Authentic Bisibelebath

Ingredients

• Coriander leaves (1/4 cup, chopped)
• Asafoetida (hing) (1/2 teaspoon)
• Cashews (1/4 cup)
• Curry leaves (10-12 leaves)
• Cumin seeds (1 teaspoon)
• Mustard seeds (1 teaspoon)
• Ghee (clarified butter) (2 tablespoons)
• Water (4 cups)
• Salt (to taste)
• Turmeric powder (1 teaspoon)
• Sambar powder (2 tablespoons)
• Tamarind pulp (2 tablespoons)
• Mixed vegetables (carrots, beans, peas, potatoes) (2 cups, chopped)
• Toor dal (split pigeon peas) (1 cup)
• Rice (1 cup)

Instructions

1. Rinse the rice and toor dal under cold running water until the water runs clear. Soak them in water for 15 minutes.
2. In a pressure cooker, combine the soaked rice and dal, chopped vegetables, tamarind pulp, sambar powder, turmeric powder, salt, and water.
3. Secure the lid and cook on high pressure for 4-5 whistles or until the rice and dal are soft and mushy.
4. Once the pressure has naturally released, open the cooker and give everything a good stir to combine.
5. In a separate pan, heat the ghee over medium heat. Add mustard seeds and let them crackle.
6. Add the cumin seeds, curry leaves, cashews, and asafoetida to the pan. Fry until the cashews turn a beautiful golden brown.
7. Pour this aromatic tempering over the cooked rice and dal mixture. Mix well to ensure every grain of rice is coated with the tempering.
8. Garnish with freshly chopped coriander leaves for an extra punch of flavor.
9. Serve hot with your favorite papad or a cooling raita for a balanced meal.