Soak the tamarind into hot water for 20 minutes. Then get the pulp, strain.

Wash the dal, rice with water and take into pressure cooker along with 2 cups of water and salt.

Cover the cooker with lid, put the weight on and cook for 2-3 whistles.

Once the pressure releases naturally, open the lid and mash the mixture slightly.

Meantime, dry roast the spices on medium-low heat for spice paste. Once roasted let the cool down.

Once cooled, grind into powder. Then add coconut and water, again grind and make smooth paste.

Heat the ghee in a pan on medium heat. Once hot add mustard seeds. Once they pop add cumin seeds and let them sizzle.

Then saute in dried red chilies and curry leaves for 30-40 seconds.

Add onions and saute till they are soft and translucent.

Then mix in tomatoes, carrot, beans along with salt and turmeric powder.

Add water, cover and cook till veggies are soft and tender.

Now mix in prepared spice paste and cook for 2 minutes.

Add tamarind water along with another ½ cup of water and simmer for 3-4 minutes.

Then mix in mashed dal, rice mixture and adjust the consistency by adding water if required.

Cook for 2 minutes then turn off the stove.