Roast all ingredients under bisi bele bath powder , ground to semi fine powder and keep it aside. Can refer my separate post on how to make bisi bele bath powder.
Rinse toor dal and soak for 30 minutes or more. But I prefer to soak lentils for 4hrs-6 hrs because it helps to leaches out anti nutrients.
Drain out , wash with cold water and set aside.
Rinse and soak rice for 30 minutes.
Soak lemon size , tamarind in ¼ cup warm water for 30 minutes. After 30 minutes, squeeze and extract tamarind juice and discard residue.
In a pressure cooker, take soaked toor dal, pinch of salt, 2-3 drops of oil and pressure cook for 3-4 whistles. Dal should be well cooked and completely mashed.
In a pressure cooker, add 1tablespoon of oil , curry leaves and hing. Add all vegetables and green peas , give a quick stir . Can add pinch of turmeric too. I have not added because I didn’t wanted bisi bele bath to turn more yellowish in colour.
Add ½ cup of soaked rice , 3 cups of water and ½ teaspoon salt and pressure cook. Alternatively, you can separately cook rice and vegetables. As it doesn’t make any difference to taste and texture of the dish, I cook vegetables and rice together.
Pressure cook for 1 whistle. When pressure settles down on it’s own, open the lid.
Now keep the cooker on low flame, add cooked dal , bisi bele bath powder , tamarind water, jaggery and salt to taste.
Combine everything, add 3 tablespoon of oil or ghee.
Mix well , cover lid and cook on simmer for about 6-8 minutes.
Whilst prepare tempering, in a pan heat 2 tablespoon of Ghee /clarified butter.
Add mustard seeds, curry leaves, dry red chillies ,peanuts and cashews.
Fry well until peanuts starts to change colour, move all tempering ingredients to one corner.
Add chopped onions or shallots, hing/asafoetida and fry till translucent.
Pour this tempering over prepared bisi bele bath and mix well.
Turn off the stove, serve bisi bele bath piping hot with ghee and top with khara boondi and potato wafers.