Another simple, delicious and easy recipe from my kitchen. I like the look of this rice because of it’s wonderful, refreshing green color. It is also extremely easy to put together and can make for a satisfying meal.
You will need:
1 Large bunch of Spinach Leaves
2 cups Rice – I use Sona Masoori Rice. You can even use Basmati Rice for this recipe.
6 to 10 Green Chillies (Depending on how spicy you like it, 10 will make it medium spicy)
Fresh Ginger – 4 small chunks (or 2 tbsp grated)
1 tsp Garam Masala Powder
Salt to taste
4 tbsp Oil
a few whole masalas (Cloves, cinnamon, cardamom, star anise, stone flower etc. )
1. Cook the rice in a electric cooker or stove top until done. I use the ratio 1 cup rice : 2.5 cups water for Sona Masoori Rice. If using Basmati, use 1 cup rice: 2 cups water ratio. After the rice is done, spread on a large platter or mixing bowl and allow to cool slightly.
2. Wash the Spinach leaves (Palak leaves) and keep aside.
3. Combine the peeled ginger chunks (or grated ginger), washed green chillies and spinach leaves in a mixer or food processor. Add 1/4 cup water and grind into a smooth paste.
4. In a pan, heat the oil. Season with the whole masala ingredients. Allow to fry for a minute.
5. Then add the ground spinach paste. Mix well.
6. To this add turmeric powder and 1/4 tsp salt. Saute and fry the paste for about minutes by stirring in between.
7. Add the garam masala powder and mix well. Keep the stove on medium heat. You will see that all the water evaporates. This will take about 10 minutes. The paste will loose its raw smell and will come together. The oil will start to leave the sides.
8. Turn off the stove. Then add the cooked rice and salt as needed.
9. Mix well and gently. Mix thoroughly until well mixed.
10. Serve hot with raita on the side. Here yummy spinach rice is served with cool and refreshing cucumber raita!!
This delicious and nutritious Brown Rice Khichdi can be put together in less than 1/2 hour, is super tasty and is an ultimate comfort food.
We love Khichdi’s at home. A Khichdi is nothing but a one pot meal of Rice, Dal or Lentils and optionally vegetables. I make about 4 types of Khichdi and really this is one of those dishes that you can improvise and modify to suit your taste buds.
I especially like making this one pot meal when I am pressed for time and when the weather is getting colder, very comforting for the fall/winter weather.
You will need (Serves 4):
1 cup Brown Rice
1/2 cup Moong Dal
1/2 cup Masoor Dal
1 tbsp Channa Dal
1 Medium sized Onion – Peel, Wash and Chop into cubes
4 to 5 Green Chillies – Wash and chop fine
1 tbsp Grated Ginger
2 Medium Potatoes – Peel, Wash and Chop into cubes
1/4 cup Frozen or Fresh Green Peas
You can even add any other veggies of your choice
Combine the Brown Rice and Dals, wash and soak for about 10 minutes while you get everything else ready.
2 tbsp Ghee
1 tbsp Oil (or use 3 tbsp Ghee if you like)
1 few cloves
1 Elaichi or Cardamom
2 small pieces cinnamon
1 star anise (optional)
1/2 tsp Turmeric Powder
1 tsp Red chilli Powder
1 1/2 tsp Dhaniya Powder / Coriander Powder
2 tsp Khichdi Masala (Optional) – I use this Khichdi masala. It adds a wonderful flavor to the Khichdi, but if you don’t have any, do not worry. The Khichdi will taste good even without this masala. Method:
1. In a pressure cooker or pressure pan , heat the ghee and oil. When the ghee is hot add the whole masalas (cloves, cinnamon, elaichi, anise etc.). Saute for a minute. Then add the chopped onion, green chillies and ginger and saute until the onions are transparent.
2. Then add the chopped potatoes and green peas (and other veggies) and saute for about 3 to 4 minutes. Add the dry powders and mix well.
3. Saute for about 5 minutes. Then drain all the water from the soaked rice and dal. Add the soaked rice and dal into the veggie mixture and fry well for about 4 to 5 minutes.
4. After the rice and dal mixture is sauteed well, add salt and mix well.
5. Add about 4 cups of water and mix well. Optionally in this step you may add some grated coconut. This usually gives a very nice flavor to the Khichdi.
