Bisibelabath

• Beans,
• Potato,
• Brinjal,
• Onions
• Radish
• Green peas - 1/4 kg
• Rice - 2 cups
• Yellow daal- 2 cups
• Grated coconut - 1 cup
• Curry masala powder - 6 tsp
• Ghee - 3 tsp
• Cashewnuts - 10 nos
• Cloves - 2 nos
• Tamarind juice
• Coriander leaves

Preparation:

1. Cut all vegetable into evenly sized long pieces and steam them in a pressure cooker.
2. To 2 cups rice and 2 cups daal, add 3 times water and steam it in the pressure cooker.
3. Grind grated coconut with curry masala powder and keep this paste aside.
4. Heat a frying pan and pour ghee into it. When it becomes hot, add cashews and cloves.
5. Then, add the steamed vegetables into the frying pan and fry it lightly.
6. Add tamarind juice, salt and half of the ground paste and bring it to boil.
7. When the raw smell of tamarind is gone, add the steamed rice-daal and stir well for about 5 minutes.
8. Add the remaining coconut paste at the end before removing from the flame.
9. Add some green coriander leaves, before serving.