Method
Wash and cook the millet and dal. Add 1/4 tsp of turmeric powder and a pinch of asafoetida and add 2.5 cups of water to this. Cook this in a pressure cooker for 5-6 whistles. Peel the skin of onions and cut the veggies into cubes. Soak the tamarind in hot water and extract 2 cups of tamarind water. In a pan add 1 tsp of oil and roast the dhaniya,channa dal,venthayam and red chili till golden brown. Once it is roasted 3/4 th add the coconut to this. I used kopra,if using fresh coconut saute till it changes to golden brown colour. Allow this to cool completely and grind into a fine powder. Fresh sambar masala is ready. In a cooker,add sesame oil and ghee. Add the mustard seeds to this. Once it crackles add the small onions. Saute till becomes slightly brown and translucent. Add the veggies to this. Saute for a minute. Add the tamarind water to this now. Add 1/2 tsp turmeric powder,salt and a pinch of asafoetida. Now add the freshly ground sambar powder, reserving 1 tblsp aside for later use. Keep the flame low while adding the fresh sambar powder, else it may form lumps. When it starts boiling add the cooked millet toor dal mixture. Now add the freshly ground sambar powder, reserving 1 tblsp aside for later use. Close the cooker and cook for 1 whistle and keep in a lowest flame possible for 5 minutes. Once the pressure is released automatically, open the cooker and mix well. Add the curry leaves. Roast the cashew nuts in ghee and add it to the bisi bele bath. In 1 tsp of ghee or oil add the reserved 1 tblsp of freshly ground sambar masala, saute for few seconds and immediately transfer it to the bisi bele bath. Mix well. This gives a very fresh and wonderful aroma to the millet bisi bela bath. Mix well and serve hot with any side dish of your choice. A simple papad will also taste yum.
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