Place pot on medium-high heat, and add oil. Add onions and let it sauté for 1 minute. Then, add garlic, hot pepper, and pimento peppers. Sauté for 30 seconds.

Add rice and let it fry for 1 minute. Add split peas or dhal, coconut milk, carrots, sweet peppers, green seasoning, and turmeric powder. Add enough water to cover the rice (about 2 cups). Add salt, cover the pot and let it simmer on medium-low heat for 30-45 minutes.

After the rice is fully cooked, add the chopped bandhania/shadon beni, celery leaf, and some black pepper. Let it cook, uncovered for about 5 minutes. Then, finish with some salted butter. Enjoy!

Roast coconut on an open flame until most of the surface is charred. Use a knife to scrape the charred bits, and then grate it on the finest side of your grater or chop it in the food processor. Add bandhania/shadon beni, minced garlic, hot pepper and salt.

Boil smoked-herring fillets and pull the fine bones out. Pull apart finely with your fingers, or use a fork to break it into smaller pieces. Add onion, and hot pepper. Heat oil on the stove until it starts smoking. Add it over the onion, hot pepper and smoked-herring, and mix thoroughly. Add some chopped bandhania/shadon beni for extra flavour. It usually doesn’t need salt, but you can taste and add accordingly.