Bisibela bhath

Ingredients:
Raw rice or Masoori Rice - 1 Cup
Thoor Dal (Red Gram Dal) – ¾ Cup
Oil – 1 tbsp
Mustard Seeds – 1 tbsp
Urud Dal – ½ tbsp
Tamarind Concentrate – ¾ tbsp
Turmeric Powder - 1/4 tsp
Salt to taste
Asafoetida - a pinch
Curry Leaves - a handful
Ghee – 1 tablespoon
Gingili Oil – 2 tbsps
Peeled Small Onions – 1 Cup (Optional)
Cashews -- 1 tbsp fried in ghee (Optional)

Roast Separately and grind to a smooth paste:
1 tbsp Coriander Seeds
1/2 tsp Fenugreek seeds
1 tbsp Urud Dal
2 tbsp Channa Dal
1 ' piece Cinnamon
3 Cloves
2 tbsp Grated coconut

Method:
Mix rice and tur dal together and pressure cook for one whistle. When cool open the cooker and mix well. Keep it aside.
Heat Oil in a heavy bottomed pan.Temper mustard seeds and add urad dal.
When it turns light brown add the small onions and fry for two minutes.
Add a little water, simmer till the onions are tender. If onions are not used, you can add water directly. Then add thew 2 cups of water.
When the water starts boiling, add the tamarind paste, turmeric powder, curry leaves and asafoetida and simmer for about 5 minutes.
Add the ground masala powder and simmer for a couple of minutes.
Mix in the cooked rice and dal mixture. Add salt to taste and mix gently till everything blends well.
Mix in the gingelly oil and ghee. Garnish with cashews. Serve hot with raitha and/or chips.