Soak rice, dal separately for 30 mins and pressure cook for 5 whistles in medium flame. I keep tamarind also in pressure cooker for easy extraction of juice.
Once done, mash them and extract tamarind juice with ¾ cup water.
Peel potato, carrot and cut into cubes. Boil these veggies with mochai (avarekalu/ field beans) in a cup of water until ¾th done. Gather the ingredients to be roasted ready.
Meanwhile, in ghee, fry cashew nuts until golden and keep aside for garnish.
In the same kadai, add red chilli, coriander seeds, urad dal, chana dal, asafoetida, cinnamon, clove, marathi moggu first.
Add cumin seeds lastly. give it a stir and add coconut. Roast until golden and cool down. Make sure to roast in low or medium flame to avoid burning.
Powder the roasted ingredients once cooled, into a fine powder.
In the same kadai, wipe the coconut and add ghee. fry small onions until transparent.
By now the veggies would have got cooked ¾th. Transfer sauteed onion to it.
Pour tamarind extract, add in turmeric, salt, jaggery.
Add powdered spices and mix well. Bring to boil. If it is too thick, you can add ½ cup more water.
Add cooked rice, dal, mashed well. Cook carefully in medium flame stirring well to avoid stuck/ burnt at the bottom. You can use any heavy bottomed vessel or even small pressure cooker.
Once the mixture heats up and bubbles (2-3 mins), add the fried cashews and switch off the flame.