roast on low flame without burning the spices.

transfer to the plate to cool completely.

in the pan heat 1 tsp oil and add 20 dried red chilli, few curry leaves and ¼ cup dry coconut.

roast on low flame until the chilli turns crisp.

transfer to the same plate and allow to cool completely.

once the roasted spices are cooled completely, transfer to the mixer jar.

add ½ tsp turmeric and ¼ tsp hing.

blend to a fine powder and homemade bisi bele bath masala powder is ready.

firstly, in a pressure cooker take ½ cup toor dal, ½ cup rice, ¼ tsp turmeric and 1 tsp oil.

add 3 cup of water and pressure cook for 5 whistles. keep aside.

in a large kadai heat 2 tbsp oil, 2 tbsp ghee and splutter 1 tsp mustard, 2 dried red chilli, pinch hing, 2 tbsp peanuts and few curry leaves.

add ½ onion and saute slightly.

now add 1 carrot, 1 potato, 2 tbsp peas, 5 beans, ½ tomato, ½ tsp turmeric and ½ tsp salt.

saute for 2 minutes, or until the vegetables soften slightly.

now add 3 cup water and boil for 10 minutes or until the vegetables are cooked well.

further, add ½ cup tamarind extract and boil well.

add 3 tbsp bisi bele bath masala, 1 tsp chilli powder and 1 tsp salt.

saute until the spices are well cooked.

add cooked rice-dal, 1 tsp salt, 2 cup water and mix well adjusting the consistency.

cover and simmer for 10 minutes, or until the flavours are absorbed well.

now pour the fried cashew and mix well. i have fried 2 tbsp cashew in 2 tsp ghee until the cashew turn crunchy.

finally, enjoy bisi bele bath recipe with boondi and raita.