Heat a pan over high heat and let it get hot.

Once it gets hot, lower the flame then add chana dal and urad dal, dry roast the lentils over low flame while stirring them continuously until they turn golden in colour and become fragrant, then transfer them into a large bowl and set the pan back over low flame.

Add coriander seeds and dry roast them until they turn golden brown and transfer them into the same bowl.

In the same pan add the poppy seeds and dry roast them over low flame until they turn golden and transfer into the same bowl.

Add the remaining whole spices in the same pan and dry roast over low flame until they are fragrant, then transfer the spices into the same bowl.

Add dry coconut & dry roast it until it turns golden brown & transfer it into the bowl.

Now add oil into the pan, add the red chillies and roast them for a few minutes, transfer them into the bowl and then add asafoetida directly into the bowl.

Let the mixture cool down and come to room temperature.

Once cooled, grind everything into a fine powder, so you see, your quick bisi bele bath powder is ready.

Transfer it into an airtight container, if stored properly it will last for a couple of months.

Add the rice and dal into a bowl, wash it using water until the water turns clear, then drain the water and add the washed dal and rice into a pressure cooker.

Add carrot, beans, kohlrabi, water, turmeric powder and oil, put the lid on and pressure cook over medium high flame for 4 whistles, then switch off the flame and let the pressure release naturally.

Once the pressure released, open the lid and set the cooker aside. And the start making tempering.

Heat a kadai or a big pot over high heat, once it gets hot add the ghee and let the ghee heat well.

Add cashew and peanuts, fry them over medium flame until they turn golden brown and then transfer into a bowl, set it aside.

Now add mustard seeds, red chilli, curry leaves and asafoetida in the ghee, stir well and let the mustard seeds crackle.

Then add tomato, green peas and salt, stir and cook over high flame until the tomatoes turn mushy.

Add capsicum, stir and cook over high flame for a minute.

Add the tamarind water by straining it through a sieve or hand and make sure you mash and add all the pulp, along with jaggery, stir well and cook over high flame.

Now add the cooked rice mixture into the pot or kadai, hot water and stir well, keep the bisibelebath slightly watery, it will thicken up while cooking, keep the flame on medium.

In a separate bowl add the bisi bele bath powder along with some water and mix well to dissolve the masala, add the mixture into the kadai or pot and stir well, you can add more hot water and adjust the consistency to your preference.

Taste and adjust salt, then add the fried nuts and fresh coriander.(reserve some nuts to use as garnish later)

Your bisi bele bath is ready, serve hot with khara boondi or any raita, fryums of your choice.