipe courtesy of Geeta