Wash and keep rice and red gram dal (together) in pressure cooker adding 6 cups of water with a pinch of salt.
Clean and make tamarind paste and keep it aside.
Peel off the skin from potatoes and boil them, boil green peas separately and keep them aside.
Mean while make masala powder.
Heat 1 tea spoon of oil in a pan, fry red chillies, bengal gram dal, black gram dal, cinnamon, fenugreek seeds, grated coconut and make them to a powder.
Now heat oil in a kadai, add tamarind paste, asafoetida, salt, pearl onion, boiled potatoes, green peas, then the masala powder and boil for some 10 minutes.
Now transfer these contents to the pressure cooker (after the rice is cooked) and cook for 5 more minutes.
Fry cashew nuts in ghee and add them to rice and serve.
Hot and tasty bisibelabath is ready to be served.
Serve with potato chips/onion pachadi.
Ingredients: 1 cup - raw rice
1/2 cup - tur dal
Tamarind, big lemon size
1 cup - pearl onions/shallots (12 nos.)
Asafoetida, a pinch
1/2 tsp - turmeric powder
2 - potatoes
1 cup - green peas
1 tbsp - bengal gram dal
1 tbsp - black gram dal
5 - red chillies
2 tbsp - coriander seeds
1 tbsp - fenugreek
2 tbsp - grated/shredded coconut
1 stick - cinnamon
1 tbsp - cashew nuts
2 tbsp - ghee
Salt to taste
Oil for frying