Preparation Time: 20 Minutes | Cook Time: 30 Minutes

Ingredients

Toor dal – 1/2 cup
Rice – 1 cup

Dry peas – 1/4 cup
Dry peanuts – 1/4 cup
Beans – 10
Carrot – 1
Capsicum – 1
Onion – 1
Tomato – 1
Turnip – 1
Byadgi red chilli – 2
Bisibelebath powder – 5 tbsp
Red chilli powder – 1 tbsp
Tamarind paste – 1 tbsp
Grated dry coconut – 2 tbsp
Jaggery powder – 2 tbsp
Mustard seeds – 1/4 tbsp
Oil – 2 tbsp
Ghee – 4 tbsp
Asofoetida – 1/4 tbsp
Water – 4 cups
Salt to taste

To garnish

Onion – 1/2 cup finely chopped
Spicy boondi – 1/2 cup
Potato chips

Method

• Soak peas and peanuts overnight. If u r using frozen no need to soak. Use directly while cooking.
• Heat oil and ghee together in a pressure cooker. add mustard seeds and wait until it crakles.
• Add asofoetida, byadgi red chilli, medium size chopped onion. Saute for about a second.
• Add soaked peas, peanuts and all medium size chopped vegetables. Fry for about 5 minutes.
• Add tamarind paste, red chilli powder, bisibelebath powder, jaggery powder, grated coconut and salt. Mix well.
• Add 4 glasses of water and let it boil for a minute.
• Now add rice and dal. Mix well. close the lid and pressure cook for about 2 whistles.
• Once it is cooked takeout on to a serving plate. Garnish with onion.
• Serve hot with bhoondi and chips.

Note: Instead of rice u can use oats.