Heat Aashirvaad Svasti Ghee in a pressure cooker and add the sliced onions and curry leaves to it.

Now add the slit green chillies and sambar onions. Sauté for a few minutes.

Add turmeric powder, asafoetida and red chilli powder and mix.

Add the cut potato cubes, rice and toor dal to the above mixture.

Take 5 cups water and add to the above mixture. Allow it to come to a boil.

Meanwhile for the masala, dry roast chana dal, urad dal, green cardamoms, cloves, fenugreek seeds, cumin seeds, cinnamon and dried red chillies in a non-stick pan. Cool the mixture and grind to a powder.

In the cooker, first add chopped tomatoes and green peas. Then add the sambar masala and mix well.

You can now close the cooker with the lid and allow it to cook for 3 whistles.

Add 4 tbsp of the powdered masala and tamarind pulp to the cooker and mix well. Add salt and simmer on medium heat.

In another pan, heat ghee and crackle 1tsp mustard seeds. Temper 12 curry leaves, 2-3 dry red chillies and ¼ tsp asafoetida. Pour this tempering in to the cooker and stir. Cover the cooker for about 5 mins to allow the flavours to infuse in the Bisi bele bath.

Serve with fried papads or raita. You can also add a dollop of Aashirvaad Svasti Ghee on the Bisi bele bath.