| • | Wash rice and dal separately, and soak them for 10 minutes.
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| • | Put the dal on heat up until one-half cooked.
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| • | Soak the tamarind pulp and keep it aside.
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| • | Roast all the spices. Mix them with coconut, turmeric powder, ginger and garlic paste.
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| • | Now grind the mixture into a thick paste utilising a little water. Keep this spices aside.
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| • | Heat the oil in a pan. Add table mustard seed and curry leaves to it.
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| • | When the table mustard seed start spluttering, add the chopped up onions and fry until soft.
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| • | Add tamarind juice and 1 cup of water to the onions. Let the water boil.
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| • | Now add the rice, frozen vegetables, tomatoes, half-cooked tuar daal, spices and table salt to the boiling water. Cook it on a low burn until done.
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| • | Garnish Bisi Bele Bhath with coriander leaves. Serve it red-hot with a dash of pure ghee.
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