Wednesday, January 16, 2008

Mix-Veg (Yummy)

Serves 5-6


¼ kg mixed vegetables (carrots, cauliflower, beans, potatoes), square pieces
200 gms rice
¾ cup toor dal
4 cups water
oil for frying
1 tbsp mustard (sarson) seeds
1 onion, chopped
4-6 tsp ready-made bisi bele bath masala
1 small ball of tamarind (imli)
2 tbsp clarified butter (ghee)
broken cashew nuts (kaaju)
chopped coriander (dhania)


Put the rice and toor dal in a pressure cooker with 3 cups of water and pressure cook. After 3 whistles, turn off and let it cool down with the valve still on. In the meantime, boil the diced vegetables in boiling salted water till done, adding the cauliflower towards the end. In a little oil, fry mustard seeds and onions till the onion is translucent. Add bisi bele bath masala to the frying onions (according to how spicy you like it) and stir till the onions are coated. Soak the tamarind in 1 cup water, strain the water into the masala, and mix well. Cook for a few minutes, then add some of the vegetables into the masala and mix thoroughly. Combine this with the rest of the vegetables and rice. Add a little water, season with salt, and cook on a low flame for a few minutes till water is absorbed but the rice is still moist. In 2 tbsp ghee, fry the broken cashew nuts till golden and add with the ghee to the rice. Shake the rice so that the ghee blends in. Sprinkle with chopped coriander and serve hot.

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