1 spn coriander
1/2 spn jeera
1/2 spn urad dal
Chana dal-1 table spn.
7-8 methi seeds
4-6 pepper corns
5-6 Red chillies
Garam masala- less than 1/4 spn
Tamarind pulp-1 table spoon
Turmeric powder-1/4 spn
Roast all of the above ingredients except turmeric powder, tamarind and asafoetida on low flame one by one and grind it to a coarse powder.
For the bisibele baat:
Chop 1.5 cups of veggies of your choice and keep aside.
You may use potatoes, carrots, peas, beans, lauki,cauliflower and cashewnuts.
2 chopped onions
1 chopped tomatoes
1 handful chopped coriander leaves
Salt to taste
Tuvar dal 1 vati(soak for about 20 mins
Brown rice-2 vatis(soaked for 30 mins)
Cook the soaked brown rice and dal with 2 cups of water and keep aside.
In a pan heat 1.5 table spoonful of ghee and add 1/4 spoonful of mustard, 2 sprigs of curry leaves(chopped finely)
1/4 spoonful of jeera and 5-6 methi seeds.
When they begin to splatter add the chopped onions and saute for 3-4 mins and add 1 cup of water. Add in the vegetables n cook on low flame for about 15 mins until they are well cooked.
Now mix in the cooked dal and rice. Add salt and the roasted n ground coarse bisi bele baat powder. Add in the Asafoetida pdr, turmeric pdr and tamarind pulp. Mix well and cook on low flame for another 10 mins.
Garnish with chopped coriander leaves and the dish is ready to be served.
You may have it with potato chips, sev or boondi raita and pickle.