6. Close the lid of the pressure cooker and cook for 3 whistles. After 3 whistles turn off the stove and allow the pressure to cool completely before opening. The yummy Khichdhi should be ready 🙂
Garnish with chopped cilantro/coriander and Serve delicious piping hot Brown Rice Khichdi with some papad. Here Brown Rice Khichdi is served with Cucumber salad and papad.
I am sure most mothers will relate to this post. As a busy working mom, I find it very hard in the mornings to innovate and plan something new everyday in my kid’s lunch box. Not to mention the fact that kids nowadays are such picky eaters!! I have 2 girls at home, one who loves Indian food but is an extremely slow and picky eater and the other will try her best to get away from eating homemade Indian food every meal!! Also for kids here in the US the peer pressure is tough and having to explain what’s in your Indian lunch box is an added apprehension. I have always told my kids, that they should stand by what they believe in and should not feel pressured to eat or not eat something that they don’t want to. But it’s easier said than done.
So with all of the above constraints, packing lunch boxes is a nightmare for me!! Back when I was growing up, my lunch box every day consisted of some kind of mixed rice (most South Indians can relate to this) i.e Lemon Rice, Tamarind Rice, Tomato Rice etc. you get the picture. Or on occasions it would be Idli, Dosa, Upma etc. And when it was “Noodles” on very rare occasions in the lunch box, I would feel special and be sought after!! There were no two ways about it, it was eat it or leave it. And if you leave it then be prepared for a lecture in the evening 😛
So all that said, I want to start this lunch box series on my blog. I am by no means an expert. But this is a way for me to chronicle some tried recipes that even i forget i had put together. I always struggle in the morning, so this will help me plan and prep for all needed ingredients and hopefully make this nightmare a little less scary!!
My kids love taking wraps in their lunch boxes, because its easy to eat and no fuss.
So my first post on this series is all about “Wraps”. Pardon my pictures in this, since some of these are phone pictures but will help get the job done.
This wrap seems like a lot of work for a busy weekday morning. But if you prep ahead, then this is such a breeze!!
For the Falafels:
Prep on Sunday morning:
Soak 1 cup white channa (Garbanzo beans) in water through the day
Prep on Sunday evening:
Pressure cook the channa with enough water for about three whistles in a pressure cooker. Drain and place the channa in a food processor.
To this add 2 green chillies, salt, 1 tsp chilli powder, 1/2 tsp pepper powder, 1 tbsp Dhaniya or coriander seeds, 1/2 tsp cumin or jeera and 1 tbsp sesame seeds/til.
Pulse on medium until all of the above is a coarse paste.
Take the coarse paste in a mixing bowl. Add finely chopped onions (1), chopped spring onions (green onions), chopped cilantro and chopped parsley.
Add 2 tbsp wheat flour to this paste. Form into round balls with your hand. Alternatively you may shape into cutlets.
These falafels can be made and refrigerated in a airtight box for 2 or 3 days.
Make on Monday morning for Lunch box:
I usually bake my falafels at 400 F for about 30 minutes. (First thing i do in the morning is to stick these in the oven).
Alternatively, you may shallow fry in a pan with little oil or if you prefer you can even deep fry. They taste great when deep fried 😛
Meanwhile, chop some tomatoes, peppers of choice (green, yellow or orange), some spring onions (i ditch the onions for lunch box), tender cucumbers.
Toast a tortilla on a tava/pan. I buy uncooked tortilas from Costco. But you can even make a roti at home and use those.
On the inside of the tortilla, spead some cream cheese (if you have any), place 2 baked or fried falafels, top with chopped veggies, some ketchup and mayonaise (optional).
Wrap one side, then bottom, then other side, roll into a foil, close on top and pack.
If you prefer to send these in Pita pockets (which i sometimes do), fill all of the same inside a pita pocket and wrap in a foil and send.
This tastes delicious either way.
Tip: Once you have the falafels made on Sunday, these are so easy to get together. You can even pre-bake or fry the falafels and just before packing toast on a tava.
If the above Falafel sandwich seems too much work for you 🙂 Then Mom, you will appreciate the next one.
Roasted Potato Wrap:
This is extremely easy.
Prep on previous night:
Boil 2 potatoes in a pressure cooker for 1 whistle. Cool and Peel. Refrigerate the boiled potato.
Chop the potatoes into cubes. In a pan, heat a few tsp of oil. Add the boiled, cubed potato. Add some turmeric powder, chilli powder or paprika, salt and toss well. Roast for a few minutes until slightly golden.
