A wholesome meal prepared using beaten rice, lentils, and vegetables.
Time Required: 25 Minutes
1 Cup thick Avalakki / Beaten Rice / Poha
½ Cup Hesarubele / Green Gram Split or Thogari bele / Pigeon peas split / Tuvar Dal
1 Lemon sized Tamarind Ball soaked in water
½ tsp Jaggery
4 tsp Bisibelebhath Powder
4 – 5 French Beans, chopped into 1 cm pieces
1 Carrot, peeled and chopped into 1 cm pieces
1 small Potato, peeled and chopped into 1 cm pieces
1/4 Cup Shelled Peas
2 tsp Oil
¼ tsp Mustard Seeds
A pinch of Asafoetida
¼ tsp Turmeric Powder
Few Curry Leaves
Few Cashew nuts
4 tbsp Ghee / Clarified Butter
Salt to taste
Cook the lentil of your choice. Boil vegetables with salt. Wash Avalakki in water. Sieve and keep aside. Heat a teaspoon of Ghee and fry Cashew nuts until golden brown.
Add cooked lentil/dal to the boiled vegetables.
Add Tamarind water, Jaggery, Bisibelebhath Powder, and Salt. Mix well.
Let it cook for 2 to 3 minutes. Add Avalakki and 1 tbsp Ghee.
Mix well. Let it cook for 2 to 3 minutes. If it is too thick, add a cup of water and cook again.
Heat Oil in a separate kadai, add Mustard seeds and when they splutter, add Asafoetida, Turmeric Powder, and Curry leaves. Add this to the Avalakki Bisibelebhath and mix well.