Bisi Bele Baath

For the powder:

1 spn coriander 

1/2 spn jeera

1/2 spn urad dal

Chana dal-1 table spn.

7-8 methi seeds

4-6 pepper corns

5-6 Red chillies

Asafoetida-1/4 spn.

Garam masala- less than 1/4 spn

Tamarind pulp-1 table spoon

Turmeric powder-1/4 spn

Roast all of the above ingredients except turmeric powder, tamarind and asafoetida on low flame one by one and grind it to a coarse powder.

For the bisibele baat: 

Chop 1.5 cups of veggies of your choice and keep aside.

You may use potatoes, carrots, peas, beans, lauki,cauliflower and cashewnuts.

2 chopped onions

1 chopped tomatoes

1 handful chopped coriander leaves

Salt to taste

Tuvar dal 1 vati(soak for about 20 mins

Brown rice-2 vatis(soaked for 30 mins)

Cook the soaked brown rice and dal with 2 cups of water and keep aside. 

In a pan heat 1.5 table spoonful of ghee and add 1/4 spoonful of mustard, 2 sprigs of curry leaves(chopped finely)

1/4 spoonful of jeera and 5-6 methi seeds.

When they begin to splatter add the chopped onions and saute for 3-4 mins and add 1 cup of water. Add in the vegetables n cook on low flame for about 15 mins until they are well cooked.

Now mix in the cooked dal and rice. Add salt and the roasted n ground coarse bisi bele baat powder. Add in the Asafoetida pdr, turmeric pdr and tamarind pulp. Mix well and cook on low flame for another 10 mins.

Garnish with chopped coriander leaves and the dish is ready to be served.

You may have it with potato chips, sev or boondi raita and pickle.