There is no introduction needed for millet (Sirudhanyam) and its health benefits, Bisi Bele bath with millet is so tasty and filling traditional dish from Karnataka. It is made with rice (here I have used foxtail millet), lentils, ghee lots of vegetables, tamarind and spice powder.
Apart from foxtail millet, you can also use, barnyard millet, Kodo millet, little millet. It is a really healthy meal with vegetables and millet, goes well with onion raita, potato fry, chips or even with a pickle.
Other varieties – Millet Biriyani, Millet Idli, Millet Adai, arisiparuppu sadam, lemon rice, vegetable biriyani, tomato rice, brinjal rice, coconut milk pulao, jeera rice, mushroom rice, chana pulao, beans rice, coconut rice, tamarind rice/puliyodarai.
- 1 cup Foxtail Millet
- 1/4 cup Toor dal
- 4 tsp Moong dal
- 2 tsp Ghee
- 1 Onion
- 8-10 Shallots
- 1 Tomato
- 1 Carrot
- 1 Potato
- 1/4 cup Peas
- 10 French Beans
- 5 Lady’s finger
- 2 Brinjal
- Tamarind lemon sized ball
- Salt as needed
- 1/2 tsp Turmeric powder
- 1 pinch Asafoetida
- 1 tsp Ghee
- 1/2 tsp Mustard seeds
- Few Curry leaves
- 10 Cashew nuts
- 1/4 cup Peanuts
- 2 tsp Coriander seeds
- 6-8 Red chili
- 2 tsp Chana Dal
- 1 tsp Urad Dal
- 1 tsp Pepper
- 1 tsp Jeera
- 2 tsp Coconut
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In a bowl, add foxtail millet, moong dal, and toor dal.
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Wash and soak for at least 15 to 30 minutes.
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Chop vegetables, keep it in a bowl, chop brinjal and keep it in water.
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Soak tamarind.
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Chop onion and tomato. Do not chop shallots.
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Dry roast coriander seeds and red chili, cook till slightly brown and keep it aside.
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Then add chana dal, urad dal, pepper, and cumin seeds.
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Roast till nice aroma comes out.
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Add shredded coconut and cook for a couple of minutes.
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Cool down the mixture and add it in mixture jar along with red chilis and coriander seeds.
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Make it as a fine powder.
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Heat 2 tsp of ghee in a pressure cooker.
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Add chopped onion and shallots, cook till it becomes translucent.
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Add Lady’s finger/Okra and cook for 2 to 3 minutes.
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Then add chopped brinjal, cook for a couple of minutes.
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Add chopped tomato, cook till it becomes mushy.
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Add remaining vegetables and mix well.
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Now add salt, turmeric powder, and asafoetida.
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Add bisibelebath masala. Combine everything well.
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Now add soaked millet and dal.
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Add 3 to 4 cups of water.
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Mix well and pressure cook for 3 whistles.
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Once pressure released, open and mix it with a spatula.
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Add tamarind pulp.
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Mix well and you can add hot water to loosen the texture.
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Heat 1 tsp of ghee in a seasoning pan, add mustard seeds and curry leaves and allow it to crackle.
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Add cashew nuts and peanuts, cook till golden brown.
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Add the seasoning with bisi bele bath and combine well.
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Yummy Bisibelebath is ready. Serve hot with papad, raita or potato chips.
Step by Step Pictures
Preparation:
1. In a bowl, add foxtail millet, moong dal, and toor dal.
2. Wash and soak at least 15 to 30 minutes.
3. Chop vegetables, keep it in a bowl, chop brinjal and keep it in water. Chop onion and tomato. Do not chop shallots. Soak tamarind.
Bisibelebath powder:
1. Dry roast coriander seeds and red chili, cook till slightly brown and keep it aside.
2. Then add chana dal, urad dal, pepper, and cumin seeds. Roast till nice aroma comes out.
3. Add shredded coconut and cook for a couple of minutes.
4. Cool down the mixture and add it in mixture jar along with red chilis and coriander seeds.
5. Make it as a fine powder.
Method:
1. Heat 2 tsp of ghee in a pressure cooker.
2. Add chopped onion and shallots, cook till it becomes translucent.
3. Add Lady’s finger/Okra and cook for 2 to 3 minutes.
4. Then add chopped brinjal, cook for a couple of minutes.
5. Add chopped tomato, cook till it becomes mushy.
6. Add remaining vegetables and mix well.
7. Now add salt, turmeric powder, and asafoetida. Add bisibelebath masala. Combine everything well.
8. Now add soaked rice and dal.
9. Add 3 to 4 cups of water.
10. Mix well and pressure cook for 3 whistles.
11. Once pressure released, open and mix it with a spatula.
12. Add tamarind pulp.
13. Mix well and cook for 10 more minutes,(you can add hot water to loosen the texture).
14. Heat 1 tsp of ghee in a seasoning pan, add mustard seeds and curry leaves and allow it to crackle.
15. Add cashew nuts and peanuts, cook till golden brown.
16. Add the seasoning with bisi bele bath and combine well.
17. Yummy Bisibelebath is ready. Serve hot with papad, raita or potato chips.
