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Ingredient
Little Millet Bisi Bele Bath
Introduce
Chef :
Bethica DasLittle Millet Bisi Bele Bath
#brf - This is a traditional rice & lentil dish / porridge / khichdi from the South Indian state of Karnataka. Bisi Bele Bath literally translates to hot lentil rice. It is very nutritious and healthy as it has the goodness of mixed veggies, lentils and rice. It is commonly prepared in every household and is generally enjoyed for breakfast. So it is a balanced first meal of the day. However, I have used Little Millet, instead of rice. The taste and the flavour of this dish comes from the special homemade Bisi Bele Bath masala that is dry roasted and freshly ground. It is relished as it is or with papad and any pickle of your choice.
Ingredient
Food ration :
2-3 servingsCooking time :
25-30 minutes
1 tbsp.
fennel seeds
2 tbsp.
coconut
1 tbsp.
sesame seeds
8-10
cloves
1 cup
Little Millet
1/2 cup
Tuvar dal (pigeon pea lentil)
3 tbsp.
oil
2 tbsp.
ghee
1 tsp.
mustard seeds
2 sprigs
curry leaves
1/4 tsp.
asafoetida
1/2 cup
tamarind pulp
1 tsp.
coriander leaves
2 tbsp.
cashew nuts
handful
boondi
13-15
dry red chilies
3 tbsp.
coriander seeds
1 tbsp.
cumin seeds
1/2 tsp.
fenugreek seeds
2 tbsp.
urad dal (split black gram)
2 tbsp.
chana dal (Bengal Gram)
5-6
green cardamoms
pinch
salt
Cooking instructions
* Step 1
In a pan dry roast the dry red chilies and coconut separately. Keep aside to cool.
* Step 2
Similarly, dry roast rest of the ingredients also for 2 minutes or till you get a nice aroma. Keep aside to cool. Then grind all of them together to a fine powder and store in an air tight container.
* Step 3
Wash the Little Millet and Tuvar dal well and soak them in enough water for 3-4 hours.
* Step 4
Pressure cook them in 3 & 1/2 cups water for 5-6 whistles. Keep aside.
* Step 5
Add 1 cup water to the veggies (except eggplants) & pressure cook for
1-2 whistles. Heat 1 tbsp. oil & sauté 1 sprig curry leaves & 2 dry red chilies.
Keep aside to garnish later.
* Step 6
In the same oil, fry the eggplants till light brown. Drain & keep aside.
* Step 7
Add remaining oil & ghee & temper with mustard seeds & red chilies,
After it stops spluttering, add the curry leaves & asafoetida. Sauté for
a few seconds.
* Step 8
Then add the onion and fry till light brown. Add the chopped capsicum and stir for 1-2 minute
* Step 9
Now add the tomatoes & cook, covered, till it is mashed. Add the tamarind pulp, followed by the spice mix. Mix well.
* Step 10
Add the boiled veggies, fried eggplants, salt to taste and the cooked millet and dal. Mix everything well.
* Step 11
Garnish with the fried curry leaves, dry red chilies, coriander leaves,
boondi, cashew nuts and a drizzle of some ghee.
* Step 12
Serve hot as it is or with papad and pickle for a sumptuous breakfast / meal.
Note: if there is a photo you can click to enlarge it
Tag
fennel seeds
Coconut
sesame seeds
cloves
cinnamon stick
little millet
tuvar dal (Pigeon pea lentil)
oil
Ghee
mustard seeds
dry red chilies, broken
Curry leaves
Asafoetida
onion, chopped
Small capsicum chopped
tomato (chopped)
chopped veggies (beans, carrots, peas, eggplants, cauliflower, raw banana)
bisi bele bath masala (Recipe given below)
tamarind pulp
coriander leaves
cashew nuts
boondi:
dry red chilies
coriander seeds
cumin seeds
fenugreek seeds
urad dal (split black gram)
Chana dal / bengal gram
green cardamoms
Salt
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