In the cooker add 3 tbsp ghee and allow to heat.
Add mustard seeds, methi seeds, hing, dry red chilli, curry leaves and let it crackle.
Add onions and cook till it turns translucent.
Add salt and turmeric and all the veggies roughly chopped and cook for 2 mins.
Add tomato purée and cook for 4-5 minutes and add bisibele bhath masala powder and cook for 2 minutes.
Add rice and dal washed and soaked for 1/2 an hour into it. Add water and pressure cook for one whistle and then simmer for 5 minutes and switch off the flame.
Once the pressure releases, open the lid and add chopped coriander leaves and adjust the water if needed as the rice needs to be creamy consistency.
In a non stick pan heat 1 tbsp of ghee and add mustard seeds, curry leaves and cashews and fry till cashews turn brown and pour the tempering on the rice before serving with chilled curd.
