Bisi Bele Bhath

Ingredients:

175 gms Toor dal - wash and soak for 1/2 an hour
250 gms Rice - wash
200 gms Carrot - cut into 1" pcs
200 gms Beans - cut into 1" pcs
150 gms onion - cut
250 gms shelled Peas

35 gms Tamarind - soak
35-40 gms Sambar Masala
30-35 gms salt
40 gms Jaggery

For the seasoning:

2 tbsp ghee
2 tbsp refined oil
1 tsp mustard
1/2 tsp jeera
1 tbsp channa dal
1 tbsp urad dal
2 tbsp cashewnuts - break into halves
4 strings curry leaves
200 gms Tomatoes

Method: In a thick copper bottom vessel, take 2.5 litres of water, add 1 tsp oil and 1 large pinch of turmeric and boil. When the water starts boiling, add the soaked dal, and boil for 10 minutes.

Now add carrot, beans, onion and peas and boil till the dal splits on sides. Add the rice and cook till the rice is done.

Mix sambar masala with little water to make it a paste, without lumps forming, and add. Squeeze tamarind juice, add salt and jaggery. Boil till everything mixes and dissolves. Add water to adjust consistency, if required.

Heat oil, ghee - add one by one mustard, jeera, channa dal, urad dal, cashew bits and fry till golden, curry leaves and lastly add chopped tomatoes and cook till tender. Pour this on the prepared bisi bele bhath and mix. Serve hot.

Variation: Cook rice separately and cool. Pressure cook dal with carrot, beans, onion. Boil peas separately. Mix everything along with masala, salt, jaggery and tamarind paste in a thick copper bottom vessel, add water to adjust consistency and boil. Lastly add seasoning.