India is a nation of twenty-four states speaking hundreds of tongues. All the same, there is a reasonably sharp division between Northern India and Southern India, leastways with reference to cooking.

There is plenty of mixing to be sure. However, one instance of this difference is found in what will be served with the main dish. In Southern India, that is more likely to be some type of rice dish, much less usually seen in Northern Indian menus.

As you should think in such a diverse and ancient land, there are thousands of rice-based recipes. Nearly every family will have their own distinctive favourite. Here is an example that any diner will enjoy...

Bisi Bele Baath

Bisi Bele Baath is a mixture of rice and lentils that forms the principal dish of many an Indian table. It is rich in traditional Indian spices and is simply delightful with Tandoori Chicken or by itself.

Ingredients:

190 g long-grained brown rice
240 ml water
240 ml tamarind juice
1/2 cup lentil beans
75 g carrots
225 g peas

Seasoning:

For the truly adventurous, you can prepare your own garam masala for seasoning or simply buy the mixture pre-made.

1/2 tsp turmeric powder
1 tsp coriander seeds
1 tsp cumin seeds
4 cardamon pods
8 peppercorns
3 dried red chilies
1 tsp fennel seeds
1 tsp crushed garlic and 1 tsp finely chopped ginger blended together to make a paste
6 cloves
1 tsp mustard seeds

Method:

To prepare the masala, dry roast all the ingredients (apart from the pastes) in a frying pan until the aroma fills the air, but don't let them burn.

Then use a coffee grinder or spice grinder to make everything into a very fine powder. Add the spice powder to the garlic and ginger paste and mix well in a large bowl. Add a tablespoon of vegetable oil to thicken and mix until well blended. For a delicious added sweetness, throw in an inch of cinnamon stick and stir again.

Once you have done that, put the tamarind juice and water in a saucepan and bring to the boil. Add the rice and vegetables, then sprinkle on the masala. Reduce heat to low and cook for 8-20 minutes, according to the directions on the rice package.

Once the rice is cooked, fluff it up with a fork.

Serving:

Rice is best served hot, so it is normally made after the other dishes are prepared. It can be kept covered for a few minutes if needed. Avoid letting it sit too long, though, because it will 'wilt' unless the pan is uncovered, in which case it dries out too quickly.

Lay the rice onto a platter then top with a Tandoori Chicken dish for an outstanding combination of North and South!