Soak tamarind in warm water. Extract pulp and keep aside.
Wash tur dal and rice together. Place them in pressure cooker.
Add 6 cups water and cook for 4 whistles. Keep aside for the pressure to release.
Peel shallots, cube the tomatoes. Chop drumstick, French beans and brinjals into finger length size. Chop carrots, capsicum, avarakkai (broad beans) and keep aside.
Add rest of the vegetables and cook over low flame for 2-3 mins, stirring well.
Add ½ cup water, salt, mix well and let it come to a boil. Cook over medium flame for 3 to 4 mins.
Add tamarind extract and reduce flame. Cook for 5 mins over low flame till the vegetables are cooked fully. Switch off stove.
Open the pressure cooker, add salt and mash the rice and tur dal well.
Transfer the cooked vegetables along with the water to the pressure cooker.
Add 4 tbsp Bisi Bele Bath Masala Powder, turmeric powder, jaggery mix well and let it cook over low flame for 5 mins till the water gets absorbed and the bisi bele bath thickens considerably.
Check for salt and spice at this stage. If less add them, adjusting to your taste.
Heat a pan with ghee. Add mustard seeds and let it splutter.
Add cumin seeds and let it sizzle. Add broken cashew nuts, roast till it becomes golden brown.
Add asafetida, broken whole dry red chilies and curry leaves and sauté till the leaves become crisp.
Pour this tempering over the simmering bisi bele bath and mix well.
Drizzle more ghee on top.
Serve piping hot with potato chips or kara boondhi and thayir pachadi.