Bisi bele bath

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  1. Soak 1 gooseberry sized ball of tamarind in 1 cup of hot water for 15-20 minutes. Squeeze the tamarind well. Strain the tamarind extract and keep aside.
  2. Dry roast 1/2 cup of desiccated coconut powder till golden brown in colour. Let cool completely to room temperature.Grind to a fine powder using a mixer/grinder.
  3. Cook 3/4 cup of toor dal adding 2 cups of water, 1 big garlic clove, 3/4 tsp. of salt, 1/4 tsp. of turmeric powder and 1 tsp. of ghee. Simmer for 10 minutes after the first whistle. Open the cooker after the pressures completely subside.
  4. Cook 1 cup of sona masoori rice (pre-soaked in water for 15-20 minutes and then drained) adding 2.5 cups of water, 1 tsp. of salt and 2 tsps. of ghee. Simmer for 5 minuets after the first whistle. Open the cooker after the pressures completely subside.
  5. For the Bisi bele bath masala, dry roast 2 tbsps. of chana dal and 2 tsps. of urad dal till they turn golden brown in colour. Keep aside. Heat 1 tbsp. of ghee and add 2 heaping tbsps. of coriander seeds, seeds of 2 green cardamom, 1″ piece of cinnamon, 2 kashmiri dry red chillies, 4 cloves, 1/2 tsp. of cumin seeds, 1 tsp. of poppy seeds, 1/4 tsp. of grated nutmeg, 3/4 tsp. of pepper corns, 3/4 tsp. of mustard seeds and 1 marathi moggu for a minute. Add 1/4 tsp. of fenugreek and roast again for a minute. Add 1/4 tsp. each of turmeric powder and hing and mix. Switch off heat. Grind to a fine powder along with the roasted dals. Mix the Bisi bele bath masala with 1/4 cup of warm water and keep aside.
  6. Heat 1 tbsp. of oil and add 10 shallots (just peeled) and fry for a minute on medium high heat. Add 2 carrots (cubed), 1 cup of frozen peas, 15-20 french beans (chopped), 2 cups of water, 3/4 tsp. of salt and bring the mixture to a rolling boil. Cover cook on low heat for 15 minutes.
  7. Heat 2 tbsps. of oil in a deep pan. Add 1 tsp. of mustard seeds and allow to pop. Add curry leaves and 1/2 tsp. of hing. Add the tamarind extract, cooked rice, dal, veggies along with any left over water, bisi bele bath masala, desiccated coconut powder, 1 cup of water, salt, 1/2 tsp. of sambar masala and boil for 5 minutes on medium heat.
  8. Heat 3 tbsps. of ghee in a wok and toast 1/3 cup of cashews till golden in colour.
  9. Pour this over the bisi bele bath.
  10. Serve hot with raitha and pappad.
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