Ingredients:

• Rice – 1 cup
• Toor Dal – 1/2 cup
• Vegetables (potato, carrot, capsicum, brinjal) – 1.5 cups
• Onions chopped – 2
• Tamarind – Small Lemon size (take the juice out and keep)
• Coriander leaves
• To make the masala:
• Coconut – 1/2 cup
• Dhania – 2 tsp
• Cinnamon – 1 stick
• Cloves – 3 to 4
• Saunf – 1 tsp
• Red Chillies – 4
• Black pepper (kaali mirch) – 4 to 5
• Green chillies – 2
• Onion – 1
• Poppy Seeds – 1 tsp
• Elaichi – 1 or 2
• Ginger – 1 inch
• Garlic – 3 or 4

Method:

1. Take a little oil in the kadai.
2. Add all the ingredients except coconut and onion.
3. Roast them, and at the very end, add onion and coconut and saute them too.
4. Grind with sufficient water and make a paste. Keep aside.
5. Half cook the toor dal in the pressure cooker and keep it aside.
6. Now add 1 cup of water into the cooker and pour in the tamarind juice. (The tamarind juice should not be more than 1 cup.)
7. When it comes to a boil, add the rice, dal and vegetables. (There should only be 3 cups of water in the cooker – including the water in the toor dal and the tamarind water.)
8. Add the roasted masala and the turmeric powder, and salt to taste.
9. Cook for 3 to 4 whistles, until everything is well cooked.
10. To garnish:
11. Cut the onion into fine pieces.
12. Cut coriander leaves.
13. Roast the cashew, raisins and elaichi in a little ghee.
14. Add all the ingredients to the cooked bisi-bela baath and mix.
15. Serve with raitha and potato chips.

Recipe courtesy of Bindu