Servings - 4 - 6

Method:

• 2 tablespoons oil 

• 2 onions 

• 2 tomatoes  

• 2 carrots 

• 1 cup green beans 

• 1 green capsicum 

• 1 cup green peas 

• 1 cup masoor dal (washed and drained) 

• 2 cups of rice (rinsed and drained)  

• Salt to taste 

• 1/4 bisibele bath powder (Extra if required) https://youtu.be/sM8cIVB-Fjw

• 2 tablespoons dry coconut powder 

• 1 tablespoon jaggery 

• 10 cups of water 

• Gooseberry-sized tamarind juice  

For Tempering:

• 1/4 cup ghee 

• 1 teaspoon mustard seeds 

• 4 dry red chillies 

• 1/2 tsp hing 

• Curry leaves  

Method: 

1. Chop all the vegetables, onions and tomatoes. 

2. Wash the rice and dal, and keep that aside. 

3. Heat the oil in a pressure cooker, and add onions, Saute the onion for 1 to 2 minutes, and then add tomatoes. 

4. Cook the tomatoes until soft. 

5. Add the vegetables, washed rice, dal, salt, bisibele bath powder, dry coconut powder,  jaggery, 10 cups of water, and tamarind water. 

6. Mix well and adjust the salt and bisibele bath powder. 

7. Pressure cook it for 1 - 2 whistles. 

8. Allow the pressure to go down on its own. 

9. Meanwhile, in a separate tempering pan, heat the ghee. 

10. When the ghee is melted and hot, add mustard seeds, and let them splutter. 

11. Next, add red chillies and stir. Now add hing and stir, then add curry leaves. 

12. Once the curry leaves are crispy, turn off the heat. 

13. Open the presser cooker and mix the rice well. (If the rice is thick, add some boiling water). 

14. Add the tempering to the rice and mix again. 

15. Serve hot bisibele bath with curd rice.