Chop all the vegetables. Cook them in cooker or microwave with less water , it should not get over cooked .Don’t add onion and capsicum .Keep it aside for later use.
In a cooker ,cook lentils with turmeric by adding more water. Cook them mushy .When cooker has cooled, whisk through the cooked lentils to mash well.
Wash rice and cook .
Heat oil/ghee in a heavy bottom pan / kadai and sauté diced onion and capsicum. Add salt .
Add cooked vegetables along with the water, mashed lentils, salt, tamarind pulp and bring to a boil .
Now add the freshly ground Bisi Bele Bath mix, stir well to break any lumps and simmer for 5-10 minutes. Check for taste and adjust tamarind, salt and spice mix. It must be strong (spicy) at this stage.Once you add rice,it will absorb. If you want add a small piece of jaggery .
Next add cooked rice.Add more water. Let the consistency be watery.Mix well.Keep stirring in between ,else the mixture will stick to the bottom .Boil well so that rice absorbs spices well. Switch off when done .
For the tempering : heat ghee/oil in a small kadai.When the oil is hot, add mustard seeds and peanuts. After they crackle ,add small dry coconut pieces and cashew pieces.Saute on low flame till they are slight brown. Switch off and add curry leaves.Pour the tempering over the piping hot Bisi Bele Bath, cover immediately to preserve the aroma.
Bisi bele bath is ready to serve .Serve it hot drizzled with ghee as such or with potato chips / Khara boondi / Veg Raitha on the sides.
I would recommend always to add capsicum , drum stick / knol khol to bisi bele bath. They give a very special taste to it.
If you are making for festivals you can omit onion .In Karnataka poha bisi bele bath is usually made on ekadashi and janmashtami .
You can replace rice with thick poha / pre cooked broken wheat ( daliya ) / oats / millets.
Serve bisi bele bath hot.Better make consistency of bisi bele bath a bit thin. As it cools , it thiskens and become a mass.