Bisi Bele Bhaat

Today am back, with another rice recipe.  This recipe is synonymous with Bengaluru, Karnataka.  Though I must say I make two versions of this lovely rice recipe.  This one that I am putting up today is a shortcut or a cheat recipe to the actual one, why do I say so, cause I make this with a sambhar powder.  Will put up the authentic recipe soon.  So let's see how to make this wonderful rice. 

Serves: 2

INGREDIENTS:

Rice	1 cup
Pigeon peas lentil (toor dal)	3/4 cup
Onions	2 medium
Tomatoes	2
Green peas	1/4 cup
Carrot	1 chopped
French beans	10-12 chopped
Salt	1 tsp
Ghee	1 tbsp+ 1 tsp
Cashew-nuts	10-12
Cumin seeds	1/4 tsp
Tamarind paste	1/2 tsp
Curry leaves	6-8
Sambhar powder	2 tsps

METHOD:

1.       Wash the rice and lentils a couple of times and soak it in water for 15 minutes.

2.       Cut the onions into thin long slices, chop the tomatoes, reserve. 

3.       Heat a pressure cooker and add a tablespoon of ghee, once it is hot add the cumin seeds and let it splutter.  Add curry leaves and the chopped onions and tomatoes.  Sauté  till the onions turn translucent and the tomatoes turn mushy.

4.       Add the french beans, carrots and green peas and mix well.  Add the tamarind paste and mix well with the veggies. 

5.       Drain the water from the rice and lentils and transfer them into the pressure cooker.  Add the sambhar powder and 5 cups of water.  Add the salt and let it cook upto 5 whistles.

6.    Garnish with cashew nuts roasted  in ghee.

7.       Serve hot with pappadams/potato wafers or like they serve in Bengaluru, with spicy boondi (spicy chickpea pearls) and raita.

Authentic way and pictures coming up soon.