Bisibelebath

Method

Roast coriander seeds, cumin seeds, fenugreek seeds and dried red chillies in a dry pan until fragrant, then grind to a powder and set aside. Wash and soak the toor dal and rice separately for 30 minutes. Heat oil in a large pot, temper with mustard seeds and curry leaves, then sauté diced onions until golden. Add chopped tomatoes and cook until soft, then add all diced vegetables and sauté for 3-4 minutes. Drain the dal and rice, add to the pot along with turmeric and chilli powder, stirring well for 2 minutes. Pour in 800ml water, bring to a boil, then reduce heat and simmer covered for 20-25 minutes until both dal and rice are fully cooked and the mixture resembles a thick porridge. Stir in the roasted spice powder and salt to taste, then temper with ghee and fenugreek leaves just before serving.