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.