Bisibelebath

Preparation time: 30 mins | Cooking time: 30 mins

This is an authentic dish of Karnataka. Many of us think it is a mixture of sambar and rice. But the recipe is slightly different. There are various versions available. I've taken a combination of them and made a recipe of my own which suits our taste.

Ingredients
Rice-200gms
Tuvar Dal-150gms
Carrots-2
Potatoes-2
Beans-10
Cauliflower-15 florets
Onions-2
Green peas-1/2cup
Tomato-1
Tamarind pulp-1tbsp
Turmeric powder-1/2tsp
Mustard seeds-1/4tsp
Curry leaves-few
Oil
Salt to taste

For Masala
Urad dal-2tsp
Channa dal-2tsp
Coriander seeds-3tsp
Red chillies-3 to 4
Pepper corns-10
Grated coconut-1/4cup
Cloves-3
Cardamom-2
Cinnamon sticks (1 inch)-1
Cumin seeds-2tsp
Aniseeds (saunf)-2tsp
Fenugreek seeds-1/4tsp

Method
Dry roast all the ingredients under masala until the coconut turns slightly brown, grind it to a fine paste and keep it aside.

First cook the dal until its half done and then add the rice, sufficient water and salt and continue cooking until the rice is almost done.

Take some oil in a pan, add the mustard seeds & curry leaves. When the seeds pop, add the onions and saute for about 5 minutes. Then gradually add the vegetables-potatoes, carrots, beans, cauliflower & peas. Season with salt and cook until the vegetables are half done. Now add the tomatoes and the masala paste. Add a little water and allow it cook for a while. Add the tamarind pulp and cook for about 5 minutes. Finally add this mixture into the rice and mix thoroughly. Cook for about 5 to 10 minutes. Take care that it is not dry but semi-watery. It tastes best when served hot.

Add some ghee before serving.



Note: You may garnish with fried cashew nuts.
Potato chips or kara boondi is the best accompaniment with this dish.