Makes about 8 servings.
Green peas 1 cup
Green beans (cut in small pieces) 1 cup
Carrots (chopped into small pieces) 1 cup
Rice 1 cup
Toor Dal 1 cup
Dry (dessicated) coconut 1 cup
Curry Leaves 10 – 15 leaves
Tamarind paste 2 tablespoons
Turmeric (Haldi, Arshna) ½ teaspoon
Cashew ¼ cup
Salt to taste
Coriander Seeds (Dhania) 1 cup
Red Chillies 1 cup
Chana Dal 1 tablespoon
Urad Dal 1 tablespoon
Fenugreek (Methi) 1½ teaspoons
Cumin seeds (Jeera) 1 teaspoon
Cinnamon (Dal Chini) 1″ piece
Cloves (Lavang) 2
Asafoetida (Hing) ¼ teaspoon
Marathi moggu (Capers) (optional) 1 teaspoon
Vegetable Oil 4 tablespoons
Shallow fry coriander seeds, red chillies, chana dal, urad dal, fenugreek, cumin seeds, cinnamon, cloves, marathi moggu and asafoetida with a little oil.
Dry grind into a powder.
Shallow fry dry coconut separately until golden brown.
Add this to the powder and grind once again.
This Bisi Bele Bhath powder can be used more than once.
Cook all the vegetables until they are half cooked.
Pressure cook the toor dal and add to the vegetables.
When vegetables are ¾ cooked, add salt, tamarind paste, curry leaves and asafoetida. Add bisi bele bhath masala for desired level of spiciness.
Let it boil for 15 minutes.
Add rice. Boil water in a separate vessel.
After adding rice, stir constantly. Add hot water until it becomes thick.
The rice should cook in the sambhar (dal).
Add salt and cook for a few minutes.
The bhath will become very thick when it cools. So, it is better to add water and keep it reasonably watery while cooking.
Set this aside.
In a pan, heat 2 tablesppons of oil. Add mustard.
After the mustard pops, add asafoetida, 2 pieces of red chili and cashews. Cook until cashews are light brown.
Add this seasoning to the bhath.
Serve hot with raita or chips.
Recipe Credit: Shanta Rao