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Provide toor dal (split pigeon peas).
Provide oats (Quaker oats).
Provide water.
You need grated coconut.
Prepare salt.
You need ghee.
Provide small carrot diced.
You need to prepare small capsicum cubed.
You need to prepare onion diced.
You need jaggery (optional).
Prepare french beans chopped.
Prepare cashews.
Provide curry leaves.
Provide dry red chilli.
Provide mustard seeds.
Use Cumin seeds.
Prepare cinnamon powder.
Use crushed Coriander seeds.
Use asafoetida (hing).
Use lemon juice.

Short Tips:

- Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, however it is a good rule of thumb to add a minimum of a pinch or two after you start cooking and once more at the very end. Your palate are the final guide here, so taste often.

First, wash and soak toor dal for 10-15 minutes..
Take a pressure cooker add washed dal along with oats and water a pinch of salt and turmeric (optional) powder cook till 2-3 whistle dal and oats cooked soft..
Mash the dal to smooth..
Heat a pan with ghee add mustard seeds, cumin seeds, Coriander seeds, curry leaves, cashews, dry red chilli saute for few mins. add vegetables saute for 5-6 minutes..
Add 1-2 tbsp water cook veggies, add grated coconut, cinnamon powder, jaggery, hing, salt, lemon juice mix well cook for 2-4 mins..
Pour this veggies seasoning over the bisi bele bath..
Top bisi vele bath with a small amount of ghee before serving. Served hot with papad..

Bisi bele bath is a famous Karnataka cuisine recipe that is prepared with rice, lentils, tamarind paste In Kannada, "bisi" means hot, "bele" means lentils and "bath" means rice. This hot lentil rice is also. Bisi bele bath should have thin consistency. Switch on the stove and bring it to boil by stirring continuously. Add in a tsp of ghee at the end and serve.

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