Bisi Bele Bath Recipe

Ingredients

For Rice:

• 1 cup regular rice, (i used sona masuri rice)
• ¼ cup raw peanuts
• ¼ tsp. rock salt, (edible and food grade) (sendha namak)
• 2½ cup water, for cooking the rice

For Dal:

• ¾ cup arhar dal, (tuvar dal or pigeon pea lentils)
• ½ tsp. turmeric powder
• 2 cup water

For Bisi Bele Bath:

• 1 carrot, medium, or 100 to 120 grams carrot
• 20 french beans, or 80 to 100 grams french beans
• ½ cup peas, (matar), or 60 to 70 grams peas
• 4 brinjals, (baingan or aubergine), small, or 80 to 100 grams baingan
• 1 onion, medium, or 3 to 4 shallots or 80 to 100 grams onions or shallots
• 1 tomato, medium, or 80 to 100 grams tomatoes
• 1 tbsp. seedless tamarind, tightly packed, soaked in ½ or ⅔ cup water
• 2½ cup water, for cooking the vegetables
• 1 cup water, added later
• 3 tbsp. bisi bele bath masala, dissolved in 1 cup water
• ¼ tsp. rock salt, (edible and food grade) for cooking the vegetables
• 1 tsp. rock salt, (edible and food grade) added later or add as required
• 2 tbsp. coconut, unsweetened, desiccated

For Tempering Bisi Bele Bath:

• 4 tbsp. Ghee, or oil
• 2 marathi moggu, (optional)
• 1 tsp. mustard
• 3 dry byadagi, or bedgi chilies or dry red chilies
• 15 curry leaves
• ¼ tsp. asafoetida, (hing)
• 20 cashews