Cook toor dal along with a pinch of turmeric with just enough water to avoid the dal turning out to be mushy.

Steam all the veggies. Make sure they are not over cooked.

Wash the avalakki and set aside.

Chop the tomatoes and the onion and set aside for later use.

Heat a large pan with a teaspoon of sesame oil. Add the steamed vegetables, Bisi Bele Bhat powder and the tamarind paste. Stir all the ingredients together. If this mixture seems very dry you can add quarter to half a cup of water to it. Simmer this mixture for about 5 minutes. 

Now add the cooked dal, washed avalakki, dry coconut, chopped tomatoes, jaggery powder, salt and the 3 cups of water. Cover the pan, turn the heat to medium and simmer for 15 minutes.

Towards the end of the simmering time, stir in the 2 tablespoons of ghee. The consistency of the dish at this point should be little watery and not thick. Turn the heat to low.

We will now get the seasoning ready by heating the oil in a small pan. Add mustard seeds, let it crackle, then add urad dal. Once the dal turns a little brown add the curry leaves and asafoetida. Then add the peanuts or cashew nuts and roast for a couple of minutes. Finally add the onions and saute till translucent.

Add this seasoning mixture to the the avalakki bisi bele bath and give it a nice stir. Turn the heat off. Close the pan and allow the dish to rest for 10 minutes. 

Notes: The more time this dish sits it tends to get dry and thick. So even if its consistency is a tad more watery at the time you finish cooking it, by the time it is served it'll be easy on the palate.

Serve Avalakki Bisi Bele Bhat along with Boondi Raita and some Namkeen for a light and tasty weekday lunch or dinner.