Directions of UseHeat 2 tbsp oil in a pressure cooker. Add shallots to the cooker and fry till translucent.
Then add other chopped veggies like drumstick, carrot, capsicum, potato, beans, green peas to the cooker. Stir-fry for couple of minutes.
Then add turmeric powder and a cup of water. Cover the pressure cooker with a lid and allow the vegetables to cook till soft and tender.
Once the vegetables are cooked completely, add tamarind juice to the cooker along with salt and asafoetida.
Let the tamarind juice boils for atleast 5 mins to get rid off the raw smell of tamarind.
Then add the prepared bisibelebath powder and stir continuously so that the powder gets mixed with the tamarind mixture without getting lumps.
Allow the sambar to cook for another 5 mins. Then switch off the flame.
Add the mashed rice+dal to to the sambar. Do not add all the rice and dal. Rice and dal absorbs the sambar so quickly. So add the rice and dal so that the bisi bele bath is not too hick but like a semi-solid. Mix nicely the rice+dal mixture with the sambar.
Heat ghee in a pan. Add mustard seeds and cumin seeds and allow it to sputter. Then add cashews and fry till golden brown. Add few curry leaves and switch off the flame.
Add this tempering to the Bisi bele bath and give a good mix.