Wash or rinse the dal and rice separately. Then soak for 20 minutes. This step is optional.
Meantime prep rest of the ingredients and chop the vegetables.
Soak the tamarind in hot water for 20-30 minutes then squeeze the tamarind to get the pulp out of it. Strain the water and keep it ready.
Now discard the soaking water from dal, rice. Take rice, peanuts and 1 ½ cups of water in the small container that fits into the pressure cooker.
Take dal, turmeric powder, oil and 1 cup of water in another container.
Add a glassful of water in the cooker, place rack/stand first, followed by dal container and rice container. Cover the rice container and then cover the cooker with lid, put the weight on and turn the heat on medium.
Pressure cook it for 3-4 whistles and let the pressure go down by itself. If using instant pot then cook on manual (high pressure) for 10 minutes.
Remove both containers and whisk the dal till it gets smooth. And mix the rice, peanuts. Keep it aside.
Making Bisi Bele Bath Recipe:
Heat the oil in a pan on medium heat. Once hot add onion and cook till they become soft and translucent.
Then add rest of the veggies and salt. Mix and saute for 3-4 minutes.
Now add water, cover and cook till veggies are soft and tender.
Mix in jaggery, bisi bele bath powder, and tamarind water, simmer for 2-3 minutes.
Now add boiled dal and rice, mix. Adjust the consistency by adding water.
Let it cook for 4-5 minutes.
Heat the ghee in a small tadka pan on medium heat. Once hot add mustard seeds and let them pop.
Add cashew nuts and dried red chilies, saute till cashews are light brown in color.
Then add curry leaves and hing.
Immediately add this tempering to the dal-rice mixture, stir and serve.