Bisibelabath (Hot Lentil Rice)

Ingredients

  • 1 cup cooked rice
  • 1 cup cooked toor dal (pigeon peas)
  • 2 cups of chopped vegetables ( I used carrots, potato, bottle gourd)
  • 1 medium onion, chopped
  • 3 green chillies
  • 4 tbsp tamarind paste
  • 2 tbsp jaggery
  • 3 heaped tsp sambhar powder
  • 1 tbsp ghee
  • Curry leaves
  • 1 tsp mustard seeds
  • 2 cups water

For the Tempering

  • 1 tbsp ghee
  • 3-4 dry red chillies
  • Curry leaves
  • 1 tsp mustard seeds
  • 2-3 tbsp cashew nuts

Method –

  1. Parboil the vegetables and keep aside
  2. In a pan, add the ghee and splutter mustard seeds
  3. Add curry leaves, green chillies and onions and sauté
  4. Add in the rice and dal along with the water
  5. Add in tamarind paste, jaggery, sambhar powder and salt
  6. Cook this on low flame for 10-15 minutes
  7. Add the vegetables, adjust the seasoning
  8. Cook for another 10-15 minutes
  9. Now prepare the tempering
  10. In a ladle, add ghee
  11. Add mustard seeds, curry leaves and dry red chillies
  12. Turn off the heat and add cashew nuts
  13. Once it turns brown, pour the tempering over the mixture

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