Egg Fry with Bisi Bele Bath

Ingredients

• 1 cup Sona Masuri Rice (Or any short-grain rice)
• 1 cup Toor Dal (Also known as split pigeon peas)
• 0.5 cup Carrot (Peeled and chopped into 1/2-inch pieces)
• 0.5 cup Green Beans (Trimmed and cut into 1-inch pieces)
• 0.5 cup Green Peas (Fresh or frozen)
• 0.5 cup Potato (Peeled and cubed into 1/2-inch pieces)
• 1 medium Onion (Finely chopped)
• 2 medium Tomato (Chopped)
• 2 tbsp Tamarind Pulp (Or a lemon-sized ball of tamarind soaked in 1/2 cup warm water, strained)
• 3.5 tbsp Bisi Bele Bath Powder (Adjust to your spice preference)
• 0.5 tsp Turmeric Powder
• 1 tsp Jaggery Powder (Optional, but balances the flavors)
• 1.5 tsp Salt (Adjust to taste)
• 7 cups Water (Divided use, plus more if needed)
• 3 tbsp Ghee (Divided use)
• 1 tsp Mustard Seeds
• 12 leaves Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 2 whole Dry Red Chilli (Broken into halves)
• 12 whole Cashew Nuts (Halved or whole)

Instructions

1. 1

   Preparation: Rinse the rice and toor dal together under running water until clear. Soak them in 3 cups of water for at least 30 minutes to ensure they cook evenly and become soft.

2. 2

   Pressure Cook Rice and Dal: Drain the soaking water. Transfer the rice and dal to a pressure cooker. Add 4 cups of fresh water and 1/2 tsp of turmeric powder. Pressure cook on medium heat for 5-6 whistles, or for about 15 minutes, until very soft and mushy. Allow the pressure to release naturally. Open the cooker and mash the mixture lightly with the back of a ladle to create a creamy base. Set aside.

3. 3

   Cook Vegetables and Tamarind Base: While the rice and dal cook, heat a large, heavy-bottomed pot. Add all the chopped vegetables (carrot, beans, peas, potato), onion, and tomato. Pour in 2 cups of water and 1 tsp of salt. Bring to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes until the vegetables are tender but still hold their shape. Stir in the tamarind pulp and let it simmer for another 2-3 minutes to cook off its raw flavor.

4. 4

   Combine and Simmer: Gently add the mashed rice-dal mixture to the pot with the cooked vegetables. Stir in the Bisi Bele Bath powder, jaggery powder, and the remaining 1/2 tsp of salt. Mix thoroughly. The mixture will be very thick; pour in 1-2 cups of hot water to adjust the consistency to a thick, flowing porridge. Bring to a gentle simmer and cook for 5-7 minutes, stirring frequently to prevent sticking.

5. 5

   Prepare the Tempering (Tadka): In a small pan (tadka pan), heat 3 tbsp of ghee over medium heat. Add the mustard seeds and wait for them to splutter. Add the cashew nuts and fry until they turn golden brown. Finally, add the broken dry red chillies, curry leaves, and hing. Sauté for 30 seconds until aromatic.