Ingredients you will need:
1 cup Rice
1 cup Toor Dhal
1 large Carrot(cut into small pieces 1″ long)
Few Green Beans(cut into small pieces 1″ long)
1/2 cup green peas
1 small tomato, diced
Besibele bath paste mix
salt – to taste
For Seasoning:
4 tbsp Ghee or Oil
1/2 tsp black mustard seeds
1/4 cup peanuts or cashews
4 curry leaf stalks
Preparation:
Clean and wash rice and lentil and pressure cook them together with 5 cups of water until both rice and lentil are mushy. If you don’t have a pressure cooker, cook rice, lentil and vegetables on stove top with 7 cups of water till well done(mushy).
If the mixture is too thick, add hot water little by little. Keep it at semi solid consistency. Mix the Besi bele bath paste into this mixture.
In a small skillet, add ghee or oil. As the ghee is hot, add mustard seeds, and peanuts/cashews. As the peanuts start to change in color, Add curry leaves just switching off and add to the rice-lentil-veggie mixture.
Serve with chips.
1 cup Rice
1 cup Toor Dhal
1 large Carrot(cut into small pieces 1″ long)
Few Green Beans(cut into small pieces 1″ long)
1/2 cup green peas
1 small tomato, diced
Besibele bath paste mix
salt – to taste
For Seasoning:
4 tbsp Ghee or Oil
1/2 tsp black mustard seeds
1/4 cup peanuts or cashews
4 curry leaf stalks
Preparation:
Clean and wash rice and lentil and pressure cook them together with 5 cups of water until both rice and lentil are mushy. If you don’t have a pressure cooker, cook rice, lentil and vegetables on stove top with 7 cups of water till well done(mushy).
If the mixture is too thick, add hot water little by little. Keep it at semi solid consistency. Mix the Besi bele bath paste into this mixture.
In a small skillet, add ghee or oil. As the ghee is hot, add mustard seeds, and peanuts/cashews. As the peanuts start to change in color, Add curry leaves just switching off and add to the rice-lentil-veggie mixture.
Serve with chips.
