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