Meanwhile chop veggies of choice – I use tomatoes, bell pepper or any colored pepper available and some cilantro.
Toast a tortilla or roti on a tava. Spread with cream cheese, top with roasted potato. Top with veggies, a sprinkle of some pepper powder, some grated cheese (i use a mexican cheese blend of cheddar, monteray jack and pepperjack cheeses). You can use whatever is available. Squeeze some ketchup and mayo and wrap.
Wrap in foil and pack!
Delicious and Easy Sweet Corn Wrap:
This is one of my favorite wraps to make because it easy, healthy and the kids love it.
I buy frozen American sweet corn for this recipe since it makes my life easier 🙂 If you are ambitious then you can even use fresh corn on the cob.
If you are using fresh corn on the cob, then peel the cob and use a knife to chop the kernels of the cob. Rinse and use.
1 cup shelled sweet corn.
A handful of chopped lettuce or fresh spinach leaves
1 Medium tomato – Chopped
salt and pepper to taste
Mayo (optional) – I have one kid who loves it and one who detests it 😛
Tortillas or Rotis
1. In a pan bring water to a rolling boil. Add the shelled corn and cook for about 5 to 7 minutes. Drain and keep aside.
2. In a pan, heat about 1 tsp butter. Add the drained, cooked corn and toss on high heat for about 2 minutes. Spinkle salt and pepper and mix. You may even add chaat masala if you like.
3. Toast your tortilla or roti
4. Spread cream cheese or any cheese spread or green chutney (if your child prefers spicy) on the insides.
5. Top with tomatoes, chopped lettuce or spinach, the roasted corn, some cheese, ketchup and mayo.
6. Wrap it up and pack 🙂
And if you want to do sandwiches instead of wrap, you can use the same filling inside a sandwich. Do not toast the sandwich. Toasted bread gets soggy and tastes bad after a while. You can send a cold sandwich with this filling. It tastes great.
None of the above ingredients are set in stone. You can add or omit as your child desires. I am just providing my ideas that I use for filling.
Hope you enjoyed my post.
Please note that we are vegetarians so I will be able to only share vegetarian wrap or sandwich recipes. If you are a non-vegetarian you can improvise the same with chicken or turkey as you prefer.
I also use Paneer extensively as a filling in my wraps and sandwiches. All you have to do in terms of prepping is make the paneer filling ahead to use while you pack lunch on a busy morning. Some paneer wrap and sandwich recipes on my blog are:
Today’s recipe is a quick rice dish. This Navratri has been busy with Golu hopping from one home to another and eating a lot of sundal!! 😛
Decided to make this Spicy Rice dish instead of the regular sundal for “Neivedyam” or Offering for my pooja. Started out making “Yellorai” or “Ellodharai” – which is by the way is one of my favorite quick fix rice prasadams to put together. And not to mention it is also Krishna’s favorite (Like in Lord Krishna 🙂 )
But, I added some additional spices and made this slightly different and it tasted superb! Made a slightly bigger batch to serve visiting friends that evening.
Unfortunately, i did not take step by step pictures. Will have to take them when I make this again next time. Until then, here’s the recipe 🙂
Hot Spice Mix Rice (Just gave it a random name 🙂 )
You will need:
2 cups Sona Masoori Rice (If you want to make a smaller batch adjust accordingly)
Citric Acid crystals – 1/4 tsp or you may use juice of half a lime
1/2 tsp Turmeric Powder
a handful of curry leaves
3 tbsp Seasame Seed Oil or Til Oil
1 tsp Mustard seeds
1 tsp channa dal
1 tsp Urad dal
1 tbsp broken cashew
1 tbsp Ghee or Butter
For the spice mix:
2 tbsp Black Sesame Seeds (Black Til, Black Nuvvulu)
2 tbsp White Seasame Seeds (While Til, White Nuvvulu)
4 tsp Urad Dal
4 tsp Jeera or Cumin
2 tsp Black Pepper
8 Dry Red chillies
1. Cook the rice in an electric cooker. I use the ratio 1 cup Rice: 2.5 Cup water.
2. After the rice is done, spread the rice in a large platter or mixing bowl and cool.
3. To this rice add turmeric powder, citric acid or lime, salt to taste and some raw curry leaves. Mix gently and keep aside.
4. Meanwhile, In a pan add group 1 ingredients up above and dry roast until the seasame seeds start to pop. Ensure that they dont burn. Once they start popping transfer to a plate.
