Suitable for all constitutions, vegetable bāth is a simple, nourishing and balancing dish.
Pre – preparation 8 – 10 hours
Preparation – 45 minutes
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.