Bisibela bath (Sambar Rice)

Ingredients:

Rice – 1 cup

Tuar dal – ½ cup

Salt – 2 teaspoons

Turmeric powder – ½ teaspoon

Tamarind – lemon sized ball

Tempering:

Oil – 2 teaspoons

Mustard seeds - 1 teaspoon

Fenugreek seeds – ½ teaspoon

Hing – ¼ teaspoon

Vegetables:

Potato – 1 (chopped finely)

Carrot – 1 (chopped finely)

Beans – 5 or 6 (chopped finely)

Potato - 1 (cut into cubes)

Green peas – a handful

Onion – 1 (chopped finely)

Small onions – 1 cup

Garnishing:

Coriander leaves – 2 teaspoons (finely chopped)

Roast & Grind to paste:

Coconut – 5 teaspoons

Channa dal – 4 teaspoons

Red chillies – 3

Curry leaves – 10

Coriander seeds – 3 teaspoons

Method I:

1. Soak tamarind in water for half hour in 2 glasses of water.
2. Squeeze tamarind with hand & filter the water. (Throw away the squeezed tamarind)
3. Heat 1 teaspoon of oil in kadai, add mustard seeds & allow spluttering.
4. Add fenugreek seeds & fry till light golden brown.
5. Add onions & small onions, sauté till onions are transparent.
6. Add the rest of the vegetables & tamarind water.
7. Add salt, hing, turmeric powder & allow boiling till vegetables cooked.
8. Roast & grind to paste the ingredients mentioned.
9. Add the ground paste & allow boiling for 5 to 7 minutes.
10. Cook rice, tuar dal & gingerly oil in pressure cooker for 3 to 4 whistles.
11. Add sambar to the cooked rice-dal & mix well.
12. Garnish with coriander leaves & serve hot with raitha/ crispies.

Method II: (Quick method)

1. Soak tamarind in water for half hour in 2 glasses of water.
2. Squeeze tamarind with hand & filter the water. (Throw away the squeezed tamarind)
3. Heat a teaspoon of oil in pressure cooker, add mustard seeds & allow spluttering.
4. Add fenugreek seeds & fry till light golden brown.
5. Add onions & small onions, sauté till onions are transparent.
6. Add tamarind water, salt, hing, turmeric powder & rest of the vegetables.
7. Add rice, tuar dal & allow boiling for 3 minutes.
8. Pressure cook for 3 to 5 whistles.
9. Add the roast & ground paste, allow boiling for few minutes.
10. Garnish with coriander leaves & serve hot with raitha/ fried papad.