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Bisi Bele Baath
Bisi Bele Baath, the traditional, much loved, one-pot dish of Karnataka is a healthy and spicy vegetable ‘kichadi’. Rice with lentil along with seasonal vegetables and a specially roasted and ground spice powder gives the distinct aroma and flavour to this dish.
Wash and soak the rice and dal separately for 30 minutes.
Soak the peanuts in water for about 30 minutes.
Cut all the vegetables.
Soak the tamarind in hot water to get the extract.
In a pressure cooker cook the rice and the lentil in separate containers. You may add the peanuts along with the rice.
In a thick-bottomed kadai heat some oil, add the chopped onions and sautee for some time.
Next add the chopped vegetables and tomatoes and sautee for few more minutes. Add water, cover with lid and allow the vegetables to cook.
Once the vegetables are cooked add the bisi bele spice powder, tamarind extract, salt and the jaggery at this stage.
Then take out the cooked tur dal, mash it slightly and add to the kadai.
Next add the cooked rice and peanuts. Add enough water for the required consistency. Cook for another 5 minutes until all the ingredients are well mixed and the spices and vegetables are well blended with the rice and dal.
In a tadka pan, heat the ghee, to this add the mustard seeds, red chillies, asafoetida, cashewnuts, curry leaves and toss it over the hot bisi bele rice.
Serve with raita and papadam/appalam. Alternately garnish the rice with some crunchy namkeen like mixture or boondi (popular Indian savory snack).