Bisibelabaath-I

Ingredients:

Raw rice-1 cup

Toor dal- 1/2 cup

Shallot(small onions)-10 to 12

Tomato-2

Tamarind-lemon ball size

Turmeric powder-1/4 teaspoon

Asafoetida-1/2 teaspoon

Ghee- 1 tablespoon

Salt- to taste

Tempering:

Mustard -1/2 teaspoon

Urad dal- 1 teaspoon

Oil - 1 teaspoon

Ghee-1 teaspoon

Dry roast and powder:

Red chillies-5

Coriander seeds- 1 tablespoon

Channa dal-1 tablespoon

Methi seeds- 1/4 teaspoon

Jeera-1/2 teaspoon

Coconut gratings-1 tablespoon

Method:

1.Cook raw wice and dal together by adding required amount of salt,turmeric powder and four and half cups of water for three whistles.

2.Soak tamarind in one cup of water. Peel small onions and cut into half.Chop the tomatoes into small pieces.

3.Heat one teaspoon oil and one teaspoon ghee in a pan.

4.Add mustard, urad dal and fry small onions till it changes colour.

5.Then add chopped tomatoes and fry till the tomatoes become soft and mushy.Keep it aside.

6.After pressure releases open the lid of cooker.

7. In the cooker itself add the extracted tamarind juice ,asafoetida and ghee to the cooked rice and dal mixture.

8.Now in a slow flame stir the mixture for five minutes.

9.Then add the dry roast powder and stir it for few minutes.

10.Now add the fried onion and tomato mixture and stir the mixture for few minutes and if u want add 1 teaspoon of ghee at the end.

11.Serve hot with coconut chutney and potato chips.