Bisibele Bhath

Method

1. Drain and pressure cook pigeon peas with 2 cups water till 3 whistles are given out. Drain and pressure cook rice with 4 cups water till 3 whistles are given out.
2. To make bisibele bhath powder, dry roast cinnamon sticks, black peppercorns, dried red chillies, cloves, green cardamom, coriander seeds and split Bengal gram in a non-stick pan till fragrant.
3. Add asafoetida and nutmeg powder and roast for 1 minute. Set aside to cool down. Transfer into a grinder jar and grind into a fine powder.
4. Heat oil in a large non-stick pan, add mustard seeds and curry leaves and saute till the seeds splutter. Add cooked dal and mixed vegetables. Add 2 tbsps spice powder, turmeric powder, tamarind paste and coconut and mix well. Add salt and some water if necessary. The consistency of the dal mixture should be like sambhar.
5. Add rice and mix. Add water if required, mix well and add ghee. Simmer on low heat for 5-10 minutes till the mixture starts bubbling.
6. Transfer into a serving bowl and serve hot or at room temperature.

Additional Tips and Tricks