Coriander, Red Chilli, Bengal Gram Dal, Black Gram Dal, Fenugreek, Cinnamon, Salt, Clove, Turmeric and Nutmeg..
Serving of 4–5: Cook above 250g vegetables (carrot, beans, capsicum, etc..,) and keep aside.
Cook together 1 cup (100g) each of rice and red gram dal with 8 cups of water.
To this add cooked vegetables, 2 tbsp Bisibele bhath powder, 2 tbsp of GRB ghee, tamarind extract and salt to taste. And simmer for 5 mins.
Season with mustard, cashew nut, curry leaves and small onion using GRB ghee.
Garnish with chopped coriander leaves.
Serve hot with raitha or kharabondhi.