Method

• 1. Soak the rice and dals separately for twenty minutes and drain.
• 2. Soak the tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside.
• 3. Dry roast “Bisi Bile bhat” ingredients individually on a pan. Mix all the roasted ingredients and grind to a coarse powder.
• 4. Heat three tablespoons oil in a pressure cooker and sauté the onion till it turns translucent.
• 5. Add slit green chillies, curry leaves and turmeric powder and stir-fry briefly.
• 6. Add soaked rice and dal along with five cups of water. Bring to a boil, stirring occasionally and let the rice and dal half cooked.
• 7. Add tomatoes, asafetida powder, red chilli powder, tamarind pulp and salt. Stir well and add powdered huliyana masala.
• 8. Cover and cook for 8-10 minutes. Open the lid carefully and stir well, check consistency.
• 9. If it is too dry, moisten with a little warm water.
• 10. Heat remaining oil and temper it with mustard seeds, curry leaves and whole red chillies and add this to rice.
• 11. Heat pure ghee and fry the Peanuts and Cashew nuts to light brown and add to the rice, along with the ghee. Mix well and serve hot.

• Recipe Type : Rice, Vegetarian