Little Millet Bisi Bele Bath

 

           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. It can also be served for lunch / dinner.

          However, I have used Little Millet, instead of rice, in this recipe to make it diabetic friendly. 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 a one-pot meal which is relished as it is or with papad and any pickle of your choice. So check out the step by step pictorial recipe to prepare this regional delicacy.

            This one-pot wonder is just perfect when you want something quick and easy to prepare. 

            There are various methods of preparing it. Some prefer to pressure cook the millet, dal and all the veggies at one go. Others cook them separately and then incorporate it with the boiled veggies, ground spice mix, 

            Jaggery goes into this dish. However, I skipped it due to health reasons. You can also add any other veggies of your choice and those that are easily available in your kitchen. 

         Any leftover cooked millet and boiled lentil can be quickly turned into this flavorful Bisi Bele Bath preparation, to be relished as a comfort meal with papad and pickles. 

         

• 1 cup Little Millet
• 1/2 cup Tuvar dal (pigeon pea lentil)
• 3 tbsp. oil
• 2 tbsp. ghee
• 1 tsp. mustard seeds
• 3-4 dry red chilies, broken
• 2 sprigs curry leaves
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 small capsicum, chopped
• 1 tomato, chopped
• 2 cups chopped veggies (beans, carrots, peas, eggplants, cauliflower, raw banana)
• 3-4 tbsp. bisi bele bath masala (Recipe given below)
• salt to taste
• 1/2 cup tamarind pulp
• 1 tsp. coriander leaves 
• 2 tbsp. cashew nuts
• handful of boondi 
• extra ghee to serve 

Bisi Bele Bath Masala (Spice Mix)

• 13-15 dry red chilies
• 3 tbsp. coriander seeds
• 1 tbsp. cumin seeds
• 1/2 tsp. fenugreek seeds
• 1 tbsp. fennel seeds
• 1 tbsp. sesame seeds
• 2 tbsp. coconut
• 2 tbsp. urad dal (split black gram)
• 2 tbsp. chana dal (Bengal Gram)
• 2" cinnamon stick
• 5-6 green cardamoms
• 8-10 cloves
• pinch of salt

          In a pan dry roast the dry red chilies and coconut separately. Keep aside to cool. 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.

          Wash the Little Millet and Tuvar dal well and soak them in enough water for 3-4 hours. Pressure cook them in 3 & 1/2 cups water for 5-6 whistles. Keep aside.

          Add 1 cup water to the veggies (except eggplants) and pressure cook for 1-2 whistles. Keep aside.

          Heat 1 tbsp. oil and sauté 1 sprig curry leaves and 2 dry red chilies. Keep aside to garnish later. Then in the same oil, fry the eggplants till light brown. Drain and keep aside. 

         Add remaining oil and ghee and temper with mustard seeds and red chilies, After it stops spluttering, add remaining curry leaves and asafoetida. Sauté for a few seconds.

          Then add the onion and fry till light brown. Add the chopped capsicum and stir for 1-2 minutes. Now add the tomatoes and cook, covered, till it is mashed.

          Add the tamarind pulp followed by 3-4 tbsp. of the spice mix. