Besi Bela Bath

Spices:

• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp cumin seeds
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• salt to taste

Preparation

1. Select good quality basmati rice, preferably Dehraduni. After washing with water soak the rice in water for half an hour.
2. Peel the potato, onion and the tomato. Cut potato and onion into thin circular pieces. Cut the tomato into 8-10 pieces.
3. Drain all the water from the rice. Discard the water.
4. Take a non-sticking skillet and place it on medium heat. Pour oil and when it is hot, add all the spices. Stir for 2 minutes. Add water and let it boil. Add potato pieces. Put the rice and boiled ToorDhal in the boiling water and let it cook for 10-15 minutes. The rice will be semicooked in this time.
5. Add tomato, onion, and peas slowly stir. Cover the skillet and let it cook for 5 minutes. By this time all the water will evaporate. Sprinkle coriander leaves.

Serve hot. Good with papad, KARA Boondi, etc.