directions

• Masala
• 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.
• Bhath (rice)
• Cook all the vegetables until they are half cooked.
  Pressure cook the toor dal and add to the vegetables. Add turmeric.
  
• 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.