Val beans bisi bele bath / Avarekalu bisibele huliyanna

Servings: 2-3

Ingredients:

Content	Quantity	Comment
Oil	2 tbsp + 1 tsp + 1 tsp
Jeera	1 tsp
Curry leaves	1 sprig
Onion	1 big + 1 small	Sliced
Tomatoes	2 medium	Quartered
Sambar powder	2-3 tbsp
Jaggery	1-2 tbsp
Coriander	2-3 tbsp + 1-2 tbsp
Water	To cook
Tur dal	3-4 tbsp
Turmeric	¼ tsp
Salt	To taste
Rice	1 cup	Cooked
Val beans / Avarekalu	1 cup
Cauliflower florets	½ cup
Carrots	2 small	Quartered
Coconut	½ cup
Ghee	2-3 tbsp
Tamarind	1 lemon size	Soaked in water

Method:

Wash and pressure cook tur dal with turmeric and 1 tsp of oil for 2-3 whistles. Cool and set it aside. Pressure cook val beans and carrots with ¼ tsp of salt. Cool and set aside. Heat water with some salt in a vessel. Once it starts boiling, add the cauliflower florets and cook till soft. Drain and set aside.

Squeeze the tamarind and strain it using a strainer. Set the tamarind water aside. Fry 1 small onion in a tsp of oil till translucent. Grind the fried onion with coconut, tomatoes, 1-2 tbsp of coriander leaves, sambar powder, jaggery and tamarind water to a smooth paste. Set it aside.

Heat 2 tbsp of oil in a heavy bottom pan. Add jeera and curry leaves. Add the 1 big onion (sliced) and saute till translucent. Pour the ground masala to this pan. Mix well and cook covered till raw smell of masala is gone and oil starts separating. Now add the cooked tur dal and mix. Cook for a minute more.

Add the cooked vegetables and mix well. Add salt to taste. Bring the mixture to a boil. Add the cooked rice as much as required. Cook for a minute more. Mix the ghee. Garnish with coriander leaves.

Serve hot with raita or mixture.

Tip:

1. Always cook val beans with some salt as it will not be able to absorb the salt easily once pressure cooked.
2. To cook vegetables, use more water (for this recipe). For example, add ½ cup of water for 1 cup of vegetables.