You can skip this section and just use ready made bisi bele bath. On a low flame dry roast red chilies, chana dal & urad dal until golden.

Then fry coriander seeds, cloves, cinnamon & moggu. When they turn aromatic remove to a plate.

Add methi seeds & roast. When the seeds turn aromatic, add in cumin and coconut.

Next when these turn aromatic turn off and cool all the ingredients. Make a fine powder & set aside.

Add rice to a bowl and rinse it well a few times. In a separate bowl wash dal a few times.

Pour 1¾ cups water to the rice bowl & 1 cup water to the dal bowl.

Pressure cook both of them in a cooker in pot-in-pot method for 3 to 4 whistles. The rice and dal must be cooked soft.

While the rice & dal cooks, soak tamarind in half cup hot water. Squeeze it and filter to a bowl. Keep 2 to 3 tablespoons of this aside for later use.

To the remaining tamarind water, add the bisi bele bath powder, jaggery & salt. Mix well to remove lumps. Set aside.

Mash the dal to smooth and add to rice. If desired can mash rice as well.

Heat a pan with 1 teaspoon ghee & add the vegetables.

On a medium high flame saute for 3 to 4 mins to bring out the flavors.

Pour 1 cup of water and cook the veggies till they are ¾ done. This way they retain the crunchiness.

Pour the tamarind mix and stir well. Allow it to boil for few minutes.

Add the mashed rice dal and mix well. Next add ¾ to 1 ¼ cups water and stir well.

Let the rice come to a boil on a medium flame. This takes around 4 to 6 mins.

Cook till the rice reaches a desired thick consistency. Taste test this. If needed, add more tamarind water, salt and jaggery.

Bisi bele bath usually turns thick upon cooling so remove it a bit early.

Heat 1 to 2 tablespoons ghee or oil in a small pan.

Add cashews and fry them until light golden. Then add mustard and red chilli.

When the mustard splutters, add curry leaves. When the leaves turn crisp, add hing.

Pour the seasoning over the bisi bele bath. Top bisi bele bath with a generous amount of ghee before serving. It is served hot with papad.

Soak tamarind in half cup hot water.

Press saute button on the instant pot and pour ghee or oil to the inner pot of the Ip.

Then fry cashews until golden and set aside.

Add mustard, red chilies, curry leaves and hing.

When the mustard pops, add onions and fry for 2 mins.

Then add all the veggies and stir fry for a minute. Add bisi bele bath powder, salt, half of the tamarind water & jaggery. (I usually mix the jaggery with tamarind water and filter both together)

Mix well and pour 7 cups water. Add rice and dal. Stir well and scrub the bottom to deglaze.

Press cancel button. Secure the instant pot with the lid. Position the steam release handle to sealing.

Then press pressure cook button and set the timer to 9 minutes. Once the IP beeps, press cancel and turn off.

Wait for natural pressure release for 10 minutes. Then release the rest of the pressure manually. Open the lid and stir well. Taste test and add more tamarind water, salt and jaggery is needed.

Add additional ghee and sprinkle coriander leaves. If desired you can also make a fresh tadka and pour on the bisi bele bath.