For bisibelebath first we have to prepare bisibelebath masala powder. 

To roast and grind:

Red chillies                   : 4 nos

Chana dal                      : 2 tsp

Tur dal                          : 1 tsp

Coriander seeds            : 3 tsp 

Urad dal                        : 1tsp

Pepper                          : 1/2 tsp

Cumin seeds                 : 1/2 tsp

Fenugreek seeds           : 1/4 tsp

Cinnamon                     : 1" pc

Cloves                          : 5

Grated coconut            : 4 tsp

Fennel seeds                : 1/2 tsp

Oil                               : 1 tsp

Heat oil in a fry pan and roast all the ingredients except grated coconut.  Finally add the coconut and fry it for a minute, cool it and grind it to a powder, keep aside.

I cooked rice and dal separately in a pressure cooker.

For bisibelebath 

Rice                              : 3/4 cup

Tur dal                          : 1/2 cup

Tamarind                      : 1 lemon size

Salt to taste

Jaggery grated             : 1 tsp

Vegetables

Carrot                         : 1no

Beans                         : 10 no  

Green peas                : 1/4 cup

Capsicum                  : 1/2

Shallots                     : 6 nos

For seasoning: 

Ghee                         : 2 tbsp

Mustard seeds          : 1/2 tsp

Hing                         : a pinch

Curry leaves            : 1 sprig

Cashews                  : 5 no broken

Method: 

Soak rice for 30 mins.  Pressure cook the rice adding enough water  for 3 whistle.

Cook tur dal also in a pressure cooker for 3 whistle.

Soak tamarind in one cup of water for 30 mins and squeeze it, filter it and keep it in a bowl.

Add bisibelebath powder and jaggery to the tamarind juice and keep aside.

Mash the dal and rice slightly and keep aside.

Dice carrots, chop beans, dice capsicum and keep aside.

Heat 1 tsp ghee in a pan, add shallots and saute it. Then add the chopped vegetables and one cupe of water and little salt, cook the veggies. Add the tamarind juice with the bisibelebath powder to this.  Let it boil for 4 mins. Then add the mashed rice and dal, add one cup water and  mix well and boil it in a medium flame for 5 mins.  It should be in a semi thick consistency, 

Heat the remaining ghee in a fry pan add mustard seeds, when it pops add curry leaves, hing and broken cashews, fry it and pour it over the bisibelebath. 

Serve it hot with pappad!