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Combine the piece of tamarind in the 1/2 cup of water and microwave for 30 seconds on high. Let sit in the microwave.
Steam the mixed vegetables until tender-crisp, about 3 minutes. Set aside.
Bring the lentils, rice, and 3 cups water to a boil. Reduce heat and cook over low heat, covered, for 15 minutes.
Cook the onion in the olive oil over medium heat, stiring often, until the onion is caramelized. Set aside.
Just before the 15 minutes is up, squeeze the softened tamarind piece into the water and then run the liquid through a sieve to remove any pulp.
Add the tamarind liquid, the mixed vegetables, the cashews, and the bisibele bhath masala to the rice pot and cook for an additional 5 minutes.
Just before serving, stir in the onion slices.
Makes 5 servings, 1 1/2 cups each
265 calories per serving