In a pressure cooker, cook the toor dal with a pinch of tumeric for a few whistles. In a fry pan, heat some oil and roast the cardamom, cloves, red chillies, coriander seeds and fenugreek seeds.Once they are roasted (and not burnt) mix it with the coconut. Powder this and set aside

When the pressure is gone, pour the cooked dal in a pot and heat some oil in the cooker. Add the mustard seeds and when it starts to pop saute the onions. Next add the powdered mixture and garam masala and cook until the raw smell starts to diminish. Now add the bag of frozen veggies and allow everything to cook well

To the cooker add the cooked dal and the 1.5 cups of washed rice. Pour 3 cups of rice, and mix the tamarind paste. Add the required amount of salt and cook for a couple of whistles

If you don't have a pressure cooker, you can cook the dal in some water in a sauce pan and then follow the rest of the steps, and toss everything in an electric rice cooker

As the bisi bele bath is getting cooked, heat some butter or clarified butter and roast the cashews. Once the rice is cooked pour the buttered and cashews into the rice and mix well

Garnish with coriander and serve! Make some home made raita and man it was absolutely delish... Might have to allow him to cook more often!