Bisi belle bhath

Ingredients:

2 cup rice
1 cup split red gram
2 cup mixed vegetables, chopped
Salt to taste
8 cups water

Spice paste:

2 tsp split black gram
2 tsp split Bengal gram
6 red dry chilies
3 tsp coriander seeds
1 tsp cumin seeds
1 tsp poppy seeds
½ tsp fenugreek seeds
1 cinnamon stick
5 cloves
1 tsp turmeric powder
2 green cardamoms
1 tsp asafetida
½ cup grated coconut
5 tsp oil

For seasoning:

1 large onion sliced
2 large tomatoes
1 tsp mustard
8 curry leaves
8 roasted cashew nuts chopped
½ cup tamarind pulp
½ cup coriander leaves
2 dry red chilies
3 tsp ghee

Direction:

Heats the pan with oil, and add all the spices (except asafetida, turmeric) individually on low heat, till they release a fried aroma. And grind into a fine paste or powder. In a bowl boil the split red gram followed by tomatoes, green chili, and turmeric. Add water after boil the dal add vegetables, (brinjals, carrot, beans, potato, capsicum, tomato) and rice. Cook till the rice –pulse mixture gets a porridge-like consistency. For seasoning, heat the pan with ghee, toast cashew nuts on low heat and keep aside. In a same unit, splatter the mustard seeds, add cumin seeds, and curry leaves, red chili, and asafetida. Mix tamarind paste, salt, coriander leaves, and spice paste. Add one cup of water and simmer for few minutes. Transfer into the rice pulse porridge and combine thoroughly. Add one more cup of water and simmer for a few minutes. Remove from heat, garnish with cashew nuts, coriander leaves and 1 tsp of ghee. Serve hot with Curd and Hot Boondi.


Note: if you add more water, the rice will not spoil. If you serve after 3 hrs, when you serve, you can Heats the rice with adding little more water. Due to this it looks like sambar rice. It tastes good. This rice serves hot with Curd and Boondi only. You can store this spice powder for 1 month also.