Directions:

rice: 3/4th cup
Toor dal (kandi pappu): ½ cup
Beans (about 30) cut into half inch pieces
Large carrot: 1 cut into half inch pieces
Frozen peas: ½ cup
Small potato: 1 cut into small cubes
Medium size ripe tomato: 2 cut into small pieces
Bisibelebath powder: 3 tsps
Turmeric powder: ¼ tsp
Salt: 2 to 3 tsps
Freshly squeezed lemon juice: 4 tsps
Oil: 1 tsps
For tempering :
Oil: 2 tbsps
Few mustard seeds
Chana dal : 1 tsps
Turmeric: 1/4th tsp
Few curry leaves
Small onion: 1 (chop into small pieces)
Hing (asafetida): 5 pinches

Method:
If time permits, soak toor dal for few minutes.
Then take a deep pot, add seven cups of water, toor dal, 1 tsp oil and half tsp of salt and bring it to a boil. Then reduce the heat and cook till the dal is half way done. This takes about ten minutes.
Mean while prep all the veggies.
After ten minutes add the beans and tomato and cook for another five minutes.
Then add the rest of the veggies: carrot, potato and peas.
Just stir a minute then add the washed rice, mix and cook till the rice is about eight percent done.
Meanwhile in another pan do the tempering. Add oil and mustard seeds, once the mustard seeds start popping, add the chana dal, curry leaves and onion. Cook till onion becomes soft, then add the hing and turn the stove off.
In a small cup, take the bisi bele bath powder and salt. Mix with few tsps of water, stir and once the rice is about eight percent cooked add this mixture in to it. This helps from forming any lumps. Stir the whole mixture gently, see if you need more water and cook till the rice is completely done.
Then at the end add the lemon juice and the tempering and turn the heat off.

Bisi Bele Bath powder:
chana dal- 3 tsp
urad dal- 3 tsp
fenugreek (methi seeds)- about 4 seeds
dry coconut- 3 tsps
red chillies- 5 to 6
jeera (cumin)- 1 tsp
coriander seeds- 1 tsp
cloves- 2
cardamom- 1
cinammon stick- a small piece

Fry all the above ingredients in 1 tsp oil. Grind to a smooth paste.