Recipe column-besi bele bathe

Chop 2 big onions or 250 gms of small onions skin peeled.
Green peas,Carrots,Tomatoes, Groundnuts fresh are all optional.
Roast each one seperately or one by one; equal measures of i.e 1 teaspoon of urad dal,1 teaspoon of gram dal and 1 teaspoon of corriender seeds. 1 inch piece of cinnamon, 5 pods of cardomom and 1/4 teaspoon of methi seeds to enhance the taste and flavour. Add 2 to 3 table spoon of dry coconut and roast it to light brown. Copra available in stores is also fine. Grind these to a coarse powder. you can store this in an airtight container and refrigerate for weeks.
Pressure cook 2 cups of rice and 1 cup of toor dal and keep aside.Heat oil in a kadai fry the onion and other optional vegetables. Add 2 teaspoon of tarmirind paste. if you do not like hot and sour reduce the amount of tarmirind paste. Allow it to cook for 7 minutes and add the cooked rice and dal. Add curry leaves and mix well for 2 minutes.
Add salt and the powder. Pour 2teaspoons of gingily oil and 2 teaspoons of ghee on the dish and mix well. garnish with corriender leaves. Remove from flame and serve it with chips,potato curry or papads.