Bisi Bele Bath

Wash the rice and toor dal together. Pressure cook with 600 ml water and turmeric powder for 4–5 whistles until both are very soft and mushy. Mash lightly and set aside.

Soak tamarind in 200 ml warm water for 15 minutes. Squeeze and extract the pulp, discarding the fibres.

Dice the carrots, potato, and beans into small pieces. Boil or steam them until just tender. Set aside.

In a large pot, heat 2 tbsp ghee over medium heat. Add chopped onion and sauté until translucent. Add chopped tomatoes and cook until soft.

Add the tamarind extract and bring to a simmer. Cook for 5 minutes.

Add the bisi bele bath powder and jaggery. Stir well and cook for 3 minutes.

Add the cooked vegetables (carrots, beans, peas, potato) and mix.

Add the cooked rice-dal mixture to the pot. Stir everything together thoroughly. Add more water if needed to achieve a thick, porridge-like consistency.

Season with salt and simmer on low heat for 10 minutes, stirring frequently to prevent sticking.

Prepare the tempering: heat remaining ghee in a small pan. Add mustard seeds and let them splutter. Add dried red chillies, curry leaves, asafoetida, and cashew nuts. Fry until cashews are golden.

Pour the tempering over the bisi bele bath and mix gently.

Serve hot with a dollop of ghee on top, accompanied by papad and boondi raita.