bisi bele bhath

Red gram dal (tur) - 1/2 cup
Rice - 1 1/2 cups
Brinjals - 2 small
Onion - 1 no.
Carrot - 1 no.
Drumsticks - 2 nos (optional)
Tamarind - size of a small lime
Dry red chillies - 6 (you can reduce or increase as per your taste)
Green chillies - 4 nos
Fenugreek seeds - 1 tsp
Coriander seeds - 1 tbsp
Mustard - 2 tsp
Cashewnuts - 20 gms
Fresh grated coconut - 1 tbsp
Asafoetida - 1/2 tsp
Curry leaves - Few
Coriander leaves - Few
Poppy seeds(khus khus) - 1 tsp
Aniseeds(saunf) - 1/2 tsp
Cloves - 4 nos
Cardamoms - 4 nos
Cinnamon - Small piece
oil - for frying
Salt - as per taste

Method:
Peel the onions and cut into big pieces.
Chop the vegetables into 2.5 cm pieces.
Wash rice and dhal. Place it in one of the containers

and add 2 1/2 cups of water, a pinch of turmeric powder

and chopped vegetables and cook it in a pressure cooker

Heat a little oil in a frying pan. Add 3 red chillies,

fenugreek, coriander seeds and grated coconut. Fry until

fenugreek turns golden brown in color. Powder the above

and keep it aside. Heat some more oil and fry poppy

seeds, cloves,cinnamon, cardamom and aniseeds. Powder

them and keep it aside. Soak tamarind in a little water

and extract juice. Heat little oil, add remaining dry red

chillies, mustard, curry leaves and green chillies. When

the mustard crackles, add to the rice and mix well. Add

tamarind juice and salt to taste and mix thoroughly.

Heat little ghee and fry cashewnuts until golden brown

in color. Add to the rice along with powdered ingredients

and masala powder. Mix well. Remove from fire. If you

like ghee, add just before serving.