Millet Bisi Bele Bath

Millets in may series post 15- Millet Bisi Bele Bath

Millet Bisi Bele Bath was one of the most asked for recipes in the millet series…so here it is! Bisi bele bath in itself is a very tasty and nutritious dish. And when you make it with millets, it just becomes all the healthier! I have used barnyard millet for this dish, which, according to me, is the best millet to make bisi bele bath. I have added carrot, potato, beans and drumstick. You can feel free to get experimental! We make the bisi bele bath powder at home, so it is more customized and fresher. I used the leftover powder in a tomato gravy…it was simply delicious! One of the main dishes in Karnataka cuisine, this dish can be eaten as lunch. Serve with kara boondi, raitha and enjoy!

Health benefits of barnyard millet- it is a good source of protein. It is highly digestible and an excellent source of dietary fibers. The carbohydrate content of barnyard is lower and slowly digestible. It also controls diabetes and heart diseases.

Click on the link below for more details on millets

https://laksmiscookbook.blogspot.com/2019/05/millets-what-you-need-to-know.html

Click on the link below for Kara Boondi recipe

https://laksmiscookbook.blogspot.com/2018/10/kara-boondi.html

Preparation time: 10 to 15 minutes| Cooking time: 30 to 40 minutesCuisine: Indian| Course: Main

Ingredients:

For bisibele bath powder:

Chana dal- 4 tsp

Urad dal- 2 tsp

Cumin seeds- 1 tsp

Coriander seeds- 4 tsp

Poppy seeds- 1tsp

Sesame seeds- 1tsp

kashmiri red chilies- 10 to 12

Curry leaves- 10 to 12 leaves

Pepper- ½ tsp

Cinnamon- 1 ½ inch

Cloves- 3 to 4

Cardamom- 3

Dried coconut- 3 tsp

Hing- 1 tsp

For bisi bele bath:

Banyard millet- ¾ cup

Toor dal- ¼ cup

Water- 3 cups

Turmeric powder- ½ tsp

 Onion shallots- a handful

Mixed veggies- 1 cup (I have used carrots, potato, beans and drumstick)

Peanuts- a handful

Curry leaves- a few

Jaggery - ½ tsp

Tamarind- lemon size (make extract and keep ready)

Sesame oil- 2 tblsp 

Ghee- 1 tblsp

Mustard seeds- ½ tsp

Method:

1.      First let’s prepare the bisibele bath powder. Dry roast chana dal, urad dal, coriander seeds and cumin seeds until they turn fragnant.  Remove and keep aside.

2.      Now dry roast sesame seeds and poppy seeds until they become crisp. Remove and keep aside. Now dry roast curry leaves and red chilies until they become crisp. Remove and keep aside.

3.      Now dry roast pepper, cinnamon, cloves and cardamom until they turn aromatic. Finally, dry roast dried coconut, till they become golden in colour. Allow all dry roasted items to cool

4.       Add all the dry roasted items to a mixer grinder, along with hing and make a fine powder. Store in an air tight container and use as needed.

5.      Now to prepare the bisibele bath, wash and clean the barnyard millet and dal. Add both millet and dal to cooker and add 3 cups of water. Pressure cook for 5 to 6 whistles.

6.      In the meanwhile, heat oil and ghee in a kadai. Add mustard seeds, curry leaves and red chilies. When it splutters add onion shallots. Fry for a minute.

7.      Now add all the veggies and mix well. Add the peanuts and mix well. Add salt, turmeric powder and a cup of water and cook until veggies are cooked.

8.      Now add tamarind extract and jaggery. Mix well and let it boil for two or three minutes.

9.      Add the cooked millet and dal and mix well. Add 2 tblsp of bisisbele bath powder and mix well. Check for spice and salt and add accordingly. Keep it covered in low flame for 5 minutes and switch off. Serve it hot with raitha.

Notes:

·        You can add veggies of your choice.

·        Home made bisibele bath powder gives a unique flavor to the dish.

·        You can increase the quantity of bisibele bath powder according to your spice levels.

·        If the bisibele bath becomes too thick, you can add ½ cup of hot water and give it a boil.

Step by step pictures
 

 dry roast chana dal, urad dal,

coriander seeds and cumin seeds 

until they turn aromatic. keep aside

 dry roast popppy seeds and sesame seeds

 until they turn crispy. keep aside

dry roast red chilies and curry leaves

until they turn crispy. keep aside 

 dry roast pepper, cinnamon, cloves

and cardamom until they turn aromatic

keep aside. dry roast dried coconut too until 

golden in colour. cool everthing.

 add all dry roasted items along 

with hing to a mixer grinder

 and grind into fine powder

pressure cook millet and dal by adding 

3 cups of water and cook for 5 to 6 whistles.

 heat oil and ghee in a kadai

add mustard seeds, hing, curry leaves 

and red chilies. 

 when it splutters, add onion

fry for a minute

add the veggies and mix well 

 add peanuts

 add salt, turmeric powder and 1 cup of water

cook until veggies are fully cooked

 add tamarind extract and jaggery

let it boil for 3 to 4 minutes

 add cooked millet and dal 

mix well

 add prepared bisi bele bath powder

mix well

keep in low flame for 5 minutes 

switch off.