• Press the saute button on the Instant Pot. Drizzle a few teaspoons of oil to the inner pot and as the oil heats up, add mustard seeds and urad dal.
  1 teaspoon mustard seeds, 3 teaspoon coconut oil, ½ teaspoon urad dal
• When it starts to sizzle, add peanuts(remove them and add them to the end if you prefer crunchy) and curry leaves. Saute for 1 minute.
  1 tablespoon peanuts
• Add the chopped onions, and saute until translucent. Add all the vegetables one by one and mix well.
  1 onion, 2 cups mixed vegetables, Strand of curry leaves
• Add jaggery, tamarind extract, and salt. Stir well and press cancel to avoid tamarind sticking to the bottom of the pan.
  1 tablespoon jaggery powder, 1 tablespoon tamarind
• Add Bisi bele bath powder, red chili powder, turmeric powder, rinsed toor dal, rinsed, and drained rice. Add 6 ¼ cups of water and give a nice stir.
  1 cup sona masoori rice, ¾ cup red lentil, 6 ¼ cup water, 3 tablespoon bisi bele bath powder, ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, Salt to taste
• Press the manual or pressure cook button and cook on high pressure for 10 minutes with the pressure valve in the sealing position.
• At the end of the timer, let the pressure release naturally before opening the pot.
• Garnish with cilantro and add roasted cashews and peanuts. Or prepare extra tempering in a separate pan and drizzle over the bisi bele bath.
• Serve hot with raita, potato chips or kara boondi. Enjoy!

Bisi bele bath powder method

• Place a pan over medium heat and sauté the following one after another with a teaspoon of coconut oil: Coriander seeds, Black gram, Bengal gram, methi seeds, Cloves, Cinnamon, Red Chilies, cardamom, sesame seeds, cumin seeds.
• Blend all the spices into a powder. Set it aside for later use.