Halwai August 10, 2020

Ingredients:

• 1 cup – raw Rice
• 1/2 cup – tur dal
• Tamarind, big Lemon size
• 1 cup – pearl onions/shallots (12 nos.)
• Asafoetida, a pinch
• 1/2 tsp – Turmeric powder
• 2 Potatoes
• 1 cup – Green peas
• 1 tbsp – Bengal Gram dal
• 1 tbsp – black gram dal
• 5 Red Chillies
• 2 tbsp – Coriander seeds
• 1 tbsp – Fenugreek
• 2 tbsp – grated/shredded Coconut
• 1 stick – Cinnamon
• 1 tbsp – Cashew nuts
• 2 tbsp – Ghee
• Salt to taste
• Oil for frying

Method:

  1. Wash and boil rice and red gram dal (together) in a pressure cooker, adding 6 cups of water with a pinch of salt.
  2. Clean tamarind and make a paste.
  3. Peel off the skin from potatoes and boil them. Boil green peas separately and keep them aside.
  4. Meanwhile, make the masala powder.
  5. Heat 1 tea spoon of oil in a pan, fry red chillies, Bengal gram dal, black gram dal, cinnamon, fenugreek seeds, grated coconut and make them to a powder.
  6. Now, heat oil in a kadai, add tamarind paste, asafoetida, salt, pearl onion, boiled potatoes, green peas, then the masala powder and boil for some 10 minutes.
  7. Now transfer these contents to the pressure cooker (after the rice is cooked) and cook for 5 more minutes.
  8. Fry cashew nuts in ghee and add them to rice and serve.
  9. Hot and tasty bisibelabath is ready to be served.
  10. Serve with potato chips/onion pachadi.

Recipe courtesy of Gowrishankar S