Bisibelabath ( spiced rice with lentil and vegetables)

any good quality rice - 2 cups

lentils - 2 cups

vegetables ( spring beans, eggplant, carrots, peas, chayote, potatoes) - 2 cups, cut into 1 inch pieces.

tamarind pulp - 1 tbsps ( take1 small lemon size of tamarind and soak it in water and then extract the pulp)

salt to taste.

for tempering:

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mustard seeds - 1/2 tsp

curry leaves- some

cashew nuts optional - 20 pieces.

oil - 2 tbsp

for spice mixture :

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coriander seeds - 1 tbsp

grated coconut - 2 tbsp

dry red chilli - 6

cummin seeds - 1/2 tsp

split chick pea (dry) - 1 tsp

roast each separately in a little oil until brown and grind to a fine powder.

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method :

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cook rice with 4 cups of water until rice is soft and completely cooked.

cook the lentils in 4 cups of water until soft and mushy.

cook the vegetables with a little bit of salt.

heat a pan on low flame and add the cooked rice and lentils and mix thoroughly until they are thoroughly mixed.

add the vegetables.

add the spice mixture.

add the tamarind pulp.

slightly turn on the heat and stir the mixture.

the rice mixture should be semi solid in a porridge like consistancy. if you add too much water, dont worry, keep it on the flame for a little longer and the water ll be absorbed.

now, heat some oil in a separate pan and add the mustard seeds, curry leaves and cashew nuts and when the cashew starts browning a little turn off the heat and add the contents to the rice mixture.

stir well.

serve hot with roasted potatoes / potato chips.