Name: Bisi Bele Bath or Sambar Sadam recipe by Meena C R at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 5
Ingredients: 150 gms Green Bell Pepper diced; 150 gms Yellow Bell Pepper diced; 150 gms Red Bell Pepper diced; 8 to 10 Madras Kanda | Shallots peeled; 1 Gajar | Carrot diced; 2 Baingan | Brinjal diced; 100 gms Fresh Peas; 100 gms French Beans cut to 1 inch pieces; 2 Tomatoes roughly chopped; 1 Potato peeled and diced; 1/2 tsp Hing | Asafoetida Powder; 1 lemon size Imli | Tamarind extract in 2 cups water; 2 tsp Vellam | Gur | Jaggery; 4 tblsp Fresh Dhania | Coriander Leaves finely chopped; 3 tsp Salt | To taste; Bisi Bele Bhaat Masala Powder; 1 tblsp Channa Dal; 1 tblsp Urad Dal; 3 Lavang | Cloves; 3 Green Elaichi | Cardamom Pods; 4 Sukhi Lal Mirch | Dried Red Chilli; 1 tblsp Methi | Fenugreek Seeds; 1 tblsp Khuskhus | Poppy Seeds; 2 tblsp Dhania | Coriander Powder; 1/4 cup Fresh Coconut grated; 1 tsp Haldi | Turmeric Powder; For Tempering; 1 tblsp Homemade Ghee | Clarified Butter; 1 tsp Rai | Mustard Seeds; 1/2 tsp Jeera | Cumin Seeds

Preparing Bisi Bele Bath Masala Powder Dry roast Channa Dal and Urad Dal in a kadhai on medium heat till they become slightly brown. Stir continuously so that the dal does not get burnt.

Add dalchini, lavang and elaichi. Saute for few seconds. Add methi, dhania seeds and dry red chillies. Saute on low flame till the chillies begin to change colour and a fragrant aroma wafts from the spices.

Add khuskhus and grated coconut. Saute for a minute till coconut becomes a bit dry. Add haldi and hing. Saute to mix well. Turn off gas and transfer to a plate to cool.

Grind to a slightly coarse powder without adding any water. Keep aside.

In a vessel add rice and toor dal. Wash well and drain. Add 5 cups water and soak for 30 minutes. Add haldi and mix well.

Pressure cook rice and toor dal along with the soaked water for 3 whistles. Then reduce flame to low and let it simmer for 5 minutes. Switch off the gas and once pressure is released, remove the cooked rice and toor dal. Keep aside.

In a pressure cooker add all the vegetables, imli water, jaggery, salt and Bisi Bele Bath Masala Powder. Mix well. Pressure cook for 2 whistles and then switch off gas.

By the Quick Release Method, remove the steam and open the pressure cooker. The vegetables would be cooked and appear like Sambar. Mix well.

Add cooked rice and toor dal along with the steamed vegetables. Mix well. Place pressure cooker on gas without the lid and cook till it comes to a boil. Mix well and switch off the gas.

Prepare Tempering In a kadhai heat ghee and add jeera, rai, dried red chilli and kadhi patta. As the rai crackles, switch off the gas and pour the tempering on top of cooked Bisi Bele Bath.

Add half of the chopped dhania and mix well. Transfer to a serving bowl. Garnish with remaining chopped dhania.

Serve hot with a garnish of Masala Boondi, Potato Wafers and Tomato Onion Raita.