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Prepare Basmati rice.
You need Quinoa.
Provide arhar dal/toor dal.
Provide Sambhar masala.
Use salt.
You need fresh shredded turmeric / 1/2 tbsp turmeric powder.
Use Garam masala powder.
Prepare Urad dal.
You need Chana dal.
You need to prepare Cumin seeds.
Provide Dry red chillies.
Use Black pepper corns.
You need to prepare Cloves.
Use shredded fresh coconut.
Provide Shallots / small onion.
You need Tomato big chopped.
Provide long cut french beans.
You need to prepare Carrots cut into bite size.
Provide Peas.
You need Brinjal small cubed.
Provide Capsicum chopped.
Use small pumpkin cutted in small cubes.
You need Coconut milk.
Provide Tamarind pulp.
Prepare Cashews broken.
Use black mustard seeds.
You need Asafoetida.
Provide Clarified butter/desi ghee.
Provide Curry leaves.
You need to prepare Coriander/cilantro leaves for garnishing.

Short Tips:

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Firstly wash &soak rice,quinoa and toor dal in water in seprate-seprate bowls fo' at least 30 minutes.
Heat clarified butter/desi ghee in a heavy bottom non stick frying pan and roast urad dal, chana dal and dry red chillies at low heat till the aroma of roasted dal rise and get light golden..keep the roasted ingredients aside in a plate.
In a pressure cooker heat clarified butter /ghee and splutter cumin then add shallets/onion and saute them till light brownish, add shredded turmeric/turmeric powder, all the chopped veggies one by one and fry on medium heat..add fried urad &chana dal, rice, quinoa, arhar/toor dal..pour 5-6cups of water..add salt,Sambhar masala, spoon of ghee and pressure cook till 3-4whistles..heat off and let the pressure cooker to release it's pressure itself.
Open the pressure cooker and give a good mix to dal, rice-quinoa and veggies to combine everything very well..add tamarind pulp, check the consistency of bisi bele bath and add little more water if required..add coconut milk then let it to simmer fo' about 10 minutes at slow flame..add garam masala, mix and heat off.
Yo'r quinoa-rice bisi bele bath is done.
In a frying pan fry fresh coconut and peas in a spoon of ghee and mix in the bisi bele bath..keep a spoon of fried peas aside fo' garnishing.
Tempering :-Heat clarified butter /ghee in a tadka pan and splutter mustard seeds then add asafoetida, curry leaves,black pepper corns, cloves,coriander/cilantro and lightly fry all ingredients.
Fry cashews in the same tadka pan.
Transfer the bisi bele bath in a casserole /bowl/plate, add tadka, give a nice mix.
Garnish with fried cashews and serve hot with curd,pickled beets,pickled carrot &cucumber or as u wish.
Enjoy a healthier, tastier overall complete meal.

Bisi bele bath, translated to hot lentil rice, is an aromatic and spicy dish originating from the Indian state of Karnataka. Moist rice and lentils are combined According to K. Traditional South Indian style dish where rice and vegetables are cooked in tamarind water with some assorted Indian spices. Bisi Bele Bath is a famous hot lentil rice dish from Karnataka… just a different version of our sambar sadam! Typically sambar does not Samai Sambar Sadam.

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