Start by washing and soaking half a cup of toor dal in 1.5 cups of water. Giving the dal even about 15 mins of soaking time, will soften the grains and reduce your overall cooking time. Also wash a quarter cup of dalia.
Bring about 3.5 cups of water to the boil in a saucepan, and remove from the heat. Place the tamarind in a small bowl and pour 1/3rd cup of hot water over the pulp (or enough to make sure its immersed)
Next chop / slice the ginger, garlic, onion, tomatoes, coriander and mixed vegetables as indicated in the ingredients table. The carrots, green beans and capsicum can be replaced by other vegetables of your choosing; just make sure you have about a cup and a half of chopped vegetables in total.
Heat a tbs of oil in a pressure cooker; once hot, add 0.5 tsp of mustard seeds and allow them to pop. Next, turn the heat down to minimum and add the Hing / Asafoetida, crushed ginger and garlic. Allow this to cook until the garlic goes crisp around the edges (barely 30 seconds).
Add the curry leaves and onions to the cooker; stir fry on medium heat until the onions go translucent. Next, add the chopped tomatoes along with a pinch of salt and cook until they soften.
Add the turmeric powder and Bisi Bele Bath masala1 to the tomatoes; stir for 30 seconds so that the spices cook. Toss the chopped mix veggies in and continue to stir fry for a minute.
Now add the dal and dalia to the pressure cooker and stir well to combine with the vegetables. Add 3 cups of recently boiled water to the cooker, secure the lid and cook for 6 – 7 whistles (roughly 10 mins). Turn the heat off.
Massage the tamarind pulp with your fingers to form a thick extract. Remove any seeds or fiber. Once the pressure has completely released, open the pressure cooker and add the tamarind extract. Stir and allow to simmer2 on low heat while you prepare the tempering.
To make the tempering: Heat a tbs of ghee in a small pan and add half a tsp of mustard seeds. Once they pop, add the split cashew nuts and stir fry till golden. Add the dried red chilies and curry leaves to the ghee and fry until they being to crisp. Pour the tempering into the simmering bisi bele bath and turn the heat off.
Finally, add a quarter cup of chopped coriander leaves to the bath and stir well. Serve with boondi / potato crisps on the side.