Wash rice and daal separately
Soak rice and the chopped vegetables with 2 cups of water in the pressure cooker for 15 minutes and then add the chopped vegetables withclose the lid and pressure cook on medium heat for 2 whistles
when pressure cool down then remove the cooked rice from the cooker and add th soaked daal and
Now add the soaked daal, peanuts,chopped tomatoes,1 tsp oil and 2.5 cup water and pressure cook on medium heat for 4-5 whistles or till daal become soft and mushy.
Take a big wide deep pan and add 2 tbsp oil in it and when become hot then add the chopped capsicum and sate for 2 minutes on medium heat and then add green peas(frozen or boiled) few curry leaves and then add the cooked daal and rice .
Mix bisibele bhath masala with a cup of water and stir well.
Now add this bisbele bhath mixed water,tamarind pulp,jaggary,turmeric ,salt ,chili powder,green chilies and 3-4 cups hot water to adjust the consistency. mix well with a ladle.
Simmer on low heat for about 25 -30 minutes till every thing mix well.
Heat ghee and 2 tbsp oil in a small pan and add mustard seeds, cashew nuts, dried red chilies, curry leaves and asafoetida.
When mustard start crackling and cashew become golden then switch off the flame and pour the tempering in the bisibele bhath mixture.
Switch off the heat and add chopped fresh coriander and cover the pan with a lid and let the flavours infuse for 10 minutes.
Serve hot Bisibele bhath with a tsp of ghee on top with some khara boondi ,yogurt and fried papads.