Read this recipe in Marathi
Servings : 2 to 3 Persons

½ cup rice
½ cup split red gram (toor dal)
4-5 cashew nuts 

¼ cup raw peanuts
1 cup finely chopped onion
1 small baby eggplant (cut it into 4 pieces)
2 okra (cut each into 2-3 pieces)
5-6 medium pices of carrots
3-4 green beans(cut it into 2” lenth)
3-4 florets of cauliflower
¼ tspn turmeric powder
½ tspn red chilly powder
4 tspn bisibelle bhat paste (I use MTR)
1 tbspn chopped coriander leaves
Salt to taste
For tempering-
2 tbspn oil
¼ Mustard seeds
4-5 curry leaves
¼ tspn asafetida

1. Cook wash and soak rice and toor dal together. Add double water and pressure cook them. Cook raw peanuts and cashew nuts with rice and dal.
2.Heat oil in a cookware. Add chopped onion and stir for 3-4 minutes. Add turmeric powder,2 tspn bisibelle bhat paste,1/2 tspn salt and other vegetables. Stir well. Cover cookware with a lid and let the vegetables cook completely.
3. Add cooked rice and dal and gently mix with all the vegetables.
4. Add ½ cup of water. Add salt if required. Add 1 tspn bisibelle paste. Add chilly powder if you want it more spicy.
5. Boil bisibelle bhat for 5 minutes. Add more water if you want it more watery.In south India people make this rice watery.
6. Heat oil in a small saucepan. Add mustard seeds, curry leaves and asafoetida and give tadka to the bisibelle bhat. Serve hot with papad and pickle.

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