Bisi Bele Bhath

This is a rice-based dish with its origins in the state of Karnataka, India.

Ingredients  Serves 4

1/2 cup Toor dal

1 cup Rice

50 gm Green peas

100 gm Carrot

100 gm Beans

200 gm Bottle gourd

Small lime size Tamarind (Soak in a little water and extract juice & keep it aside).

2 tsp Mustard seeds (rai dana)

20 gm Cashew nuts

For Powder

1 tsp Chana Dal

1 tsp Urad dal

1/4 tsp Asafoetida (Heeng)

1/2 tsp Fenugreek seeds (Methi dana)

3 tsp Coriander seeds (Sabut Dhaniya)

3 tbsp Dry coconut powder (copra)

3 Dry red chillies (you can reduce or increase as per your taste)

Few Curry leaves

Few Coriander leaves

oil for roasting & for seasoning

Salt as per taste

Method

For Powder

Heat the pan & dry roast chana dal & urad dal & then heat little oil in a pan. Add red chillies, fenugreek, coriander seeds and grated dry coconut. Fry until fenugreek turns golden brown in color.

Powder the above things and keep it aside.

Chop the vegetables into 2.5 cm pieces.

Wash rice and dal. Soak them in enough water.

Pressure cook dal, rice and vegetables along with salt and turmeric powder.

After about 15 mins, Open the lid & put some more water for the right consistency & keep it to boil & add tamarind juice and powder masala. Mix thoroughly.

Heat little ghee and fry cashew nuts until golden brown in color. Add to the Dal-Rice mixture.

Heat little oil, mustard, Hing & curry leaves. Temper the Bhath.

Serve hot with salad, Cucumber rayeta, papad or potato chips.

Tips:

If you want to use less Tamarind, add ½ cup of tomato puree with less Tamarind.