Take 1 tbsp of chana dal, 1 tbsp of urad dal, 1 tbsp of coriander seeds, ½ tbsp of cumin seeds, 1 tbsp of sesame seeds, 1 tbsp of coconut (dry, sliced), ¼ tsp of methi seeds, 2 pieces of green cardamom pods (split), 1 piece of cinnamon (¼-inch stick, broken into small pieces), 4 pieces of dry red chilies (regular or Kashmiri), 4 pieces of cloves in a frying pan and then switch on the gas stove to dry roast them stirring continuously until you notice a color change in the dry coconut pieces. Turn the flame off and let the spices cool down.

Transfer them to a mixie jar and make a fine powder.

Take 1 cup of rice (any variety) and ¾ cup of toor dal in a bowl, wash them nicely with water for 3 to 4 times, and transfer them to a pressure cooker. Add 4 cups of water to it.

Cut ½ cup of carrot, French beans, and potatoes into small pieces and add them to the pressure cooker along with 1 tsp of turmeric powder and 2 tsp of salt. Mix them nicely. Cover the lid and cook up to two whistles over a medium flame.

When done, switch off the flame, let the pressure release and check the doneness.

Heat 4 tbsp of cooking oil in a kadai over a medium flame and put in ½ tsp of asafetida (hing), 1 tsp of mustard seeds and 5 tbsp of raw peanuts with skin. Fry for a minute. Then add 4 pieces of green chiles (broken in half) and 15 pieces of curry leaves and fry them for some time until the peanuts become crispy. Then add ¼ cup of onion (2 medium size pieces, cut in square shape) in it and fry until they become soft and translucent.

Now, add ½ cup of tomatoes (diced into small pieces) and ¼ cup of green peas to it. Mix nicely. Cover the kadai and let it cook for 2 minutes. Check the softness of the ingredients.

Now, add 3 cups of water to the kadai along with 4 tbsp of the Bisi Bele masala powder you made earlier as well as 1 tsp of red chilli powder. Mix well, cover and cook till it boils. Check the thickness.

Now, add 4 tbsp of tamarind juice and 1 tbsp of jaggery in powder form or a lemon-size piece. Mix well.

Add the boiled rice and dal along with salt to taste. Mix well. Cover and let it cook for 5 minutes over a medium flame.

By then, to make the tadka, heat 4 tbsp of ghee or clarified butter in a tadka pan and add 15 pieces of whole cashew nuts when it is hot. Fry them till the color changes. Remove some and add 3 pieces of whole dry red chilies to the rest and fry till golden.

Check the rice, turn off the flame, add the fried cashew nuts and mix well.

Transfer it to a serving plate and pour the cashew-red chili-tadka on the top.

Your tasty and healthy homemade Bisi Bele bath is ready to enjoy. Serve it hot with mixed veg raita, masala boondi, and papad.