Karnataka Spiced Rice and Toor Dal with Vegetables

What you need

• 200 g (1 cup) rice, short-grain, such as sona masuri
• 30 g (1/4 cup) raw peanuts
• 150 g (3/4 cup) toor dal, split pigeon peas
• 1/2 tsp ground turmeric
• 1 tbsp tamarind, packed pulp, soaked in 150 ml (2/3 cup) warm water
• 1 carrot, diced
• 100 g (3.5 oz) green beans, cut in 2 cm pieces
• 70 g (1/2 cup) green peas, fresh or frozen
• 1 onion, chopped
• 1 tomato, chopped
• 3 tbsp bisi bele bath powder, or sambar powder
• 1 tsp jaggery, grated
• 2 tbsp desiccated coconut, unsweetened
• 1 1/2 tsp salt, or to taste
• 3 tbsp ghee
• 1 tsp mustard seeds
• 2 dried red chilies
• 12 curry leaves
• 1/4 tsp asafoetida
• 15 cashews

Method

Restated from the original video

1. 1

   Put the tamarind in a small bowl with 150 ml (2/3 cup) warm water and let it soften for 20-30 min while the rest cooks.

2. 2

   Rinse the rice and peanuts, put them in a pot with 600 ml (2 1/2 cups) water and simmer, covered, until the rice is very soft and the water absorbed, 18-20 min.

3. 3

   Rinse the dal and pressure-cook it with the turmeric and 500 ml (2 cups) water until completely soft, about 15 min at pressure. Or simmer it covered in a pot for 40-50 min.

4. 4

   Mash the dal well with a spoon.

5. 5

   Squeeze the soaked tamarind in its water, then strain and keep the liquid. Discard the fibres.

6. 6

   In a large heavy pot, cook the carrot, beans, peas, onion and tomato with 400 ml (1 2/3 cups) water and a pinch of the salt until just tender, 8-10 min.

7. 7

   Stir the bisi bele bath powder into 250 ml (1 cup) water until smooth.

8. 8

   Add the mashed dal, tamarind liquid, spice mixture, jaggery and coconut to the vegetables and simmer for 5 min.

9. 9

   Fold in the cooked rice and peanuts with the rest of the salt and another 250 ml (1 cup) water.

10. 10

    Simmer on low heat, stirring often, until the raw tamarind smell is gone and the texture is thick but pourable, 15-20 min. Add water if it gets stiff.

11. 11

    For the tempering, heat the ghee in a small pan over medium-low heat and add the mustard seeds.

12. 12

    When they pop, add the cashews, chilies, curry leaves and asafoetida and fry until the cashews are light gold, 1-2 min.

13. 13

    Pour the hot ghee mixture over the pot, stir, cover and leave for 5 min before serving. It thickens as it stands.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.