5. In the same pan add Group 2 ingredient i.e Urad dal, add a few drops of oil and roast until golden brown. Ensure not to burn the dal.Once golden brown, remove onto the plate along with the toasted sesame seeds/ til.
6. In the same pan, add Group 3 ingredients and few drops of oil and roast for 2 to 3 minutes. Cool along with other roasted ingredients.
7. Dry grind all the roasted ingredients in a food processor or mixer. Grind into a almost smooth powder.
8. Mix this dry powder with the already prepared rice from Step 3 above. Add salt as needed and mix.Add the seasame seed oil / til oil and gently mix into the rice. The powder and oil should be mixed well into the warm rice and should be well coated.
9. In a pan, heat the ghee (you may use oil if you prefer). Season with mustard seeds, some more hing, urad dal, channa dal and broken cashew. When the dals are golden brown, add a few curry leaves and broken dry chilli pieces. Mix well and pour this seasoning on the rice and mix well.
10. Serve delicious hot spice mix rice!!
Thanks for stopping by!
A Request to my readers, if you do try any recipes I would love to hear from you. Nothing keeps a blogger going more than the feedback from their readers. Look forward to hearing from you.
The two things that this Aloo subzi reminds me off every time I make it is – Mathura and Sai Baba.
I feel blessed to have been able to live in the Delhi NCR area for a short few years. If you know India, then no two regions are the same. You begin to appreciate the diversity and culture of different parts of India only when you move out of home (read comfort zone). That said, South India and North India are like South and North pole. You will notice the diverse culture, languages, food, people etc. and truly wonder at how a land can be as eclectic and yet so beautifully different! I have had the good fortune of visiting Mathura a couple of times. Of course, Mathura not only stands for Sree Krishna and all the wonderful folklore and stories, Mathura also stands for its unique cuisine. If you have been to Mathura and missed the Kachori and Aloo Sabzi then you have not truly seen Mathura the way it should have been. Yummy hot kachoris dunked in a thin Potato gravy served in handmade little bowls, served on the streets of Mathura or even in the Mathura Railway station is something to die for!
The next part of my story is a personal story I would like to share. Back in those days, every Thursday was “Fasting” day for me in an effort to please Sai Baba, whom I ardently admire and believe in for his simplicity and teachings. Of course, Sai Baba never asks his devotees to fast. But to me fasting or “Vrat” in Hindi, is more of a self control technique helping the “faster”/person to achieve a level of self control and abstinence from the most notorious of our senses which is “Taste”. So going back to my story, I would fast diligently every Thursday through the day with surviving on water and in the evening would stop by our local Sai Mandir on my way home. After the evening Aarti and prayers, i would stand in this long line to receive “Prasad”. And look forward to that prasad every thursday, since that was my only meal of the day and a way to break my fast. And every thursday, Sai Baba offered me 2 Puris with a generous helping of vrat waali “Aloo ki Sabzi” much like the Mathura waali Aloo ki sabzi. Trust me, after a long day, these two puris and the delicious aloo ki sabzi felt divine and worth the long wait through the day and in the line.
So what is this special “Aloo ki sabzi all about”. This is special because it is mostly made in North India surely around Navratri since it does not contain Onion or Garlic which are considered Rajasic foods according to Ayurveda causing an imbalance in your body.
Even though i have modified and updated my recipe over the years a little to suit our needs, the original recipe comes from a neighbor friend of mine who is originally from Mathura. She freely shared recipes and was very kind to send us samples as well 🙂
You will need:
4 to 5 Medium sized Potatoes
1 small handful of chopped cilantro
1/2 tsp cumin seeds
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder (I use a mix of red chilli and dhaniya powder)
1/2 tsp Dhaniya/Coriander Powder
Salt to taste
Hing or Asafoetida
1 tbsp Oil
1 tbsp Ghee
a few bay leaves
For the dry Garam Masala:
2 tsp Coriander seeds/Dhaniya seeds
1/4 tsp Kala Namak / Black Salt
1/4 tsp Amchur or Dry Mango Powder
1/2 tsp Cumin seeds or Jeera
1/4 tsp Black pepper
3 to 4 Cardamom (Green cardamom)
2 Badi Elaichi (Black cardamom) – not shown here because i ran out
1/2 tsp Cloves
2 big pieces Cinnamom
a few strands dagad phool/ black stone flower(optional)
Combine all of the above and dry grind into a coarse powder in a mixer or food processor.
