Category: Rice Varieties
Description: This is a traditional rice dish which combines rice
and redgram dhal, and vegetables
Preparation Time: 30 mins
Raw Rice – 1 cup
Redgram dhal(toor dhal) – ½ cup
Tamarind – 1 big lime size
Cashewnuts – 20
Turmeric powder – ½ teaspoon
Asafoetida powder – 2 teaspoon
Mustard seeds – ½ teaspoon
Curry leaves – 2 sprigs
Ghee – 3 tablespoons
Gingelly oil – ½ cup
Salt – to taste
Coriander Seeds – 3 tablespoons
Bengalgram Dhal – 2 tablespoons
Fenugreek seeds – 1 teaspoon
Red Chillis – 8 Medium size ones
Asafoetida – 1 piece
Grated Coconut – 3 tablespoons
Curry leaves – few leaves
Heat 2 tablespoons of oil and add the asafoetida.When it becomes brown add the fenugreek seeds and when it becomes rich brown and starts to splutter add all the other ingredients except grated coconut and fry till the bengalgram dhal is golden brown.
Remove, cool and add the grated coconut and grind to a smooth paste.
1.Pressure cook the rice and redgram dhal with a pinch of turmeric powder and asafoetida powder. Add a little more water and allow it to over cook a little.
2.Add 2 cups of water to the tamarind and extract the juice.
3.Heat 4 tablespoons of oil in a pan and fry the cashewnuts to a golden brown and keep aside. To the same oil add the mustard seeds and when they crackle add the curry leaves and the tamarind juice.
4.Allow it to boil till the raw flavour disappears and add the ground paste mixed in a little water.
5.Mash the cooked rice and dhal mixture and add it to the pan along with salt and turmeric powder. Mix thoroughly and allow to simmer on a low flame for some time. Remove from the fire.
6.Heat the remaining oil and the ghee in a small pan and add mustard seeds and when they crackle add the curry leaves and pour over the bisebele bath.
7.Garnish with cashewnuts and serve hot