Bise Bele Bhaath.

Preparation time : 25 minutes
Serves : 2

Ingredients:
1 cup rice
½ cup toor dal(split gram)
5 dry red chillies
2 tablespoons grated coconut
2 tablespoons cashew nuts
2 teaspoons coriander seeds
1 teaspoon guud (jaggery) powder
¼ teaspoon methi seeds( fenugreek)
¼ teaspoon turmeric
1 centimeter cinnamon stick
4 cloves
2 centimeter tamarind piece
5 tablespoons ghee( clarified butter)
2 tablespoons oil and salt to taste

Preparation:
Wash the rice and the toor dal together and soak for ten minutes. Then drain the water completely and put them in a pressure cooker. Add the turmeric and salt to taste. Pour in three cups of water and pressure cook for ten minutes.

Soak the tamarind in two cups of water for fifteen minutes and then strain it and keep the tamarind water aside. Take a pan and heat the oil. When the oil is nice and hot add the fenugreek and let it crackle.

Then break the red chillies into halves and add them too. Then put in the coriander seeds, cinnamon and cloves. Sauté well and add the grated coconut. Fry it well till the coconut begins to become light brown in colour.

Take it off the flame and let it cool. When its cool put it in a mixer and blend it to a fine powder.

Take another heavy bottomed pan and pour the tamarind water and add the guud powder. Stir well and let it boil till the raw smell of the tamarind leaves.

To this add the rice, dal, 3 tablespoons ghee and the powder we just made. Mix well so that everything blends well. Sprinkle a little water if the mixture is too dry and mix it. Cook on a low flame for a minute and then turn off the flame.

In another pan put the remaining ghee and fry the cashew nuts. Add it too the rice. Mix it up and then serve with some lemon pickle.