1cupRicePreferably a short grained variety like Sona Masoori or Jasmine
1cupToor Dal
10-15Curry Leaves
2tbspTamarind paste
1/2tspTurmeric powder
1/4cupCashew pieces
Salt to taste
4tbspVegetable Oil
4tbspGhee
Bisi Bele Bhath Powder
1cupCoriander Seeds (Dhania)
1cupRed Chillies
1cupDry (dessicated) grated coconut
1tbspChana Dal
1tbspUrad Dal
1.5tspFenugreek (Methi) seeds
1tspCumin seeds (Jeera)
1"pieceCinnamon (Dal Chini)
2Cloves (Lavang)
1/4tspAsafoetida (Hing)
1tspMarathi moggu (Capers)Optional
Instructions
Make Bisi Bele Bhath Powder
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.
Roast dry coconut separately until golden brown. Add this to the powder and grind once again.
Make Bisi Bele Bhath
Pressure cook the toor dal.
Cook all the vegetables using just enough water to submerge the vegetables until they are half cooked. Add the cooked toor dal to the vegetables. Add turmeric. Stir and continue to cook.
When vegetables are almost cooked, add salt, tamarind paste, curry leaves and asafoetida. Add 2-3 tbsp bisi bele bhath masala for desired level of spiciness. Stir and cook for 10 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 sambar (dal). Add salt and cook until the rice is fully cooked and begins to break down and the whole mixture becomes creamy. Add 2-3 tbsp of ghee as you stir and cook the rice.
The bhath will become very thick when it cools. So, it is better to add water and keep it reasonably thin while cooking. Set this aside. Add the rest of the ghee and give it a good stir. Adjust the salt and spice level before turning off the heat.
Make Vaggarnae. In a pan, heat 2 tablespoons 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.
Notes
You will have some Bisi Bele Bhath powder leftover. Store in an airtight jar for up to 6 months. It can be used as a substitute for sambar powder.