Bisi Bele Bhaat (Karnataka dish)

Its a Karnataka Dish...

 Ingredients:

• Rice: 1 cup (washed and soaked)
• Toor daal: 3/4 cup (washed and soaked in 1 1/2 cup water)
• Vegetables:
• Carrot: 1 (chopped into small pieces)
• Potato: 1 (chopped  into small pieces )
• Cauliflower Florets: 5-6
• Peas: 1/4 cup
• Aubergine: 1(small) (chopped  into small pieces ) 
• Drum Stick: 1(  into small pieces )/ lady finger: 4-5 (chopped  into small pieces )
• Green Beans: 1/4 cup (chopped  into small pieces )
• Green chilli: 1-2 (chopped)
• curry leaves: a few
• Tomatoes: 1-2 (chopped) (optional)
• Ginger paste: 1 tsp (optional, as traditionally it is not added)
• Salt: to taste
• Turmeric pwd: 1 tsp
• Hing: a pinch
• Tamarind juice: 5 tbsp
• Desi Ghee: 1tbsp 
• Mustard seeds: 1 tsp
• Jeera: 1 tsp
• Whole red chilli: 1
• Broken cashews: 4-5 pieces
• Jaggery: 1 tsp (optional)
• Fresh coriander leaves: chopped
• For powder:
• Cinnanmon: 1 inch stick
• Black Cardamom: 1
• Cloves: 2
• Whole Red chilli (dried): 2-3
• Dessicated Coconut: 1 tbsp [or u can add freshly chopped coconut pieces: 1/4 cup (cut coconut into v.small pieces)]
• Cumin seeds: 1 tsp
• Chana Daal: 1tbsp (wash properly)
• Mustard seeds: 1/4 tsp
• Washed Urad daal: 1 tbsp (wash properly)
• Fenugreek seeds: 1/4 tsp
• Coriander seeds: 1tbsp

Method:

1. Heat oil in cooker. Add mustard seeds, cumin seeds, hing, 1 whole red chilli (optional), cashews. Add onion, ginger garlic paste, green chilli and curry leaves. Cook for few mins.
2. Add all chopped vegetables. Saute them for some time. Add salt and turmeric pwd.
3. Add toor daal, rice and enough water (~2-3 cups). Cover the cooker and take 1 whistle. 
4. Powder:  (Dry roast the ingredients. Don't add oil)
• In a pan, add whole red chilli, fenugreek seeds, mustard seeds. Cook them on low flame.
• Add cinnamon, cloves, cardamom and cumin seeds. (These masalas are also called Whole Garam masala)
• Add coriander seeds. Cook till light brown.
• Add chana daal, Urad daal. Cook until all the ingredients become dry.
• Add coconut pieces (1/4 cup)/ pwd (2 tbsp). Cook for 2-3 mins.
• Cool and grind the masalas into coarse powder.
5. Add the entire powder (grinded above) to the daal and rice.
6. Add tomatoes and tamarind juice. Cook for 2-3 mins.
7. Garnish with chopped coriander leaves.
8. Serve hot with papad/ pickle/ curd.