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 Fenugreek seeds - 1 tsp Coriander seeds - 1 table sp Mustard seeds - 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 Ghee / butter / margarine / oil - for frying Salt - as per taste
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. NOTE:If you don't have time, you can get ready bisi bele bhath mixture powder in any Indian Store.