
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:
- Wash and boil rice and red gram dal (together) in a pressure cooker, adding 6 cups of water with a pinch of salt.
- Clean tamarind and make a paste.
- Peel off the skin from potatoes and boil them. Boil green peas separately and keep them aside.
- Meanwhile, make the masala powder.
- 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.
- 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.
- Now transfer these contents to the pressure cooker (after the rice is cooked) and cook for 5 more minutes.
- Fry cashew nuts in ghee and add them to rice and serve.
- Hot and tasty bisibelabath is ready to be served.
- Serve with potato chips/onion pachadi.
Recipe courtesy of Gowrishankar S