Saturday, 13 October 2012


I call this as one pot meal. A classic Karnataka rice dish. A wholesome nutritious meal with carbohydrates, proteins and vitamins.

Toor Daal – ½ cup
Rice – 1 cup
Besi bela bath Powder – 3 tbsp
Finely chopped vegetables of your choice – 1 cup
Onion – 1 thinly sliced
Tomato – 1 thinly sliced
Pulp taken from ½ a lemon size tamarind

For Besi bela bath powder:

Coconut grated / sliced – 1 tbsp
Urad daal – 1 tbsp
Chana daal – 1 tbsp
Cinnamon – 1 inch stick
Cloves – 4
Cumin – 1 tsp
Red Chilli – 7 to 8
Fenugreek seeds – ¼ tsp
Mustard – ¼ tsp
Coriander Seeds – 1 tbsp
Roast them all on medium flame, let it cool and grind it into powder.

Note: You can do the same in large quantities and preserve the powder for up to 1 month.

Wash and Soak rice and daal separately.
Pressure cook the daal and keep it aside.
In the meantime heat oil in a broad pan
Add mustard, jeera, dry chilli and curry leaves.
Once they splutter, add green chilli and onion. Sauté for a moment
Add chopped tomato and then Vegetables. Stir everything slowly and cover it with lid to get steam cooked for about 5 minutes.

Now add turmeric , hing and the soaked rice and the boiled daal to the vegetables. 

Add 3 cups of water, mix everything and cover the pan.
Once the rice is ¾th cooked then, add the besi bela bath powder and tamarind pulp.
Once again stir everything, reduce the flame to medium low and cook the rice till soft.

Note: You can cook daal along with the rice.

Serve with kaara boondhi...

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