Ingredients:
• 1 cup – white Rice
• 1 cup – Toor Dal
• 1 cup – grated Coconut
• 1 tsp – oil
• 1 – Onion
• 1 cup – peas and carrots, chopped
• 1/2 cup – beans, chopped
• 1 – Potato
• 1/4 tsp – Tamarind paste
• 1 tsp – Mustard Seeds
• 5 – Curry leaves
• 2 tsp – cashews
• 2 tbsp – Ghee
• a pinch – Asafoetida
• Salt as per taste
• For the Masala:
• 4 to 5 – dry Red Chillies
• 3 tsp – Coriander seeds
• 5 – Cloves
• 5 inch piece – Cinnamon
Method:
- Pressure cook rice, dal, chopped onion, potato, a little oil and turmeric with lots of water.
- Meanwhile, dry roast red chillies, cinnamon, coriander seeds and cloves.
- Powder the masala in a blender without adding water.
- Add grated coconut and grind the masala to a smooth paste with some water.
- Mix the masala with the cooked rice-dal-veggie mixture.
- Heat the mixture on medium flame and bring to boil stirring at intervals.
- Add tamarind paste, jaggery, salt and mix well and bring to boil again.
- For tempering heat ghee; add mustard seeds, asafoetida, cashews and curry leaves after the seeds splutter.
- Mix well with Bisi Bele Bhaat and serve.
- Recipe Courtesy: http://maneadige.blogspot.com/