Bisi bele bhath recipe

INGREDIENTS:

1. Rice - 2 cup
2. Pigeon pea - 1 cup
3. Chopped Onion - 1
4. Chopped Carrot - 1
5. Chopped Potato - 2 small
6. Chopped green beans - 1 cup
7. Pea - 1 cup
8. Chopped Tomato - 1
9. Turmeric powder - 1 teaspoon (tsp.)
10. Sambar powder - 2 teaspoon (tsp.)
11. Tamarind juice or water - 1 cup
12. Ghee - 2 tablespoon (tbsp.)
13. -- For making masala powder --
    1. Shredded coconut - 1/4 cup
    2. Fenugreek seed - 1/2 teaspoon (tsp.)
    3. Coriander seed - 1 teaspoon (tsp.)
    4. Split black gram - 2 teaspoon (tsp.)
    5. Split bengal gram - 1 teaspoon (tsp.)
    6. Dry chili - 3
14. -- For Tempering--
    1. Clove - 1
    2. Cardamom - 2
    3. Mustard seed - 1 teaspoon (tsp.)
    4. Curry leaf - 10
    5. Coriander leaf - 15
    6. Chopped Green chili - 2
15. Salt - to taste

PREPARATION:

1. Pressure cook the pigeon pea by adding 1 1/2 - 2 cups of water.
2. Cook rice by adding 5 cup of water in a pressure cooker or in a pan. NOTE: must be cooked like a very thick paste
3. Roast coconut, fenugreek seeds, coriander seeds, split bengal gram, split black gram, dry chili and grind to a thick paste by adding little water as possible.
4. -- Making Sambar--
   1. In a pan add tamarind water or juice, sambar powder, turmeric powder, salt to taste and bring to boil.
   2. Now add (all the vegetables) carrot, potato, green beans, peas, tomato and continue cooking. 
   3. In the mean time heat ghee; add mustard seeds once it stop splattering add curry leaf, green chili, clove, cardamom, onion and sauté until onion turns golden brown. Add this to boiling sambar.
   4. Now add cooked pigeon pea, coriander leaf, salt to taste and continue boiling until raw smell is gone, vegetables are cooked and the right thickness is attained.
   5. Now add this to cooked rice and mix well and serve. NOTE: You can add more ghee if you want.

NOTES: