Step-by-Step Instructions

1. 1.Cook Rice and Toor Dal

   Add 1/2 cup toor dal and 1 cup rice to a pressure cooker. Add water and wash 3 times. Drain the water. Add 4 cups of fresh water, 1 tsp turmeric powder, and 1 tbsp oil. Close the pressure cooker and cook for 3 whistles until the rice and dal are soft and well-cooked. Once cooked, gently mash the mixture slightly with a spoon.

2. 2.Prepare Tamarind Water

   Soak a 1-inch piece of tamarind in hot water for 5 minutes. Squeeze out the pulp to get thin tamarind water.

3. 3.Roast and Grind Bisibelebath Powder

   In a dry pan, roast 2 dry red chilies until crisp. Then add 1 tsp chana dal, 1 tsp urad dal, 1 tsp poppy seeds, a few fenugreek seeds, 1/2 inch cinnamon stick, 2 cloves, 1 tbsp cumin seeds, 1 tbsp coriander seeds, and 1 tbsp sesame seeds. Roast these ingredients until they turn light brown and aromatic. Transfer the roasted ingredients to a mixer grinder. In the same pan, add 3 tbsp grated coconut and roast for 2 minutes until it turns light brown. Add the roasted coconut to the mixer grinder. Grind all the ingredients to a coarse powder without adding water.

4. 4.Sauté and Cook Vegetables

   In a large pot, heat 2 tbsp oil. Add chopped beans, carrots, potatoes, and radish. Sauté for a minute. Then add chopped onion and sliced eggplant. Sauté for 2 minutes. Add 1 tsp turmeric powder and mix well. Add enough water to cover the vegetables and cook until they are soft. Add salt to taste and mix.

5. 5.Combine and Simmer

   Once the vegetables are soft, add 1/4 cup thin tamarind water, 1 tsp red chili powder, and 1 tsp jaggery to the pot. Mix well and let it simmer for 2-3 minutes to cook off the raw tamarind flavor. Add the cooked rice and toor dal mixture to the pot. Stir well to combine. Add the prepared bisibelebath powder and another 1 tsp of jaggery. Mix thoroughly. Check for salt and add if required. Add 1.5 cups of hot water to adjust the consistency to your preference; the mixture should be slightly watery as it will thicken upon cooling. Cook on medium flame for 3 minutes, stirring occasionally, until all flavors are well combined and the mixture reaches a uniform consistency.

6. 6.Prepare and Add Tempering

   In a small pan, heat 1 tbsp oil and 1 tbsp ghee. Add 1 tbsp mustard seeds and let them splutter. Add 1 spring of curry leaves, 1 green chili, 1 dry red chili, 2 tbsp peanuts, 6 cashews, and 1 tsp asafoetida (hing). Sauté until the nuts are golden brown and the curry leaves are crisp. Pour this tempering over the bisibelebath in the pot and mix well.

7. 7.Serve

   Garnish with crispy boondi and chopped coriander leaves. Serve hot with papad or raita.