Barley Dalia Bisi Bele Bhaat

Ingredients

• 2 cups Barley or Jau Dalia
• 1/2 cup Rice
• 1/4 cup Pigeon Pea Lentils or Toor Daal
• 1/2 cup Yellow Lentils or Moong Daal
• 1 large, chopped Onion
• 3-4 cloves, thinly sliced or chopped Garlic
• 1", chopped Ginger
• 2, chopped Tomatoes
• 1 cup, diced Green Beans
• 2, cubed Potatoes
• 1/2 cup, cubed Carrots
• 1 cup Cauliflower florets
• 1/2 cup Green Peas
• 1 tsp or to taste Salt
• 2 tbsp Tamarind paste
• 3 tbsp Bisi Bele Bhaat Masala
• 2-3 tbsp chopped Coriander Leaves
• 1" stick Cinnamon
• 2-3 Green Cardamoms
• 3-4 Cloves
• 1 tsp Black Peppercorns
• 1 tbsp Bengal Gram or Chana Daal
• 1 tbsp Black Gram or Urad Daal
• 1 tbsp Cumin seeds
• 1 tbsp Coriander seeds
• 1/2 tsp Fenugreek seeds
• 1 tsp Sesame seeds
• 1 tsp Poppy seeds
• 4-5 Dry Red Chillies
• 1/2 tsp Salt
• 2 tbsp desiccated Coconut
• 2 tbsp Ghee or Clarified Butter
• 1 tsp Cumin Seeds
• 1/2 tsp Black Mustard Seeds
• 3-4 dry Red Chillies
• 2 sprigs Curry Leaves
• 2-3 tbsp broken Cashewnuts

Steps

1. Soak barley dalia, rice and the lentils in enough clean water for a good 2-3 hours. Drain and set aside until use. Add oil to a pressure cooker. Saute onions with ginger and garlic. After they get translucent, add potatoes and fry for about 2-3 minutes.
2. And then add the rest of the veggies including the tomatoes. Cook all of that for a minute or two. Now add the well soaked and drained barley dalia, rice and the lentils. Add water as required or about 4-5 cups and pressure cook for about 8-10 whistles. Let the steam settle down on it's own.
3. The masala or spice mix can be stored in airtight containers and used as required. Dry roast the spices on a low heat until slightly fragrant and then grind to a smooth powder.
4. Open the lid of the cooker as the steam settles down. Add about 2-3 tablespoons of homemade bisibele masala powder and tamarind paste to it.
5. Mix well and adjust hot water if required accordingly along with salt. Let it cook for about 6-7 minutes more. Garnish with chopped coriander leaves and prepare the tempering for the bisi bele bhaat.
6. Heat ghee on a low heat. Add cumin and black mustard seeds. Let them splutter before adding the dry red chillies and curry leaves. Also stir in asafoetida and broken cashews. Fry for a minute and pour this hot tempering over the bisi bele bhaat.
7. It's all ready to be dished out. Serve it piping hot alongside pickle, papad, fryums and ghee. Enjoy!