In Karnataka, Bisibhella Bhaat is a well-known dish. For a change of pace, we're going to show you how to make this recipe with mixed millet instead of the usual rice and dal. Rice does not compare to the flavour of millet Bisibhella Bhaat, which is also nutritious and a suitable lunch option for those with diabetes.
Ingredients:
Kodo millet rice - 150g
Little millet rice - 150g
Barnyard millet rice - 150g
Fox tail millet rice - 150g
Red gram - 50g
Bengal gram - 50g
Coriander seeds - 20g
Fenugreek -10g
Turmeric powder - 10g
Brinjal - 50g
Carrot - 50g
Beans - 50g
Potato - 50g
Onion - 50g
Green chillies - 20g
Oil - 10ml
Salt - as required
Method:
Wash and prepare the dal and millet.
2.5 cups of water should be added along with 1/4 teaspoon of turmeric powder and a pinch of asafoetida.
This should be pressure-cooked for 5 to 6 whistles.
Cut the vegetables into cubes after peeling the onion's skin.
2 cups of tamarind water will result from soaking the tamarind in hot water.
The dhaniya, channa dal, venthayam, and red chilli are roasted in a pan with 1 tsp of oil until they are golden brown.
Add the coconut to this once it has roasted for 3/4 of a time. If using fresh coconut, saute it until it turns a golden brown colour; I used kopra.
After letting it cool completely, powder this up. Sambar masala is freshly prepared.
Add ghee and sesame oil to a cooker.
Then, incorporate the mustard seeds. Add the small onions once it starts to crackle.
Cook until translucent and a light brown colour appears.
the vegetables to this.
For one minute, sauté.
At this point, add the tamarind water. Add a pinch of asafoetida, salt, and half a teaspoon of turmeric powder.
Add the freshly ground sambar powder at this point, saving 1 tblsp for a later time.
When adding the fresh sambar powder, keep the flame low to prevent lumps.
Add the cooked millet toor dal mixture once it begins to boil.
Add the freshly ground sambar powder at this point, saving 1 tblsp for a later time.
After cooking for one whistle and five minutes on the lowest flame possible, shut off the cooker.
Open the cooker and thoroughly stir once the pressure has been released automatically. the curry leaves are added.
Add the roasted cashew nuts to the bisi bele bath along with the ghee.
Sambar masala, which has been set aside, should be added to 1 teaspoon of ghee or oil and sauteed for a few seconds before being immediately added to the bisi bele bath.
Mix well. This gives the millet bisi bela bath a very clean and wonderful aroma.
Mix thoroughly, then serve hot with your preferred side dish. Even a basic papad will taste delicious.
Notes:
If desired, make a small amount of extra sambar masala and keep it in an airtight container for up to a week. This can be used for a curry with potatoes and brinjal.
To achieve the proper consistency for the bisi bele bath, add 1/2 to 1 cup of water before sealing the cooker.
I used varagu, but you can use any type of millet, including samba wheat, kuthravali, and quinoa.
The bisi bele bath has a wonderful aroma thanks to the addition of 1 tbsp of fresh masala at the end.