Ingredients:
Raw Rice – 2 cups
Pigeon Peas/Toor Dal – 1 cup
Carrots – 3
French Beans – 10
Turnip/KnolKohl/Kohlrabi – 2
Fresh Green Peas – 1/2 cup
Tamarind Extract – 1 tbsp
Turmeric Powder – 1/8 tsp
Salt to taste
For Bisibele Bhath Powder/Masala:
Dry Red Chillis – 6
Black Gram – 4 tsps
Bengal Gram -2 tsps
Coriander Seeds – 3 tsps
Cumin Seeds – 1/8 tsp
Fenugreek Seeds – 1/8 tsp
Peppercorns -1/2 tsp
Cloves – 4
Cinnamon – 1 1/2″ long pice
Dessicated Coconut – 1/2 cup
Oil – 1/2 tsp
For Seasoning:
Ghee – 2 tbsps
Oil – 2 tbsps (you can avoid this if you want to use only ghee; total 4tbsps of ghee)
Black Gram  – 1 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1/2 tsp
Dry Red Chilli – 4
Curry Leaves – 15
Asafoetida Powder – 1/8 tsp
Cashew nuts – 1/4 cup
Method:
Preparing Bisibele Bhath Powder/Masala:
- Dry roast all the ingredients separately, except dry red chillis.
- With 1/2 tsp, roast dry red chillis until they are crisp.
- Place all the roasted ingredients in a plate to cool down to room temperature.
- Blend the spices into fine powder. Keep aside.
- Peel turnips/knol kohl/kohlrabi and chop them.
- Chop carrots and french beans.
- Wash rice and toor dal together.
- Take rice and dal in a pressure cooker and add 5 cups of water.
- Add chopped vegetables, green peas, turmeric powder, tamarind extract and salt.
- Pressure cook until the rice turns soft; 3-4 whistles.
- Turn off the heat.
- Once all the pressure escapes from the cooker, open the lid and check the consistency of the cooked rice and vegetables. If it is too try and does not have the dropping consistency, add some water, mix thoroughly and bring it to a quick boil.
- For seasoning, heat ghee and oil (if using oil) in a pan.
- Add black gram, cashew nuts, mustard seeds, cumin seeds, dry red chilli pieces, curry leaves and asafoetida powder.
- When the mustard seeds stops spluttering, add this to the cooked rice and vegetables. Mix well.
- Serve hot with a dollop ghee and some boondi or chips.
