Bisi bella bath

Ingredients:

• Rice -1 cup thick avalakki(poha) available at Indian supermarkets
• Toor dal - 1/4 cup + 2 spoon
• Tamarind - Small lemon size 
• 3 cups mixed vegetables cut lengthwise(carrots, beans, potato, peas, lima beans)
• 3 tablespoons bisi bele bath powder (Recipe follows)
• 2 teaspoons salt
• 5  and 1/2 cups water
• Small onion - 7 shallots
• Tomato - 1 
• Oil - 5 tablespoons
• Mustard seeds - 1/2 tablespoon
• Urad dal - 1/2 tablespoon
• Fenugreek seeds - 1/4 tablespoon

For Bisi Bele Bath Powder:

The powder can be made ahead and stored in an air tight container.

The powder is also readily available at Indian supermarkets by popular brand names like MTR.

• 2 tablespoons urad dal
• 2 tablespoons chana dal
• 1/4 cup coriander seeds
• 1/4 cup dried red chillies
• 1/2 teaspoon methi(fenugreek) seeds
• 1/4 teaspoon hing(asafetodia)
• 1 inch piece cinnamon
• 2 cloves
• 2 cardamoms
• 1/2 teaspoon turmeric powder
• 1 teaspoon oil

Fry all the above ingredients in oil. When the dals are golden brown turn off the stove. Mix well and allow it to cool completely and powder in a mixer or spice mill.

For Seasoning: (Optional)

• 1 tablespoon ghee(clarified butter)
• 1 teaspoon mustard seeds
• 1/4 teaspoon hing(asafetodia)
• 2 tablespoons peanuts
• 1 tablespoon cashew nuts
• 1 spring curry leaves

Method:

• Pressure cook toor dal in 1 cup of water with a pinch of turmeric and 1/2 spoon oil.
• Soak tamarind in 1/2 cup water for 15 minutes. Squeeze out the juice and set aside. If using ready tamarind paste measure 1/2 tablespoon.
• Soak rice for about 30 minutes in water. 
• Heat oil in a pan and add mustard seeds after it splutters add urad dal and fenugreek seeds. Then add shallots and tomato fry till it reaches golden brown color.
• After that add all the vegetables and fry them for 3 minutes and then add the sambar powder, now fry the whole mixture for 2 minutes.
• Now add the mixture to the pressure cooker along with pressure cooked toor dal.
• Then add rice, tamrind water, salt, a pinch of turmeric powder and 1/2 tablespoon rasam powder (optional). Finaly add remaining water and close the pressure cooker.
• Pressure cook for 7 whistles.
• In a small kadai heat ghee(clarified butter).
• Add mustard seeds and hing. When they splutter add cashew nuts, peanuts and curry leaves.
• When the cashew nuts are golden brown and peanuts open up, pour the seasoning over the bisi bele bath.