Ingredients

• 2 cups - long grained rice (cook the rice till soft and mushy)
• 1 cup - toor dal (cook the dal till soft and well cooked)
• 2 cups - mixed vegetables, cubed (carrots, beans, potatoes, peas)
• 1 cup - tamarind juice (soak a lemon-sized ball of tamarind in 1 cup of warm water for 20 minutes and extract the juice)
• 2 - onions, finely sliced
• 1 tbsp - oil
• 1 tbsp - ghee
• 1 tbsp - grated coconut
• salt to taste
• For masala:
• 1 tbsp - ghee
• 1 tbsp - coriander seeds
• 1/2 tsp - cumin seeds
• 5 - dry red chillies
• 1 tbsp - raw rice
• 1/2 tsp - urad dal (black gram dal)
• 1/2 tsp - channa dal (Bengal gram)
• 1 stick - cinnamon
• 4 - cloves
• 10 - curry leaves
• 1/2 tsp - mustard seeds
• 1 tbsp - grated fresh coconut (or desiccated coconut)
• 1/4 tsp - asafoetida

How to Make Tasty Bisibela Bath

• Heat 1 tbsp ghee in a vessel and add all the spices - except asafoetida - and fry on low heat for 2 mins, while stirring constantly.
• Add asafoetida just before you remove the spices off the heat.
• Cool and make a coarse powder of the spices.
• Heat 1 tbsp oil and 1 tbsp ghee in a vessel and fry the onions till transparent.
• Add the vegetables, salt and a pinch of sugar. Cook them under steam till almost cooked.
• Now add the cooked rice and dal, and mix well.
• Add tamarind extract, 2 tsps of the ground masala powder, salt and grated coconut and mix thoroughly.
• Let it sit, covered, for 40 to 45 minutes on low heat so that the masalas and flavours are well absorbed.
• Add 3 cups of water and mix well and pressure cook for 3 minutes or one whistle.
• If you don't have a pressure cooker, cover with a lid and cook on low flame.
• Generally, the consistency of the rice is like a thick dosa batter.
• Serve hot with melted ghee, papadam and pickle of your choice.