Suitable for all constitutions, vegetable bāth is a simple, nourishing and balancing dish.

Pre – preparation 8 – 10 hours

Preparation – 45 minutes

Serves 3


¼ cup/50g whole moong dāl

¾ cup/150g white basmati rice

4 cups/1-litre water

½ cup/40g dried shredded coconut

1½ – 2 heaped tsp sambar powder (moderately spiced)

1¼ tsp fine rock salt

1 tsp ghee

¼ cup coriander leaves, chopped


⅓ cup/80ml peanut or coconut oil

½ heaped tsp black mustard seeds

⅛ heaped tsp asafoetida powder

⅛ heaped tsp turmeric powder

20 fresh curry leaves

3 cups/350g beans, carrot, capsicum

1 cup/250ml water

½ tsp fine rock salt


1.  Rinse dāl, cover with water and soak overnight, 8 – 10 hours, then drain.


2.  Cut vegetables into small uniform pieces, measure remaining ingredients – set aside.

3.  Bring water, rice and dāl to boil, reduce heat to maintain a rapid simmer. Simmer, uncovered, for 20 – 25 minutes, or until water has evaporated and rice is cooked. Turn off heat. Cover, set aside for 10 minutes.


4.  In a skillet, over medium-high heat, heat the oil, add mustard seeds; when the seeds turn grey and pop, turn down heat, add asafoetida, turmeric and curry leaves.

5.  Add vegetables – mix well.

6.  Add water and ½ tsp salt, simmer uncovered until vegetables soften – 15 -20 minutes, stir once or twice.

7.  Add vegetables, coconut, sambar powder, remaining salt, ghee and coriander.

8.  Combine well and serve.



Twice weekly, morning or lunch-time meal, in all seasons.


Pressure cooker; combine all ingredients including the vegetables, and separately fried voggarane with 2 cups water. Cook for 3 whistles – set aside until the pressure has subsided.