Vegetable Bāth

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

Pre-preparation: 8 – 10 hours

Preparation: 45 minutes

Serves: 3

All measurements are heaped unless otherwise stated.

Ingredients 

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 tsp sambar powder (moderately spiced)

1¼ tsp fine rock salt

1 tsp ghee

¼ cup coriander leaves, chopped

Voggarane 

⅓ cup/80ml peanut or coconut oil

½ tsp black mustard seeds

⅛ tsp asafoetida powder

20 fresh curry leaves

⅛ tsp turmeric powder

3 cups/350g beans, carrot, capsicum

1 cup/250ml water

½ tsp fine rock salt

Pre-soak

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

Preparation

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

3.  Bring water, rice and soaked 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 and set aside for 10 minutes.

Voggarane 

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, curry leaves and turmeric.

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.

Serve

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

Variation

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.