Bisibelabath

• Rice - 300g or Already Cooked Rice - 4 cups (250ml cup)
• Toor dal - 150g
• Indian Onion Shallots - 12-14 or 1 small Onion
• Garlic - 1 small clove (optional)
• Tomato - 1 small
• White Radish - 50g or ¼ of a whole one (optional)
• Drumstick - 1/2 (optional)
• Turmeric Powder - 1/4 tsp
• Sambar powder - 2 tsp (optional)
• Roasted and ground coriander - 2 tsp
• Chilli powder - 1/2 tsp
• Ghee - 3 tsp or Butter - 15g (optional)
• Tamarind - ball of 2cm
• Warm water - 150ml
• Oil - 2 tblsp
• Dried red Chilli - 1
• Mustard seeds - 1 tsp
• Curry leaves - 10-12
• Asafoetida powder (hinge) - 2 pinch
• Coriander leaves - few sprigs
• Water - as required
• Salt - to taste

1. Cook 300g of rice and keep it aside.
2. Rinse the dal and drain it.
3. ** Heat a pressure cooker pan on the stove.
4. ** Add dal, about 250ml of water, garlic and turmeric powder.
5. ** Cover and pressure cook. Switch off after 3 whistles and open when the pressure is gone. Do not open the pressure cooker when there is any pressure left. Mash the dal.
6. Cut the drumstick into 3 or 4. Cut the white radish into thick slices. Chop the Onion, tomatoes and Coriander leaves.
7. Now add the chopped onion, tomato and vegetables to the cooked dal.
8. *** Cover and pressure cook. Switch off after first whistle and open when the pressure is gone.
9. Wash and soak the tamarind in warm water for few minutes. Squeeze out the tamarind pulp, strain and keep this tamarind juice aside.
10. Add 1/2 a cup of of water to the cooked rice and heat it in the microwave to make the rice softer.
11. Heat a small frying pan on a stove.
12. Pour the oil into the pan.
13. When the oil is hot enough, add mustard seeds, curry leaves and red chilli.
14. Fry for about a minute. Add coriander powder, sambar powder, chilli powder, Asafoetida powder and tamarind juice.
15. Let it boil for about 2-3 minutes.
16. Switch off the heat.
17. Pour this mixture to the dish of dal and vegetables.
18. Add the cooked rice and butter/ghee. Add more water and salt if needed.
19. Stir well.
20. Add chopped coriander leaves.
21. Sambar Rice is ready to be eaten.

1. Heat a 3-4 ltr saucepan on a high heat.

2. Add dal, about 800ml of water, garlic and turmeric powder.

3. Once the water starts boiling, simmer the heat, cover and cook for about 40-45 minutes. Leave the lid ajar to stop the water overflowing.

4. Open the lid, stir few times whilst cooking the dal and make sure there is enough water left for the dal to be cooked.

5. Switch off the pan after checking whether the dal is cooked well and in soft texture.

1. Add about 200ml of water, cover and cook the vegetables on a medium heat for about 10-12 minutes.
2. Switch off.

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