Bissi Bele Hulli Anna

Ingredients

• Rice, picked and washed 1 cup
• Arhar ki daal (Pigeon Peas), picked and washed 1 cup
• Masala:
• Dal chini (Cinnamon), broken roughly 1 tsp        
• Sookha Nariyal (dried coconut),grated ¼ cup
• Sabut Kali Mirch (Peppercorns) 1 tsp
• Channa Daal (husked Bengal Gram) 1 ½ tbsp
• Sabut Dhania (Coriander seeds) 1 ½ tbsp
• Sabut lal Mirch (Dried whole red peppers) 2
• Onion, chopped ½ cup
• Imli (Tamarind) pulp 6 tbsp or 3 tbsp paste
• Salt 1 tbsp or to taste
• Gur (Jaggery) 1 tbsp
• Mixed Vegetables, chopped, boiled and drained* 1 cup
• Oil 2 tbsp
• Rai (Mustard) 1 ½  tsp
• Kadhi patta (Curry leaves) 12-15
• Zeera (Cumin seeds) 1 ½ tsp
• *peas, ganth gobi(knol khol), beans(frans bean), Cauliflower, carrots, etc.

Preparation

• Heat 1 tbsp oil and add the dal chini, nariyal, Kali Mirch, Channa Daal, Dhania and Lal Mirch and saute till an aroma emanates.

• Cool a bit and grind to a thick paste, adding water as needed. Keep aside.

• Cook rice and daal together to a soft and wet consistency—like a soft khichdee, a little mushy.

• Mix together the rice mixture, vegetables, masala, imli and gur.

• Heat 1 tbsp oil and add the rai, kadhi patta and zeera.

• When the seeds splutter, add the rice mixture and serve hot.