Ingredients:

• 2 cups - broken wheat 

• 1/2 cup masoor dal 

• 250g vegetables (Carrot, cauliflower, peas & beans) 1 medium sized tomato 

• 1 tbsp oil

• 1 large onion

• 1 ½ tbsp tamarind juice

• 2 litres water

• 3 tbsp bisibelebath powder 

• Salt to taste 

• 2 tbsp dry coconut powder

• 1 tbsp jaggery

For seasoning:

• 1 tbsp oil 

• 1 ½ tbsp ghee 

• ½ tsp mustard seeds 

• 4 whole dry red chillies

• ¼ tsp asafetida 

• 1 sprig curry leaves

Method:

1. Wash and drain wheat and masoor dal set it aside.

2. Heat 1 tbsp oil in a pressure cooker, add onion and sauté.

3. Add tomato and vegetables, sauté. 

4. Add washed wheat & masoor dal.

5. Pour water. Add salt, bisibelebath powder, and tamarind juice. Mix well.

6. Close the pressure lid and cook on high for 2 whistles or till the dal is cooked soft.

7. Keep aside for the pressure to release & then open.

8. Heat oil and ghee in a pot, mustard seeds & let it splutter.

9. Add red chillies, curry leaves, and asafoetida. Sauté.

10. Transfer the cooked vegetables & wheat mix everything well.

11. Add dry coconut powder and jaggery. Mix well & let it cook over low flame for 5 mins.

12. Turn off the flame and garnish with ghee if you need extra. 

13. Serve hot with chips or papadams.