Bisi Bele Bath

Ingredients

• 200g short-grain rice
• 150g toor dal
• 1/2 tsp turmeric
• 1 walnut-sized ball of tamarind, or 2 tbsp tamarind paste
• 1 carrot, diced
• 100g green beans, cut into 2cm lengths
• 80g frozen peas
• 1 potato, diced
• 8 shallots, peeled and left whole
• 1 tomato, chopped
• 2 tsp salt
• 1 tbsp jaggery, grated
• 4 tbsp ghee
• 1 tsp black mustard seeds
• 1/4 tsp asafoetida
• 20 fresh curry leaves
• 2 dried red chillies
• 20 cashew nuts
• 2 tbsp coriander seeds, for the masala
• 1 tbsp chana dal, for the masala
• 1 tsp urad dal, for the masala
• 1 tsp cumin seeds, for the masala
• 1/2 tsp fenugreek seeds, for the masala
• 8 dried Byadgi chillies, for the masala
• 5cm cinnamon stick, for the masala
• 4 cloves, for the masala
• 1/4 tsp grated nutmeg, for the masala
• 1 tsp poppy seeds, for the masala
• 4 tbsp grated coconut, for the masala

Before you cook

• Rinse the rice and the toor dal separately until the water runs clear.
• Soak the tamarind in 250ml of hot water for 20 minutes, squeeze out the pulp and strain.
• Dice all the vegetables to roughly 1.5cm pieces.

Steps

1. Set a dry heavy pan over a medium-low heat and add all the whole masala spices except the coconut and poppy seeds.
2. Roast for 5 minutes, stirring constantly, until the lentils are golden and the chillies smell sweet rather than sharp.
3. Add the poppy seeds and grated coconut and roast for 3 minutes more, until the coconut is chestnut brown.
4. Tip the mixture onto a plate to cool completely, then grind it to a fine powder and set it aside.
5. Put the toor dal in a pressure cooker with the turmeric and 500ml of water and cook for 10 minutes at high pressure, or simmer covered for 40 minutes.
6. Mash the cooked dal smooth with a wooden spoon.
7. Put the rinsed rice in a pan with 500ml of water and 1 tablespoon of ghee, bring to the boil, then cover and cook on the lowest heat for 12 minutes until soft and slightly overcooked. Bisi bele bath wants soft rice, not separate grains.
8. Bring the tamarind water to the boil in a large pot and add the carrot, beans, potato and shallots.
9. Simmer for 12 minutes until the vegetables are tender, then add the peas and tomato and cook for 3 minutes more.
10. Stir in 4 tablespoons of the ground masala, the salt and the jaggery, and simmer for 5 minutes.
11. Add the mashed dal and 300ml of hot water and stir until smooth.
12. Fold in the cooked rice and simmer over a low heat for 10 minutes, stirring often from the bottom so nothing sticks.
13. Loosen with more hot water until the mixture flows slowly off the spoon, because it will thicken as it sits.
14. Heat the remaining ghee in a small pan and fry the cashews until golden.
15. Add the mustard seeds, and when they pop add the asafoetida, dried chillies and curry leaves and fry for 15 seconds.
16. Pour the tempering over the bisi bele bath, stir once, and serve very hot with boondi and papad.