2 cups yellow moong dal
2 cups thick beaten rice
1 cup chopped vegetables (french beans, peas & carrots)
1 tsp thick tamarind juice
¼ - ½ tsp powdered jaggery
1 tomato chopped
2 tbsp bisibelebath powder (You can see the recipe here or just use MTR bisibelebath. I used MTR as the powder was all over & did not have energy to prepare the powder)
Salt according to taste
3 tbsp grated dry coconut
2 tbsp ghee/clarified butter
½ tsp mustard seeds
2 tbsp peanuts
1 medium sized capsicum sliced
8-10 curry leaves
1 red chilli (broken)
A generous pinch of hing
- Pressure cook the moong dal & chopped vegetables separately for 1-2 whistles
- Take a broad pan, add 2 cups of water & tomatoes to it. Add tamarind juice too & allow the tomatoes to get cooked completely.
- Meanwhile, wash the beaten rice & soak it in water.
- Add the jaggery, salt, bisibelebath powder, grated dry coconut to the cooked tomato mixture & keep stirring.
- Add cooked vegetables & dal to it. Allow it to boil for 2-3 mins.
- Now add the soaked beaten rice & reduce the flame. Cook on slow flame for 20 mins (Add water if mixture becomes too thick). Keep mixing in between as it gets burnt easily.
- Prepare the tempering by heating ghee in a separate pan. When ghee is hot, add mustard seeds. When mustard seeds splutter, add curry leaves, peanuts & cashew nuts. Fry till cashews & peanuts turn golden brown. Add red chilli, capsicum & fry for 2-3 mins. Add asafoetida & pour the tempering on the mixture prepared.
- Mix it well & serve it hot with papad or chips.