DEBOLINA ROY
Prep and boil the base
Wash rice and toor dal in equal amounts. Pressure cook the washed rice and dal together with turmeric and water until a soft mash can be made. Boil the chopped vegetables like carrot, green beans and green peas separately until they are well cooked.
Make the spice paste
In a pan, toast coriander seeds, chana dal, cinnamon, cloves, and dry Byadgi chillies together. Combine the roasted spices in a blender with some fresh grated coconut and enough water to produce a smooth paste, which will flavour the recipe.
Combine and shimmer
Combine the rice with lentils, vegetables, spice paste, tamarind juice, and salt in a big pot. Pour in some water to regulate the texture, and simmer over medium heat so that all the flavours mix well together.
Temper and serve
In a small frying pan, heat ghee, pop mustard seeds, and roast cashew nuts along with curry leaves and a bit of asafoetida. Drizzle this hot mixture over the finished preparation, stir properly, and serve hot with crispy boondi.