Use a clean pressure cooker that has a fitting lid and gasket. Make sure your whistle is ready to use.
Heat the pressure cooker base on medium low flame. Add ghee and let it warm for 1-2 minutes . Add mustard seeds and let it pop. Throw in the cumin seeds, asafoetida, fenugree seeds and curry leaves. Saute for a minute.
Add the onions and let it sweat for 5 minutes. Mix in the chopped veggies, rice and lentils. Saute to mix well with the spices.
Add the bisibela bath powder, tamarind pulp, water and salt. Check for seasoning. Add more bisibelabath powder or salt as per your taste. I love it spicy good. So I add little bit more after a taste test.
Cover with the pressure cooker lid and cook for 8 whistles. Switch off the flame. Let it rest for 20 minutes. Once the pressure has settled, remove the whistle and add little hot water if bisibelabath is thick. I like to serve mine like risotto – smooth and creamy.
Garnish with roasted cashews and drizzle sesame oil on top. Serve hot with papad and South Indian Mango or Lime pickle.