Prepare all the things required for masala. Now roast chana dal and udad dal at low heat in a pan. Now add coriander seeds, cumin, fenugreek, cinnamon, clove, peppercorns, cardamom and mace to it and roast it at low heat. Now roast curry leaves and dry red chillies separately. Roast poppy seeds and desiccated coconut and turn off the heat. Now add hing to it and let everything cool down completely. Add kashmiri red chilli and grind it. Store the remaining masala in the refrigerator.

Wash rice and dal separately. Now add groundnuts to the rice along with two cups of water and salt. And turmeric and one cup water to dal. Now cook both of them separately in the pressure cooker. Mash the cooked dal properly.

Now take one cup of water in a bowl and add tamarind pulp, bisi bele bath masala, jaggery and salt to it and mix everything well. Prepare all the vegetables required for the recipe.

Heat ghee in a pan and add onion to it and saute it for a minute at medium heat. Now add all the other vegetables to it and cook it on medium heat. When it is almost done, add the prepared tamarind and masala water to it and mix it well. Cover and cook the vegetables until done. Vegetables should be cooked properly but it still should have that crunch.

Now add cooked dal and rice to it and mix everything well. Add two cups of water and cook it on low heat for 15 minutes. Keep on stirring in between. Add water according to your requirement keeping in mind that it becomes a bit hard after it cools down.

Heat ghee in a tadka pan and add mustard seeds. When it crackles, add cashew nuts to it and roast it until light pink in colour. Now add hing, curry leaves and dry red chilli to it and pour the tadka over the prepared rice.