Bisebelabath / sambar rice

Bisebelabath is a dish from Karnataka, South part of India.
It means hot lentil rice. Here rice, dhal and all the spices are cooked together.
It tastes best when its hot.

Ingredients :
Onion - 1/4 mediun size
Tomato - 1/4 medium size
Rice - 1 cup (I use rice cooker cup or 2/3 traditional cup)
Toor dhal - 1/2 cup
Mixed Vegetable - 3 cup ( brinjal , drum stick, carrot, radish, ladies finger and indian bean( avarrakai))
Curry leaves and Coriander leaves for garnishing
Tamarind - Small lemon size.
Oil - 2 Tbsp
Ghee - 1/2 tsp

Dry fry and Grind Coarsely:
Red chilli - 2
Corainder seed - 2 tsp
Cumin seeds - 1 tsp
Mustard seed - 2 tsp
Urad dhal - 2 tsp
Channa dhal - 2 tsp
Fenugreek seeds - a pinch
Grated cocunut - 1 tbsp
Curry leaves - 4

Method :

1. Add oil in a pan and when it is hot add mustard seeds curry leaves.
2. Add Onion and saute well. When it is transparent add tomatoes.
3. Dont fry anything too much. Add Vegetables and Saute slightly.
4. Add rice, toor dhal, salt and turmeric powder and add 6 cup of water .
5. Close the lid and let it cook.
6. Once it is 3/4th cooked add the ground powder and again let it cook.
7. When it is almost cooked, add tamarind juice.
8. If you think its get too thick you can add some more water.
9. It should be watery because it will become thinck once you switch of the flame.
10. Let it cook for 5 more minutes and its done.
11. Add ghee on top and garnish it with corainder leaves.
12. This goes well with pappad.
The picture below was taken after 5 hours and still looks good.

Enjoy cooking and eating.