1 cup rice
1/2 cup tuwar dal (split gram)
Small lemon size tamarind
6 dry red chilies
4 cloves
1 small stick cinnamon
6 tbsp ghee or butter
2 tbsp grated coconut
2 tbsp cashew nuts
2 tbsp oil
2 tsp coriander seeds
1 1/2 tsp salt
1 tsp jaggery powder or sugar
1/4 tsp fenugreek (methi) seeds
1/4 tsp turmeric

Bise Bele Baath

1. Wash the rice and split gram together well. Add salt, turmeric, 3 cups of water and pressure cook for 8-10 minutes.
2. Soak tamarind in 2 cups water and strain it.
3. Heat oil in a pan and fry the methi seeds, red chilies, coriander seeds, cinnamon, and cloves well.
4. Also add grated coconut and fry till well roasted. Allow to cool and blend them to fine powder. Keep aside.
5. Boil in a thick vessel the strained tamarind water and jaggery. Boil till the raw smell of tamarind disappears.
6. Add rice and dal mixture, 3 tbsp ghee or butter and the blended powder. Mix well, add little water if the mixture is too dry. Simmer for a minute and remove from heat.
7. Fry the cashew nuts in the remaining ghee until golden in color and pour over the rice.
8. Mix well and serve hot.