BisibelaBath

The Red color is due to the Beets I added.. :) But I swear this is BisibelaBath. LOL!

• To roast in 1/2 tsp of oil: (add in the given order, giving few seconds gap before adding another)

1. - 1 tbsp of Dhania
2. - 2 long Red Chillies
3. - 1 tsp of Chana dhal
4. - 3/4 tsp of Urid dhal
5. - 1/4 tsp of Cumin seeds
6. - 1/8th tsp of Methi seeds
7. - 4 curry leaves
8. - a pinch of Hing
9. - 1 tbsp of Dried Coconut powder (or Copra)

• Grind the above to a fine powder and set aside.
• Soak a gooseberry size tamarind in little water and squeeze the juice, and set aside
• Pressure cook 1/2 cup of rice and 1/2 cup of Toor dhal with 4 cups of water for 5 whistles
• (water ratio is roughly 3+ times the rice+dhal quantity)
• Cube all the desired vegetables into big pieces
• The vegetable selection can be anything like Potato, Carrots, Beets, Cho-Cho, White pumpkin, Beans
• In a pressure pan, heat 3 tsp of oil and 1 tsp of ghee
• Season it with 1tsp of mustard seeds
• When the seeds splutter, add 1 spring of curry leaves, 2 red Chillies
• Add about 10 pearl onions (or 1/4 red onion finely chopped)
• Saute the onions till translucent
• Add salt per taste
• Add the cubed vegetables and saute till they are half done
• Now pour the tamarind paste, the ground powder and stir well
• Add the cooked dhal-rice mixture into the pan
• Add about 1/2 cup of warm water* and pressure cook the contents again for couple of whistles
• *Use your discretion to add extra water..
• Garnish with cilantro leaves and optionally a tsp of ghee and serve hot with raita