HOTCHULHA

Ingredients:

• Rice – 1/2 Cup
• Toordal – 1/2 Cup
• Tamarind – Small lemon Size
• Carrot, Onion, Peas, Beans, Potato – 1 Cup – all together
• Dry Coconut – 2 inch piece.
• Red Chillies – 6
• Chana Dal – 1 Table Spoon
• Urad Dal – 1 Table Spoon
• Dhania(Coriander) – 1/2 Teaspoon
• Zeera – 1/4 Teaspoon
• Fenugreek Seeds – 1 Pinch
• Hing – 1 Pinch
• Cashew – 12
• Ghee – 3 Tablespoon
• Cinnamon Stick – 1 Inch
• Ealachi – 2
• Cloves – 8
• Coriander Leaves – handful
• Turmeric – 1/4 Teaspoon
• Salt to taste

Method:

1. Wash the rice, Dall and put 3 cups of water and pressure cook for 6 whistles.
2. Soak tamarind in water and take 1/4 cup of juice and keep it aside.
3. Dry roast the above ingredients from ‘Dry coconut thru cloves’ individually and grind it to fine powder and keep it aside.
4. Put all the vegetables in a 2 cup of water and boil them till they become soft. Mash them into small pieces(not to paste).
5. Add tamarind juice, salt, ground masala powder, coriander leaves and turmeric powder and mix it very well.
6. Now put this mixture in the cooked rice and dal cooker and mix it well.
7. In a small pan, heat the ghee and fry the cashews and put this in the cooker and mix it and keep it aside for 10 minutes.
8. Serve the Bisibelebath hot.