I didn't made any alterations. But omitted ghee, coconut, peanuts and capsicum.
Ingredients:
Rice - 1 cup
Tuvar dhal - 1/4 cup
Masoor dhal - 1/2 cup
Water - 6 cups
Turmeric - 1 tsp
Chopped Veggies - 1 1/2 cup [ I used 2 carrots, 6 beans, 1/4 cup peas, 1 potato ]
Small onions - 2 cups
Tomatoes - 3 large ripen - chop fine
Salt
Castor Oil - 1 tsp
For Bisibela bhath powder:
Dry roast and grind to a fine powder:
Sambhar powder - 1 tbsp [ don't roast ]
Cinnamon - 1"
Cloves - 2
Elaichi - 1
Marati mokku - 1
Coriander seeds - 2 tbsp
Jeera - 1 tsp
Gram dhal - 1 tsp
Red chillies - 2
To temper:
Oil - 4 tbsp
Mustard seeds - 1 tsp
Hing - 1 tsp
Curry leaves - few
Preparation:
1. Wash rice and dhal separately. Drain. Soak rice for 20 min.
2. In a pressure cooker, add 2 cups water, dhal, castor oil and turmeric. Let it boil ( without lid ) for 8 min.
3. Add rice, chopped veggies, 2 cups water, 1 tsp salt and cook for 5 whistles.
4. Heat oil in a kadai and temper.
5. Add onions, tomatoes, salt. Cook till tomatoes are mashy.
6. Add tamarind pulp, ground powder and 1/2 cup water. Cook till raw smell goes off on simmer flame.
7. Cool and open the cooker. Add the above mixture and stir well. Add 1 cup of water and check for salt. Simmer on low flame and cook for 2-4 min or until the rice is like khicdi consistency.
8. Serve with papad / pickle.
