Ingredients

• Rice - 1 cup
• Toor Dal - 1/2 cup
• Vegetables (potato, carrot, capsicum, brinjal) - 1.5 cups
• Onions chopped - 2
• Tamarind - Small lemon size (take the juice out and keep)
• Coriander leaves
• To make the masala:
• Coconut - 1/2 cup
• Dhania - 2 tsp
• Cinnamon - 1 stick
• Cloves - 3 to 4
• Saunf - 1 tsp
• Red chillies - 4
• Black pepper (kaali mirch) - 4 to 5
• Green chillies - 2
• Onion - 1
• Poppy seeds - 1 tsp
• Elaichi - 1 or 2
• Ginger - 1 inch
• Garlic - 3 or 4

How to Make Spicy Bisi-Bela Baath

• Take a little oil in the kadai.
• Add all the ingredients except coconut and onion.
• Roast them, and at the very end, add onion and coconut and saute them too.
• Grind with sufficient water and make a paste. Keep aside.
• Half cook the toor dal in the pressure cooker and keep it aside.
• Now add 1 cup of water into the cooker and pour in the tamarind juice. (The tamarind juice should not be more than 1 cup.)
• When it comes to a boil, add the rice, dal and vegetables. (There should only be 3 cups of water in the cooker - including the water in the toor dal and the tamarind water.)
• Add the roasted masala and the turmeric powder, and salt to taste.
• Cook for 3 to 4 whistles, until everything is well cooked.
• To garnish:
• Cut the onion into fine pieces.
• Cut coriander leaves.
• Roast the cashew, raisins and elaichi in a little ghee.
• Add all the ingredients to the cooked bisi-bela baath and mix.
• Serve with raitha and potato chips.