Step 1

You can skip this section and just use ready made bisi bele bath. On a low flame dry roast red chilies, chana dal & urad dal until golden.

Step 2

Then fry coriander seeds, cloves, cinnamon & moggu. When they turn aromatic remove to a plate.

Step 3

Add methi seeds & roast. When the seeds turn aromatic, add in cumin and coconut.

Step 4

Next when these turn aromatic turn off and cool all the ingredients. Make a fine powder & set aside.

Step 5

Add rice to a bowl and rinse it well a few times. In a separate bowl wash dal a few times.

Step 6

Pour 1¾ cups water to the rice bowl & 1 cup water to the dal bowl.

Step 7

Pressure cook both of them in a cooker in pot-in-pot method for 3 to 4 whistles. The rice and dal must be cooked soft.

Step 8

While the rice & dal cooks, soak tamarind in half cup hot water. Squeeze it and filter to a bowl. Keep 2 to 3 tablespoons of this aside for later use.

Step 9

To the remaining tamarind water, add the bisi bele bath powder, jaggery & salt. Mix well to remove lumps. Set aside.

Step 10

Mash the dal to smooth and add to rice. If desired can mash rice as well.

Step 11

Heat a pan with 1 teaspoon ghee & add the vegetables.

Step 12

On a medium high flame saute for 3 to 4 mins to bring out the flavors.

Step 13

Pour 1 cup of water and cook the veggies till they are ¾ done. This way they retain the crunchiness.

Step 14

Pour the tamarind mix and stir well. Allow it to boil for few minutes.

Step 15

Add the mashed rice dal and mix well. Next add ¾ to 1 ¼ cups water and stir well.

Step 16

Let the rice come to a boil on a medium flame. This takes around 4 to 6 mins.

Step 17

Cook till the rice reaches a desired thick consistency. Taste test this. If needed, add more tamarind water, salt and jaggery.

Step 18

Bisi bele bath usually turns thick upon cooling so remove it a bit early.

Step 19

Heat 1 tablespoon ghee or oil in a small pan.

Step 20

Add cashews and fry them until light golden. Then add mustard and red chilli.

Step 21

When the mustard splutters, add curry leaves. When the leaves turn crisp, add hing.

Step 22

Pour the seasoning over the bisi bele bath. Top bisi bele bath with a generous amount of ghee before serving. It is served hot with papad.

Step 23

Soak tamarind in half cup hot water.

Step 24

Press saute button on the instant pot and pour ghee or oil to the inner pot of the Ip.

Step 25

Then fry cashews until golden and set aside.

Step 26

Add mustard, red chilies, curry leaves and hing.

Step 27

When the mustard pops, add onions and fry for 2 mins.

Step 28

Then add all the veggies and stir fry for a minute. Add bisi bele bath powder, salt, half of the tamarind water & jaggery. (I usually mix the jaggery with tamarind water and filter both together)

Step 29

Mix well and pour 7 cups water. Add rice and dal. Stir well and scrub the bottom to deglaze.

Step 30

Press cancel button. Secure the instant pot with the lid. Position the steam release handle to sealing.

Step 31

Then press pressure cook button and set the timer to 9 minutes. Once the IP beeps, press cancel and turn off.

Step 32

Wait for natural pressure release for 10 minutes. Then release the rest of the pressure manually. Open the lid and stir well. Taste test and add more tamarind water, salt and jaggery is needed.

Step 33

Add additional ghee and sprinkle coriander leaves. If desired you can also make a fresh tadka and pour on the bisi bele bath.