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:

1. Pressure cook dal and rice with turmeric along with cut carrots and green peas, with 4 cups of water.
2. 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.
3. Heat oil in a pan. When hot add mustard seeds, curry leaves, hing, cut bell peppers and onions.
4. When done, add it to the besi bele bhat.
5. Garnish with coconut gratings and freshly chopped cilantro.

Recipe courtesy of Ranjana