Bisibele Bath

Ingredients

For The Paste (makes Approx. 1/4 Cup)1 tbsp coconut or any other refined oil
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
12 mm ( 1/2”) piece cinnamon (dalchini) , optional
1/4 cup grated dry coconut (kopra)
5 whole dry kashmiri red chillies , broken into pieces
2 tbsp coriander (dhania) seeds

Other Ingredients2 tsp coconut any other refined
1/2 cup finely chopped potatoes
1/2 cup finely chopped capsicum
1/4 cup finely chopped french beans
1/4 cup finely chopped carrots
1/4 cup chopped red pumpkin (bhopla / kaddu)
1/4 cup shallots (madras onions)
1 drumsticks(saijan ki phalli / saragavo) , cut into small pieces
5 to 7 curry leaves (kadi patta)
1 cup raw rice (chawal) , soaked and drained
1/2 cup toovar (arhar) dal , soaked and drained
1/2 tsp turmeric powder (haldi)
2 tbsp tamarind (imli)
salt to taste
3 tbsp ghee

Method 
For the paste

1. Heat the oil in a pan, add all the ingredients and sauté on a slow flame for 4 to 5 minutes or till they turn golden brown in colour. Keep aside to cool.
2. Blend in a mixer to a fine paste and keep aside.

How to proceed

1. Heat the oil in a pressure cooker, add all the vegetables, curry leaves, rice, toovar dal and turmeric powder, mix gently and sauté on a medium flame for 2 minutes.
2. Add the tamarind, salt, prepared paste and 4 cups of hot water, mix gently and pressure cook on a high flame for 4 whistles.
3. Lower the flame and pressure cook for another 2 whistles.
4. Allow the steam to escape using natural release method,(refer handy tip) before opening the lid.
5. Add the ghee, mix well and serve immediately.

Handy tip:

1. Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.

RECIPE SOURCE : Pressure Cooker Recipes