Ingredients:
• 1 cup – Toor Dal
• 1 cup – jasmine Rice
• 2 – carrots, cut small
• 1 – bell peppers, cut small
• 1/4 cup – Green peas
• 1 – Onion, cut lengthwise
• Tomato
• 5 cups – water
• 1 tsp – Tamarind concentrate
• 3 tbsp – Coconut gratings
• 4 tbsp – oil
• 1 tsp – Mustard Seeds
• 1 stick – Cinnamon
• Salt, to taste
• 10-12 Curry leaves
• 1-3 tsp – sambar powder
• Hing -1/3 tsp
• cilantro(coriander leaves)
Method:
- Pressure cook dal and rice with turmeric along with cut carrots and green peas, with 4 cups of water.
- Grind sambar powder, coconut gratings, tomato, cinnamon stick and tamarind with a cup of water; add it to the cooked dal, rice and vegetables and let it simmer.
- Heat oil in a pan. When hot add mustard seeds, curry leaves, hing, cut bell peppers and onions.
- When done, add it to the besi bele bhat.
- Garnish with coconut gratings and freshly chopped cilantro.
Recipe courtesy of Ranjana