Bissibelli Bhath

I n g r e d i e n t s :

1 cup cooked rice 
1 cup Toor daal 
1/4 cup coriander seeds 
8-10 red chillies 
1 large cinnamon stick broken into pieces 
4 tbsp of channa daal 
2 tbsp of urad daal 
3-4 cloves 
1/4 cup grated coconut 
1/4 tsp of methi seeds 
1 tbsp of tamarind concentrate 
10-15 cashewnuts roasted 
1/4 tsp cumin seeds 
2 tbsp of ghee 
1/2 tsp of turmeric powder 
1/2 tsp of mustard seeds 
pinch of hing (asafoetida) 
6-8 curry leaves 
salt to taste

M e t h o d :

1.In a frying, pan roast cinnamon stick and cloves.
2.Then roast coriander seeds, red chillies, cumin seds, channa daal, urad
   daal and methi seeds in ghee and let it cool. 
3.Now grind the roasted ingredients to a powder. Keep this aside. 
4.Now in a large pan cook the toor daal in about 4 to 5 cups of water with
   turmeric powder. 
5.When the toor daal is well cooked, add salt and tamarind and let it boil
   for a minute.
6.Now add the ground spicy powder and stir it well.
7.After a minute or two add in the cooked rice and mix all the ingredients
   properly. 
8.Let it cook on a slow flame for about 5 minutes. 
9.In the mean time, heat a tbsp of ghee and season it with a pinch of
   hing, 1/2tsp mustard seeds and 6-8 curry leaves.
10.Now mix in the roasted cashew nuts. 
    

     This makes a very delicious main dish served along with a few potato
     chips.
     To make it more tasty and nutritious one can add vegetables such as
     beans, peas, carrots etc.
     Vegetables can be added to the daal when it is half cooked.