Bisi Bela Bath

I love this South Indian Kichdi!

Spicy, tangy and tasty. Karnataka special!

The additional of Sambar powder masala with some garam masala and tamarind gives it an authentic twist to the North Indian Kichdi.

It has all the components a Mom would want her kids to eat - rice, dal and vegetables.

Wholesome and nearly a one pot dish!!

Great for picnics or for packed lunches.
Serve hot or cold with potato roast / pappad.

Recipe Courtesy: Mrs. Shanthi Ganesh

This quantity was sufficient for the four of us.

Rice - 1 cup

Turdal - 1/2 cup

Tamarind - 1 lime size ball

Vegetables* - 3 cups

Small onion / shallots - 1/2 cup (optional)
Tomato - 1 large

Curry leaf - 2 sprigs

Cashew nut - 2 tbsp

Ghee - nearly 3 tbsp

Salt

Turmeric powder - 1 tsp

Garnish: (not in pic)
Ghee / refined oil - 1 tbsp
Coriander leaf (optional)
Mustard seeds  - 1 tbsp
Red chilli - 2, broken 

Masala:

Coriander seeds - 1 tbsp

Kadala parippu / channa dal - 1 tsp

Urad dal - 1/2 tsp

Red chilly - 6

Cloves - 4
Pepper corns - 8 to 10

Cinnamon stick - 2 inch

Asafoetida - 1 small ball or 1 tbsp asafoetida powder

Coconut - 2 tbsp

Wash and soak the rice and tur dal together for 10 minutes.
* Vegetables : I have used carrot, potato, green peas and cauliflower.
Choose your own vegetables like brinjal, drumstick, capsicum.

Take a heavy bottomed vessel.
Add 1 tbsp ghee and first fry the cashewnuts till golden. Move aside.
In the rest of the ghee, add the chopped onions (if using) and curry leaf. Fry till the onion turns golden and the curry leaf crisps up. Move aside.
Then we start the masala.

First fry the asafoetida ball in the remaining ghee, if  you are not using asafoetida powder and move it aside.

Fry the other ingredients, except coconut in the remaining oil till dals turn red. Add the coconut at the very last and turn off flame. Continue stirring till vessel cools. Keep aside.

In the same vessel, boil 4 cups of water with salt, turmeric powder and 1 tbsp ghee.
Add the washed and soaked rice and tur dal into it.

By the time the rice and dal gets cooked, do the other prep work. Cut the vegetables in desired shape, extract tamarind pulp (2 cups) and powder the masala.

Once the rice and dal get half done, add the vegetables, tomato and tamarind pulp.

Now mix very well and boil. Once boiled, reduce flame and continue cooking till the vegetables soften.
Open in between, stir well and add more water , if necessary.

Once the vegetables soften and rice gets mashed, add the masala powder.

Mix very well and add 1 tbsp ghee.

Then add in the fried onion and curry leaf. Continue cooking on a low flame for 2 to 3 minutes.

That is it!
Splutter and add the mustard and red chilli in the rest of the ghee / oil.
Garnish and serve with pappad.