The recipe is a traditional Karnataka cuisine dish, an extended version of masala khichdi with additional spices and vegetables.
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Ingredients---
Toor dal 1/2 cupChana dal 1/4 cupMoong dal 1/2 cupGhee 2 tbspOil 1 tbspMustard seeds 1 tsp
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Cumin seeds 1 tspFenugreek seeds 1/2 tsp
Dried red chillies 2Curry leaves 12Onions, finely chopped 2
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Green chillies, slit 2Ginger-garlic paste 1 tbspMixed vegetables, chopped 1/2 cupTomato, chopped 1
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Bise bele bath powder 2 tbspTurmeric powder 1/2 tspSalt as per tasteWater 2 cupsCoriander leaves for garnishing
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Poppy seeds 1 tbspRoasted chana dal 1 tbspFennel seeds 1 tspCloves 3Green cardamom 3Cinnamon stick 1 inch
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Wash rice and dals, soak in water for 30 minutes, dry roast ingredients for masala paste, cool, and grind into a smooth paste using a blender.
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In a pressure cooker, heat ghee, mustard, cumin, fenugreek, red chilies, curry leaves, onions, green chillies, ginger-garlic paste, mixed vegetables, and tomatoes. Cook for a few minutes.
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Mix bise bele bath powder, turmeric powder, and salt with soaked and drained rice-dal mixture. Add water, stir, and cook for 3-4 whistles until fully cooked.
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Add fresh coriander leaves to the dish and serve it hot with a side of papad or raita.
Source: Freepik