BisibeleBath

Back in India we have a Tradition of inviting newly married couple for a feast. So whenever someone is invited for a feast we kids are so happy because we know what will be on menu. It will be bisibelebath, carrot payasam, Appalam, Curd Raita, Rasam with some sweet.... Oh my god we go crazy for this menu...;-) i remember my granny used to make Bisibelebath and Carrot payasam in the biggest vessel still it was'nt always enough we used to crave for more :) Now when i think about those good old days it seems so funny... you know what we used to make my mom measure the payasam in the laddle for everyone 3 or 4 laddles per serving..... he he....
Ok lets get on with the recipe.....
INGREDIENTS

Rice - 200gms
Toor dhal - 100gms
Tamarind Juice - 200ml
Mixed Vegetable- 1 cup (Carrots, beans, potato, Brinjal, drumstick, peas...)
Salt

For Seasoning

Mustard- 1tbsp
Curry leaves- few
Cashews - 10-15
For BisiBeleBath Powder

Channa dal-2 tbsp heaped
Urad dal-1 tbsp heaped
Coriander seeds - 1/4 cup
Dry coconut - 1/4 cup grated (I usually make it into 1 inch pieces)
Fenugreek seeds - 1tsp
Pepper corns - 1tsp
Cinnamom - 2-3 pieces
Cloves- 5-6
Dry red chillies - 10
Curry leaves -few

METHOD

1. Pressure cook Rice and toor dhal with 1 litre water i add 3 cups of water for every 1 cup of rice.
2. Now take a deep frying pan add a tsp of ghee and fry the above ingredients. If you are planning to store it do not add ghee or oil.
3. Grind the fried ingredients into a fine powder.
4. Microwave the mixed veggies for 4 to 5mns until they are cooked.
5. In a wide vessel take the tamarind juice add some turmeric powder, asafoetida powder, BBB powder, mixed vegetables and salt and bring everything to boil till the raw smell of tamarind goes away.
6. To this mix add the rice and toor dhal and blend well. Add a little water to adjust the consistency of Bisibelebath. Unlike regular rice this should be in a thick porridge consistency.
7. Prepare the seasoning with some ghee , mustard, curry leaves, cashews and serve hot...