Diwali breakfast - Bisi Bele Bath (Divesh's favourite!)

Ingredients for the masala powder:

Dhania: 100gms
Red chillies : 100gms
Chana dal(Bengal gram dhal): 100gms
Urad dhal: 100gms
Dry coconut: 100gms
Cinnamon : 10 gms
Marathi moggu: 5 pieces
Cloves: 1 tsp.
Dry roast all the ingredients except coconut separately and grind to a fine powder.
The quantity of red chillies may be increased or decreased according to personal taste.

Ingredients:
Carrot: 50 gms, French beans: 50 gms, Green peas: 50gms, Lima beans: 50gms
Tomato: 150 gms
Curry leaves : few sprig
Coriander leaves: few
Tamarind paste: 1 tsp.

Rice : 1cup
Toor dal: 1 cup
Bisis bele bath powder: 2 tbsp.
Salt to taste
For garnishing:
Ghee: 1 tbsp.
Mustard seeds: 2 tsp.
Red chillies: 2 nos.
Cashew nuts (optional) : few
Hing : 1 tsp.

Method:

Wash and Chop all vegetables. Wash and drain the rice and dal. Soak the tamarind in ½ cup of warm water.Accordingly add 3 cups of water for each cup of rice, 2 cups of water for each cup of dal and one cup of water for each cup of vegetables.Boil water according to the above proportion in a pressure cooker and add all the vegetables, rice, dal and turmeric powder and close the pressure cooker. Put the weight on and cook until 3 whistles.
Allow the pressure cooker to cool. Open the lid and check if the rice is cooked well and there is enough water content. If not add one more cup of water and boil, bisibele bath powder and salt. Extract the juice out of soaked tamarind and add to the boiling rice. Add half the ghee also to the mixture. Boil for 5- 10 minutes stirring well taking care not to burn the contents.
For garnishing:
Heat the remaining ghee in a pan. When the ghee is hot, add the hing powder, mustard, cashew nuts, broken red chillies and few curry leaves. When the mustard seeds stop spluttering and the cashew nuts turn to a pink color, add the contents to the prepared rice. Garnish with finely cut coriander leaves .