Toor Dal / Tuvaram Paruppu / Split Pigeon Peas – ½ cup
Potato-1 large chopped
Onion-1 choppedoptional, though the original recipe didn’t call for this
Brinjals – 2 chopped
Carrot – 2 chopped
Long Green Brinjal – 1 chopped
Green Chilli-3 long onesmilder than small ones
Cucumber – 1 small chopped
Tamarind Paste – 2 tblspn
Salt to taste
Sugar -1 tsp
Coriander Leaves / Cilantro – 1 small bunch
Cinnamon – 1 small Stick
Coriander Seeds-2 tblspn
Split Channa Dal-1 tblspn
Dry Red Chilli-3
Cashew – 10 pieces
Curry leaves – 2 spring
Ghee – 2 tblspn
Start by making bisibelabath powder. Take spices 1 in a dry roasting pan and roast for 3-4 mins until well roasted. Remove and set aside to cool. Heat 1 tsp of oil in a kadai and Take spices 2 in that. Roast it till it gets golden brown. Remove it and set aside to cool down.Now take both of this in a blender or coffee grinder and powder it finely. Bisibelabath powder is done.
Now wash rice till all starch goes away. Put it pressure cooker and add 4 cups of water and cook it for 3 whistles for about 15-20 mins until cooked. Let the pressure go all by itself. Remove and set aside.
Take all vegetables and washed toor dal in a pressure cooker and cover it completely with water . Cook it for 3 whistles for about 15-20 mins until cooked. Let the pressure go all by itself. Remove it and transfer it into a large pan.
Bring that to a boil and add in bisibelabath powder, tamarind, sugar, salt and mix well. Let it simmer for 10 mins. If the mixture is too thick add some more water. The consistency should be like a thin sambar.Taste this to check for seasonings and adjust it accordingly.
Now add in rice and mix well. Let it simmer for 5-10 mins. Add lots of cilantro on top and mix well.
No make seasoning by heating ghee and oil in a small pan. Add cashewnuts and curry leaves and mix well. Pour this over the rice and mix well. The consistency should be like a thick dosa batter.