Ingredients

• 1 cup - raw rice
• 1/2 cup - tur dal
• Tamarind, big lemon size
• 1 cup - pearl onions/shallots (12 nos.)
• Asafoetida, a pinch
• 1/2 tsp - turmeric powder
• 2 potatoes
• 1 cup - green peas
• 1 tbsp - Bengal gram dal
• 1 tbsp - black gram dal
• 5 red chillies
• 2 tbsp - coriander seeds
• 1 tbsp - fenugreek
• 2 tbsp - grated/shredded coconut
• 1 stick - cinnamon
• 1 tbsp - cashew nuts
• 2 tbsp - ghee
• Salt to taste
• Oil for frying

How to Make Delicious Bisibelabath

• Wash and boil rice and red gram dal (together) in a pressure cooker, adding 6 cups of water with a pinch of salt.
• Clean tamarind and make a paste.
• Peel off the skin from potatoes and boil them. Boil green peas separately and keep them aside.
• Meanwhile, make the masala powder.
• Heat 1 tea spoon of oil in a pan, fry red chillies, Bengal gram dal, black gram dal, cinnamon, fenugreek seeds, grated coconut and make them to a powder.
• Now, heat oil in a kadai, add tamarind paste, asafoetida, salt, pearl onion, boiled potatoes, green peas, then the masala powder and boil for some 10 minutes.
• Now transfer these contents to the pressure cooker (after the rice is cooked) and cook for 5 more minutes.
• Fry cashew nuts in ghee and add them to rice and serve.
• Hot and tasty bisibelabath is ready to be served.
• Serve with potato chips/onion pachadi.