Bisibele bath

Servings: 2

Ingredients:

Content	Quantity	Comment
Vegetables	1 big cup	Beans, carrot, sweet corn, green peas, cauliflower, cooked with little extra water
Spring onion	1-2 tsp	Optional
Tomato	1 medium
Coriander leaves	¼ cup	For garnishing
	¼ cup	For masala
Peanuts	2 tsp
Cashewnuts	7-8
Raisins	1 tbsp	Optional
Salt	To taste
Jaggery	1 tsp
Sambar powder	3 tsp
Coconut	3-4 tbsp	Desiccated
Oil	2-3 tbsp
Mustard seeds	1 tsp
Cumin seeds	1 tsp
Toor dal	3-4 tbsp	Cooked
Rice	1 cup	Cooked or leftover rice
Curry leaves	1 sprig
Turmeric	A pinch
Ghee	4-5 tsp

For raita:

Content	Quantity	Comment
Cucumber	1	Chopped
Salt	To taste
Curd	2 cups	Whisked
Jeera powder	1 tsp

Method:

Grind coconut, salt, jaggery, coriander leaves, sambar powder, tomato and onion to a fine paste.
Heat oil in a pan. Add mustard seeds, cumin seeds and curry leaves. Add peanuts and roast a bit. Add onion , turmeric and spring onion and saute a bit. Add the ground masala to this mixture. Cover and cook till the raw smell of masala disappears. Add the cooked dal and cook covered for 2 mins. Add the cooked vegetables and bring to a boil. Add the cooked rice and mix. Cover and simmer for 2mins. Heat ghee in a small pan and add cashewnuts. Once it turns a little brown, add raisins and turn off the heat. Pour this to the ready rice mixture. Add coriander leaves and mix. Serve hot with cucumber raita or khara boondi.

Raita Preparation:

Mix all the ingredients and serve.