Pressure-cook rinsed dal with turmeric and water for 8–9 whistles or until soft and mushy.

Mash the dal once cooked.

Add the cooked rice and mashed dal.

Mix in cooked vegetables with their stock, tamarind pulp, and 1 cup of water.

Stir in Bisi Bele Bath powder mixed with water, coconut, and salt.

Simmer uncovered on a low heat for 15–20 minutes until flavours blend.

Heat ghee in a pan, add mustard seeds and let them crackle.

Add curry leaves, chillies, cashews, asafoetida, and moggu. Fry until cashews turn golden.