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:

1. Pressure cook rice, dal, chopped onion, potato, a little oil and turmeric with lots of water.
2. Meanwhile, dry roast red chillies, cinnamon, coriander seeds and cloves.
3. Powder the masala in a blender without adding water.
4. Add grated coconut and grind the masala to a smooth paste with some water.
5. Mix the masala with the cooked rice-dal-veggie mixture.
6. Heat the mixture on medium flame and bring to boil stirring at intervals.
7. Add tamarind paste, jaggery, salt and mix well and bring to boil again.
8. For tempering heat ghee; add mustard seeds, asafoetida, cashews and curry leaves after the seeds splutter.
9. Mix well with Bisi Bele Bhaat and serve.
10. Recipe Courtesy: http://maneadige.blogspot.com/