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.
Garnish with Cashew nuts and serve hot with Papad, Sandige, and Raitha.