A classic example of a one-pot meal in South Indian cuisine is Bisi Bele Baath. I call it a mash between a khichdi and sambar rice! There are many recipes for this, but for me, my mom's style is close to my heart. So here goes...

BISI BELE BAATH
Ingredients:
Rice - 1 cup
Toor Dal (split pigeon peas) - ½ cup
Tamarind ? a small lemon size (soaked)
Sesame oil ? 3 tbsps + ¼ tsp
Mustard seeds ? 2 tsps
Hing powder ? ¼ tsp
Cashews ? ¼ cup
Ghee ? 2 tbsps
Vegetables ? 2 cups ( Mix of Drumsticks, Potato, Knol kohl, Carrot, French beans, Peas, Shallots (optional))
Coriander leaves
Curry leaves

Spice mix:
Dry red chilies ? 6 med.
Coriander seeds ? 1 tbsp
Methi seeds ? 1 tsp
Poppy seeds ? 1 tsp
Fennel seeds ? ½ tsp Cloves ? 4
Green Cardamom ? 4
Cinnamon ? ½ inch stick
Grated coconut ? 1 small cup

Method:
1. Heat ¼ tsp oil in a small pan and add red chilies and dhaniya seeds. Roast for ½ a minute. Now add the other ingredients except coconut. Roast for 1-2 minutes till light golden. Finally add the coconut and let roast till golden brown. Remove and keep aside to cool. Dry grind to a coarse powder.
2. Pressure cook rice and dal together with 6 cups water upto 4-5 whistles or till well cooked.
3. Boil the vegetables in minimal water till cooked. If using shallots, fry them for 1-2 minutes in very little oil and then add to vegetables for cooking. Drain but preserve the stock.
4. Use the stock for extracting tamarind pulp, make up to 1 cup.
5. Heat 3 tbsps oil in a large wok, ad...