Prep Time: 02 Hours

Cook Time: 50 minutes

Servings: 1 Servings

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.

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