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

Vegetable Bāth

Pre-preparation: 8 – 10 hours

Preparation: 45 minutes

Serves: 3

All measurements are heaped unless otherwise stated.



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


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


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 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.


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.



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.

1. PRE-SOAK: Rinse dāl

2. Cover with water and soak 8-10 hrs

3. Drain dāl and add rinsed rice to pot

4. Add water

5. Rapidly simmer, uncovered

6. Until water has evaporated

7. Cover and set aside

8. Chop vegetables

9. Measure remaining ingredients

10. VOGGARANE: In skillet, heat oil

11. Add mustard seeds; when seeds pop

12. Add asafoetida

13. Add curry leaves and turmeric, fry for a few secs

14. Add vegetables

15. Mix well

16. Add water

17. Add ½ tsp salt

18. Simmer uncover 15-20 mins

19. Add coconut, sambar and remaining salt

20. Add coriander

21. Mix well

22. Add ghee

23. Mix in rice and dāl

24. Combine well

25. Allow to sit 5 mins before serving.