Bisibele Bath

Ingredients

• Rice : 1 Cup
• Split green moong dal : 1/4 Cup
• Masoor dal : 1/2 Cup
• Yellow moong dal : 1/4 Cup
• Bisibelebath Masala :
• Coriander seeds : 2 Spoon
• Urad dal : 1 Spoon
• Cumin seeds : 1/2 Spoon
• Fenugreek seeds : 1/4 Spoon
• Fennel seeds : 2 Spoon
• Star anise : 1-2 Nos
• Cardamom : 5-7 Nos
• Cinnamon : 1" piece - 2 Nos
• Cloves : 5-6 Nos
• Grated coconut : 1 Cup
• Byadi Chilli : 3 Nos(Adjust according to taste)
• Cooking oil : 2 Spoons
• Vegetables :
• Onion : 2 Nos
• Potato : 1 No
• Carrot : 2 Nos
• Green Leaves : 1 Cup
• Beans : 10-15 Nos
• Tomato : 2 Nos
• Capsicum : 1 No (Medium size)
• Brinjal (Long) : 1 No 
• Green peas : 1/2 Cup (Fresh or soaked)
• Salt
• Jaggery
• Ground nuts : 3 Spoon
• Dry coconut pieces : 5-10 Nos
• Mustard seeds : 1 Spoon
• Cashew nuts : 1/2 Cup
• Coriander leaves : 1/4 Cup (Chopped)
• Cooking oil : 4 Spoons

Method 

1. Wash rice & lentils, keep aside.
2. Chop all vegetables separately & keep them aside.
3. Roast all ingredients of Bisibelebath Masala with little oil & grind till smooth paste; If required add water.
4. In a pressure cooker, heat oil , add mustards seeds, while they splutter add groundnuts, once ground nuts are fried add dry coconut, cashew nuts & chopped onions. Sauté till onion turns pink.
5. Add chopped potatoes & sauté.
6. Add chopped carrot, beans,green peas, Capsicum, brinjal & green leaves; sauté.
7. Add chopped tomatoes & mix well.
8. Add washed rice, dal & bisibelebath masala paste & mix well.
9. Add 10-11 cups of water, add salt & jaggery. Close the lid .
10. Cook for about 7-8 whistles. Switch of the flame.
11. Once the pressure released, open the lid, mix well.
12. Garnish with coriander leaves.
13. Serve hot with boondies/Spicy mixture/chips.