Poha Bisibele Baath (Spicy and Savory Poha-Lentil dish)

To make the bisibele bath powder: Dry roast coriander seeds, cumin seeds, urad dal, chana dal, methi seeds, cloves, cinnamon, Marathi moggu, hing and black peppercorns in a wide saucepan until lightly roasted; about 5 to 6 minutes.

Remove from pan and add the grated coconut, curry leaves and red chillies. Roast again for a few minutes on low heat until the coconut turns light golden brown. Set aside both to cool.

Transfer both the roasted spices and coconut mixture into a dry grinder and blend to a fairly fine powder. Bisibele bath powder is ready.

Pressure cook toor dal for 2 to 3 whistles until soft and well cooked. Meanwhile, cook chopped vegetables in a pressure pan with a little water for one whistle or in a saucepan with water; remove and keep aside. Wash poha and drain.

Squeeze and extract tamarind pulp from the soaked tamarind; keep aside. Now, in a large saucepan, heat oil and 1 tablespoon ghee. Once they are hot, add the mustard seeds. As soon as the seeds start to splutter, add curry leaves and hing.

After a few seconds, stir in the cooked vegetables along with the water in which it was cooked, turmeric powder, salt to taste and cooked dhal. Add tamarind water to the mixture. If you are using tamarind paste instead, add it now.

Mix well and once it comes to a boil, add 2 to 3 tablespoons of bisi bele bath powder and give it a good stir. Add more water if necessary.

Now, when the vegetables and spices are well mixed, and the mixture comes to a boil, add washed and drained poha and stir well. Add about more water (about 1 cup or more) and give it a good mix.

Cook for about 2 to 3 minutes. The mixture should be of flowing consistency as it thickens while cooling.

Do a taste test and add more tamarind, salt or bisi bele bhaath powder if needed. Stir in 1 tablespoon of ghee and mix well. For additional crunch, roast few cashew nuts or peanuts in a little hot ghee and add to the poha bisi bele bhath.

Serve hot savory, spicy, south Indian poha bisi bele bhath with additional ghee along with potato chips, boondis (crispy deep fried chickpea batter balls), curd etc.