Bisi bele bhaat

A purist might say that if you use store bought masala, the recipe is not an "authentic" recipe. But when one particular masala works perfectly, you'd be a fool not to use it, specially since it makes cooking so much easier.

Cook one measure of tur dal, with haldi powder, till soft.
Half cook the same measure of rice, add chopped vegetables, and cook till rice is fully done. You can use any vegetables you like- I like beans, cauliflower, peas, carrot, potatoes and one medium onion cut into eight pieces (the boiled onion adds a special flavour).
Lightly fry desired quantity of peanuts and keep aside.
In a large kadhai fry peanuts, grated copra (about 1 tbsp for each small cup of dal/ rice), green chillies. When the copra is nice and brown, add the cooked rice, and dal, and mix well.
Add 3 tbsp of MRT Vangibhat masala, salt and tamarind juice (one marble sized tamarind for each small cup of dal), stir well, and let it cook on low heat for a few minutes. Depending on how mushy you want it add the peanuts (early if you like it soft, right at the end if you want it crunchy).
Add a tadka of mustard seeds, curry leaves and red chillies. Add a dollop of ghee before serving.