Bisi bele bath is a famous dish in Karnataka. Traditionally, people have been cooking this recipe with rice and dal, hence for a change, I want to cook this recipe with mixed millet. Millet Bisi Bele Bath tastes amazing than rice and at the same time it is healthy and an apt lunch for diabetes. So try this delicious and fibrous millet bisi bele bath and share your comments!
You may also like Vallarai Rice for lunch.
Millet Bisi Bele Bath
Furthermore, I would like to share some of my suggestions for making tasty millet bisi bele bath. Firstly, dry roast all the ingredients are given under bisi bele bath powder one by one until a nice aroma comes and browned. Let it cool completely, and place them in a blender or mixie jar and blend until powdered. Because this homemade masala powder gives an excellent taste and aroma to this millet bisi bele bath. But you can add MTR bisi bele bath powder instead of homemade powder.
Secondly, while cooking veggies, first add hard or solid vegetables and cook until 3/4th cooked. Then add soft veggies like raw banana, spinach and tomato. Otherwise, the soft veggies are mashed. Once the vegetables are cooked, then add cooked dal and tamarind water. Finally, I used parboiled mixed millet. But you can also use any millet. Mixed bisi bele bath tastes best when seasoned with ghee and served hot.
Millet Bisi Bele Bath 2017-02-02 08:39:20
Prep Time 00:20
Cook Time 00:30
Total Time 00:50
For cooking millet
- mixed millet -1 cup (parboiled foxtail millet,little millet,banyard millet and kodo millet)
- water -2 &1/2 cups
- salt -1/2 tsp
For cooking dal
- toor dal -1/2 cup
- water -2 &1/2 cups
- garlic pods -4
- asafoetida powder -1/4 tsp
- turmeric powder -1/4 tsp
- oil -1/4 tsp
For bisi bel bath masala powder
- channa dal -1 tbsp
- black pepper corns -1/2 tsp
- cumin seeds -1/2 tsp
- red chilies -4
- coriander seeds 1/2 tbsp
- fenugreek seeds -1/4 tsp
- grated coconut -2 tbsp
- medium-sized tomato -1
- small brinjals or egg plants -2
- small carrot -1
- half raw banana
- small-sized potato -1
- white pumpkin slices -1/4 cup
- fresh green peas -1/4 cup
- finely chopped spinach -1/2 cup
- red chili powder -3/4 tsp
- pinch of turmeric powder
- salt -1/2 tsp
- small ball sized tamarind
- mustard seeds and urad dal -1/2 tsp
- sesame oil -2 tbsp
- ghee -1 to 2 tsp
- shallots /small onions -10
- a pinch of asafoetida powder
- some curry leaves
- 1 handful of peanuts or cashewnuts
- Firstly, wash and soak one cup of millet with 2 & 1/2 cups of water in a wide pan and keep it aside.
- Then cut all the veggies into medium size and keep it aside.
- Finally, soak the tamarind in 1/2 cup of hot water and then extract puree.
How to cook dal
- In a small pressure cooker, add all the ingredients given under for cooking dal and pressure cook until you hear at least 4 whistles or until fully cooked and keep it aside.
For masala powder
- Meanwhile, heat a pan and dry roast all the ingredients given under bisi bele bath powder one by one until a nice aroma comes and browned.
- Let it cool completely, and place them in a blender or mixie jar and blend until powdered without adding any water and keep it aside.
How to cook the millet bisi bele bath
- Cook the soaked millet with 1/2 tsp salt in one stove.
- Once the water boils, turn the heat to low and cover the pan with lid, cook it for about 10 to 15 mins, stir in between.
- Meanwhile, heat a separate wide pan over medium heat, add in 1 cup of water.
- When it starts to boil add chopped brinjal (small eggplants), carrot, potato, green peas and pumpkin and cook it for 5 mins. until 3/4th cooked.
- Then add raw banana, tomato and spinach.
- Also add 3/4 tsp of red chili powder, a pinch of turmeric powder and 1/2 tsp of salt and cook until all the veggies are fully cooked.
- Once the vegetables are cooked, then add cooked dal and tamarind water and bring it to boil.
- At this stage add bisi bele bath powder and mix well and cook it for 3 to 4 mins or until it becomes slightly thick.
- When it becomes slightly thick add cooked millet and mix well and turn the heat to low.
- Meanwhile, heat a small pan with oil and ghee, add mustard seeds and urad dal, fry until spluttering.
- Then add shallots, curry leaves asafoetida powder and peanuts and fry till they turn into golden brown and pour this over millet and dal mixture.
- Serve millet bisi bele bath with papads.
- By Santhi Therese The Indian Claypot