Bisi bele bhath, is a spicy, rice-based dish with origins in the state of Karnataka, India. Bisi bele bhath, which translates to 'hot lentil rice dish' in Kannada language, is a wholesome meal. It is said to have originated in the Mysore Palace. It is made with a special spice mix.
The rice in this dish can easily be replaced by millets of your choice. Please note that it is of the consistency of a porridge.
Ingredients
- Kodo Millet: ¼ cup
- Toor dal: ¼ cup
- Raw peanuts: 1 tbsp
- Tamarind: Lemon sized ball.
- Turmeric powder: 1 tsp
- Mustard seeds: ¼ tsp
- Curry leaves: 1 Sprig
- Rock salt: to taste
- Mixed vegetables: ½ cup(cubes of carrots, beans, green peas, capsicum)
For spice mix
- Coriander seeds: ½ tsp
- Chana dal: ½ tsp
- Urad dal: 1tsp
- Byadgi chilli/ Kashmiri chili: 3 nos
- Spicy red chilies: 2 nos
- Cumin seeds : ½ tsp
- Methi seeds: ¼ tsp
- Black pepper:1/4 tsp
- Cardamom: 1no
- Cinnamon:1/2 inch piece
- Cloves: 2 nos
- sesame seeds: 1 tsp
- poppy seeds: 1tsp
- Hing: a pinch
- Fresh coconut/ desiccated coconut: 2 tsp
Method
- Soak millet and dal separately at least for 2 hrs. soak peanuts with the dal.
- Soak tamarind in water.
- Prepare the spice mix by firstly, dry roasting the coriander, cumin and fenugreek, chana dal, urad dal and black pepper until they start turning fragrant. Keep aside.
- Dry roast, sesame seeds, poppy seeds along with curry leaves till they become crisp. Keep aside.
- In the same pan, dry roast the cinnamon, cloves, cardamom till they become aromatic. keep aside.
- Dry roast the dry red chilies till they become crisp. Keep aside.
- Roast the desiccated coconut or fresh coconut till they become golden. Coconut tends to burn easily so roast on low flame
- Allow the roasted spices to cool and grind to a fine powder adding hing.
- Store the bisi bele bhath powder in a jar. This measure will yield almost half a cup of masala.
- In a pan cook the soaked dal and peanuts, with enough water and haldi. It takes around 30 minutes for the dal to be cooked soft and mushy.
- Once the dal is cooked add a cup of water to it and add soaked millets and allow to cook for around 10 minutes, stirring often.
- Extract pulp from soaked tamarind and keep aside.
- When millets look almost cooked, add cut vegetables, salt taste and cook until the vegetables are soft. Add more water if required.
- Add tamarind pulp, salt to taste and 4 tablespoons of bisi bele bhath spice mix to the cooked mix.
- Simmer for around 3-4 minutes. Taste and add more spice mix or salt if required.
- Serve tempered with mustard seeds and curry leaves along with curd chutney.
Wellcure Tip:
- Prepare the spice mix in advance and store in the refrigerator.
- Add water to adjust the consistency to get a thick porridge-like end result.
- Any left over spice mix can be used to flavour dry vegetable preparations.
Eating guide:
- Food group: millets, lentils and vegetables
- Together this combination can be a meal by itself.
- Millets are gluten-free, rich in fibre and high in nutritional value. They are a good option to add variety to your meals or when you want to go grain-free.
- Lentils add to the protein content making it a complete meal.
Hema
02:00 PM | 25-10-2019
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