Recipe - Bise Bele Huli Anna

1 cup Rice
1 cup Toor dal
2 cup Diced; (1" pieces) mixed
; vegetables
; (carrots, beans,
; potato, peas,
; cauliflower)
1 small Brinjal minced ; (optional)
2 Onions cut or sliced up lengthwise
1 One half teaspoon Ginger garlic; (paste or
grated)
1/3 cup Tamarind juice
1 Bite size lump jaggery
One half cup Ghee or oil
1 One half teaspoon Mustard/cumin seeds
1 Stalk curry leaves
1 Big pinch asafoetida
2 tablespoon Chopped coriander

DRY MASALAS
1 teaspoon Sambar masala
1 teaspoon Chilli powder
One half Turmuric
Salt to taste

ROAST TOGETHER WITH 23 DROP
One half teaspoon Methi seeds
One half teaspoon Cummin seeds
1 teaspoon Coriander seeds
5 Pepper corns; (5 to 6)
1 1 inch piece cinnamon
1 tablespoon Grated coconut
1 Stalk curry leaves
2 Whole dry red chillies

Roasting of spices should be done on low flames till brown. Grind in
a dry grinder.

Wash and soak rice and dal for some time. Pressure cook dal with one
whistle only. It wil be half done. Either in a large heavy saucepan or
direct in the pressure cooker (without water) put the ghee and heat.
Add the seeds, asafoeids, curry leaves and onions.

Add the ginger garlic and fry till onion are pink. Add brinjals and
other vegetables and rice. Add 810 cups of water. When it comes to
boil add dal. Add all the dry masalas, ground masala, tamarind juice,
jaggery. Either cover and allow to be cooked till the rice is done
well. Or if using cooker, cover and allow 2 whistles. Add 2 tbsp ghee
(optional) and stir gently. Garnish with coriander.

Serve piping hot.

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