Bisibela bath

This recipe comes from my sister. She learnt this recipe while she was residing at bangalore from her friend.Though technically any vegetable can be used for this recipe I always stick to the ones listed by her.This recipe has a mild flavour of masala which suits our family taste and I have been following this recipe for more than a decade

Ingredients
Raw rice: 1/2 cup
Toor dhal: 1/2 cup
Potato: 2 (medium sized)
Carrot: 3
Frozen peas: 1/4 cup
Frozen beans: 1/4 cup
Brinjal: 1
Hing: a pinch
Turmeric powder: a pinch
Salt: 1.5 tsp
Tamarind: a lemon sized
Oil: 2 tablespoon
Mustard seeds: 1/2 tsp
Curry leaves: a sprig
Red chillies: 1 or 2 (optional)
Ghee: 1 tsp
Cashews: 10

For masala powder:
Channa dhal (Kadala parupu): 1 tablespoon
Coriander seeds: 1.5 tablespoon
Red chillies: 4
Cumin seeds: 1/2 tsp
Pepper corn: 1/4 tsp
Fenugreek: 1/4 tsp
Cloves:1
Cinnamon stick: a very small piece
Raw rice: 1 tsp
Coconut powder/Grated coconut: 3 tablespoon

Procedure:
Step1:
Pressure cook toor dhal and rice together with enough water (approx 3.5 cups of water)

Step2:
Soak the tamarind in warm water

Step3:
Chop the vegetables as little large pieces.

Step4:
Dry roast the ingredients listed under masala powder other than coconut powder.Once the ingredients turn slight brown add the coconut powder and fry for a minute.Allow this to cool down and grind it to a coarse powder

Step5:
Heat 2 tablespoon of oil in a large pan and add mustard seeds.Once it starts spluttering add curry leaves and red chillies

Step6:
Add the diced vegetables and fry for 5 minutes

Step7:
Extract the tamarind in 2 cups of water and add it to the vegetables.Add turmeric powder and hing and bring it to a boil and simmer for 10 - 15 minutes until the vegetables are cooked

Step8:
Now add the freshly ground masala powder and bring it to a boil and add salt