Method for Aloo Sabzi:
1. Wash and chop the Potatoes into halves. Pressure cook with enough water for about 2 whistles. Cool, peel and mash roughly.
2. The specialty of this dish is that it is typically made in a huge iron wok or kadai and cooked in low heat to perfection. The iron lends its a taste and flavor that is typical to this dish. Here I have used my cast iron pan, that i treasure and keep well seasoned. Heat oil in this iron pan. Season with hing and cumin seeds/jeera.
3. Add the bay leaves, fry for a minute. Then add the boiled, mashed potatoes. Add the turmeric powder and the ground garam masala powder. Mix well and cook for 3 to 5 minutes.
4. Add about 2 cups of water and salt to taste. Mix gently and evenly.
5. Allow to cook in low to medium flame in an open pan for about 10 minutes. Add more water if needed. The consistency of this curry is thin to semi thick. You may add water to bring it to the consistency you prefer.
6. Add chopped cilantro/coriander leaves and mix well.
7. Meanwhile, in a small pan, heat the ghee for seasoning(tadka/chounk). When the ghee is hot, add the cumin seeds, one dry red chilli and 1 to 1.5 tsp of the Red chilli and dhaniya powder. Mix well and pour on top of the boiling curry.
8. Mix well and Serve hot.
9. This is best served with Urad Kachoris or Khasta Kachoris. The Kachoris call for a post on their own 🙂
Here I have served this delicious Aloo ki sabzi with Nachni and Juwar ki Puris – Puris made with a mix of Nachni/ Ragi (Finger millet) and Juwar (Jowar/ Sorghum) Flours.
Vrat waala food for Navratri is ready!!
Hope you enjoyed my stories and post. Thank you for stopping by!!
This Eggplant Dry Curry is a Tamilian style dish called “Kathrikaa Podi Karamidu”. This typical tambrahm style dish is one of my favorite ways to eat eggplant or brinjal, especially when the tiny eggplant slices are roasted to perfection. Tastes great as a side to Hot Rice and Sambar or even with just plain curds. I learnt how to make this recipe from mom and this is a sure winner!!
You will need:
10 Round eggplants or thin long eggplants – Here I have used the round variety
1/2 tsp Turmeric Powder
1 tsp Sambar Powder
Salt to taste
Oil for roasting
For the Dry Powder:
2 tbsp Channa Dal
1 tbsp Toor Dal
4 Dry Red chillies
1 tbsp Dhaniya / Coriander seeds
1/4 tsp Methi seeds
1/4 tsp Black Pepper
1/4 tsp hing/Asafoetida
1 tbsp Grated Coconut (optional)
Method for Dry Powder:
1. Take all above ingredients except the coconut in a pan.
2. Add 1 tsp Oil and roast on Low to medium flame until the dals are golden brown by stirring continuously. Do not leave unattended as they burn fast. Burnt dal will make the powder taste bitter.
3. Once well roasted, turn off the stove. Add the grated coconut and mix. Keep aside to cool.
4. Dry grind in a mixer or a food processor into a coarse powder.
Method for Eggplant Dry Curry:
1. Wash the eggplant. Chop off the crowns and slice the eggplant into medium thin slices. As you chop the eggplant transfer to a bowl of water, otherwise the slices will get brown.
2. Drain the chopped eggplant in a colander and keep it ready. Ensure that you drain all the water. In a pan heat the oil. Add hing and mustard seeds, when the mustard splutters, add the urad dal and allow to turn golden brown. Then add the curry leaves. 3. Add the chopped eggplant. Add turmeric powder and Sambar powder and mix well. 4. Add salt as needed and mix well. Ensure that the stove is on medium flame. You have to roast the eggplant slowly and gently. When mixing mix gently to ensure the slices do not break. Drizzle a few drops of oil on the sides if needed while roasting. There is no need to cover with a lid. The slices will cook as they roast slowly. 5. Once the slices are well roasted (will take about 10 to 15 minutes). Add 2 to 3 tbsp of the dry powder. Mix well. 6. Serve hot as a side to Rice and Sambar or Rice and Dal. It tastes great even as a side to rice and curd or just plain curd!! Thank you for stopping by!!
