Ingredients:

1. 1 cup Raw Rice
2. 1/2 cup Toor Dal (pigeon peas)
3. 5 cups Water
4. 2-3 tbsp Ghee
5. Small gooseberry sized Tamarind 
6. 4-5 Small Onions (shallots)
7. 1 Tomato (chopped)
8. 2 Carrots (chopped)
9. Handful of Peas
10. 1 Potato (chopped optional)
11. 4-5 Beans (chopped optional)
12. Salt to taste 

1. 1/2 cup Dry Coconut Powder 
2. 1 tbsp Coriander Seeds
3. 7-8 Dry Red Chilis 
4. 2 tsp Channa Dal (bengal gram)
5. 1 tsp Urad Dal (black gram)
6. 1/2 tsp Fenugreek Seeds
7. 1 inch Cinnamon Stick 
8. 2-3 Cloves 
9. 1 tsp Khus Khus 
10. 1-2 tsp Oil

1. 2 tsp Ghee
2. 1 tsp Mustard Seeds
3. 2 dry Red Chilis
4. A pinch of Asafetida 

Method:

• Heat oil in a pan.
• Roast all the ingredients under For grinding Bisi Bele Bath Masala.
• Roast everything until it changes to golden brown in color.
• Grind the masala dry, without adding water.
• Store it in a air tight container if using later.

• Wash dal and rice. 
• Add water and pressure cook for 4 whistles.
• Once the pressure comes to the room temperature, mash the rice mixture well and set aside.
• Soak the tamarind in hot water for 15 minutes.

• Heat ghee in a pan.
• Add the ingredients listed above in For Tempering or Seasoning.
• Sauté funnily the mustard seeds crackle.
• Add chopped onion shallots and sauté until they are translucent.
• Add all the vegetables, sprinkle some water and cook for 4-5 minutes.
• Now add the Bisi Bele Bath masala and tamarind extract.

• Add salt to it and let it boil well until the vegetables are cooked well.
• Add this mixture to the cooked rice mixture.
• Also add 2-3 tbsp ghee and mix well.
• Serve hot with Potato Chips or Papad.