Red gram dal (tur) - 1/2 cup 
Rice - 1 1/2 cups 
Brinjals - 2 small 
Onion - 1 no. 
Carrot - 1 no. 
Drumsticks - 2 nos (optional) 
Tamarind - size of a small lime 
Dry red chillies - 6 (you can reduce or increase as per your 
taste) 
Green chillies - 4 
Fenugreek seeds - 1 tsp 
Coriander seeds - 1 table sp 
Mustard seeds  - 2 tsp 
Cashewnuts - 20 gms 
Fresh grated coconut - 1 tbsp 
Asafoetida - 1/2 tsp 
Curry leaves - Few 
Coriander leaves - Few 
Poppy seeds(khus khus) - 1 tsp 
Aniseeds(saunf) - 1/2 tsp 
Cloves - 4 nos 
Cardamoms - 4 nos 
Cinnamon - Small piece 
Ghee / butter / margarine / oil - for frying 
Salt - as per taste 

Peel the onions and cut into big pieces. 

Chop the vegetables into 2.5 cm pieces. 

Wash rice and dhal. Place it in one of the containers and add 2 
1/2 cups of water, a pinch of turmeric powder and chopped 
vegetables and cook it in a pressure cooker . 

Heat a little oil in a frying pan. Add 3 red chillies, 
fenugreek, coriander seeds and grated coconut. Fry until 
fenugreek turns golden brown in color. 

Powder the above and keep it aside. 

Heat some more oil and fry poppy seeds, cloves, cinnamon, 
cardamom and aniseeds. Powder them and keep it aside. 

Soak tamarind in a little water and extract juice. 

Heat little oil, add remaining dry red chillies, mustard, curry 
leaves and green chillies. 

When the mustard crackles, add to the rice and mix well. 

Add tamarind juice and salt to taste and mix thoroughly. 

Heat little ghee and fry cashewnuts until golden brown in 
color. Add to the rice along with powdered ingredients and 
masala powder. 

Mix well. Remove from fire. If you like ghee, add just before 
serving. 

NOTE:If you don't have time, you can get ready bisi bele bhath 
mixture powder in any Indian Store.