Bisi Bele Bhaat (BBB) is a traditional Karnataka dish. “Bisi” in Kannada mean Hot, “Bele” means Dal or Lentils and “Bhaat” mean rice. So this name literally translates to Hot Dal Rice 🙂 And true to its name, this delicious dish is very hot, spicy and a combination of dal, rice and vegetables.
The recipe itself seems tedious, but once you have some of the basics it is a very quick recipe to put together. I love making it in a large batch because this is a crowd pleaser and you can actually not make it in small quantities. Even the smallest measure will give you a recipe that can at least feed 5 people!!
I am posting this recipe because this is the most asked for or sought after recipe from most of my friends. And also I see that people typically search for this recipe a lot online!
The key ingredient for this recipe is the BBB powder. I make my own at home in small batches. The store bought varieties don’t even come close. So if you are making BBB with a store bought powder then do not read any further 🙂 ’cause i guarantee you, no matter what you do it will not taste authentic 🙂 That said, this powder can be made ahead of time and stored to be made whenever you desire to make BBB.
For the powder you will need:
Group 1: To be roasted without oil separately
Channa Dal – 1 cup
Urad dal – 1.5 cups
Dhaniya / Coriander seeds – 1/2 cup
Dry Red Chillies – 2 cups (1 cup Byadgi Chillies, 1 cup Guntur Chillies)
Group 2: To be roasted all together with 1/2 tsp oil
Cinnamon – 2 medium pieces
Cloves – about 6
Elaichi/Cardamom – about 2 (skin removed)
Khus Khus/Poppy Seeds – 1 tsp
Group 3: To be roasted in 1/2 tsp Ghee/Butter
2 stalks Curry leaves
1/2 tsp Methi / Fenugreek seeds
1 tsp Black Pepper
3 tbsp dry coconut (Copra)
1. When roasting ensure that you are roasting on medium heat with constant monitoring and stirring in between. All dals need to be golden brown and not burnt. Burnt dal will change the flavor of the powder.
2. Roast Group 1 without oil. Roast each ingredient separately since urad dal roasts a little faster then channa dal.
3. Roast Group 2 with a little oil. All together.
4. Roast Group 3 with a little ghee.
5. Combine all and cool.
6. In a Mixer or food processor combine all and grind to a smooth powder.
For the Bisi Bele Bhaat you will need:
Rice – 1 cup
Toor Dal – 1 cup
Mixed Vegetables – about 2 cups
a handful of beans,
1/2 cup green peas,
1 chayote squash (chow chow)
1 drumstick (optional)
1/4 cup fresh peanuts (or raw peanuts)
To be ground into a coarse paste:
2 large Tomatoes
1 small round tamarind
2 tsp Jaggery
1/2 cup grated fresh coconut
1 tsp Sambar Powder
5 tbsp Ghee
5 tbsp Oil
1 tsp Mustard seeds
1/2 tsp Cumin seeds
a few curry leaves
Small pearl onions or shallots – 1 cup, peeled or 1 Medium Onion – Chopped
1. Make the Bisi Bele Bhaat powder as mentioned above.
2. Grind all the ingredients mentioned in “to be ground into coarse paste” above. When you grind the paste, rinse the insides of the food processor or mixer jar and save the water. 3. Boil the veggies and dal in a pressure cooker with enough water and a pinch of turmeric powder for about 3 whistles and keep aside.
4. Cook the rice in an electric cooker or pressure cooker. I use the ratio 1 cup : 2.5 cups Rice. Keep aside.
5. In a heavy bottomed pan, heat the oil and ghee. Add hing/asafoetida, mustard seeds and cumin seeds. Allow the mustard seeds to splutter and then add the curry leaves and onions and fry well.
6. After the onions are golden brown, add the ground tomato paste and mix well. Fry until the oil leaves the sides.
7. Then add 2 tsp of the Bisi Bele Bhaat powder and mix well.
8. Then add the boiled veggies and salt and mix well. Saute for about 5 minutes until well blended.
9. Add the saved water from the tomato paste. (from step 2 above)
10. Mix well. Add the boiled dal first and then the cooked rice and mix well.
11. Add about 5 tsp of Bisi Bele Bhaat powder and any additional salt if needed and mix well.
12. Cover with a lid and allow to cook for about 10 minutes on low heat until it all comes together.
12. Serve hot topped with ghee. You may even fry some whole cashews in ghee and top on the bisi bele bhaat.
Typically Bisi Bele Bhaat is served with spicy boondi or Potato Chips. Serve hot and enjoy!!