Par boil the vegetables with a little salt and keep it aside.
Soak tamarind in a cup of water, extract the juice and discard the pulp.
Soak toor dal in a cup of hot water for 15 minutes and pressure cook with a pinch of turmeric powder until soft. Mash it well and keep it ready.
Now we have cooked tur dal, tamarind extract, bisibelabath powder, oats and chopped vegetables kept ready.
Method
Heat oil in a pan, add mustard seeds, when it splutters, add fenugreek seeds, red chilli, hing and curry leaves.
Then add chopped onions and saute until it turns transparent.
Then add chopped tomatoes, turmeric powder and saute until tomatoes turn soft.
Add tamarind extract, bisibelabath powder, salt needed and boil until the raw flavor of the tamarind goes.
Add the parboiled vegetables, cooked dal, oats and a cup of water. Mix well to prevent forming lumps.
Cover and cook on low flame for 4-5 minutes, stirring in between to prevent it from getting burnt.
You can add more water if the consistency is thick. The consistency of bisibelabath should be semi solid, so add water accordingly. Once done remove from heat, drizzle a tsp of ghee and garnish with finely chopped coriander leaves.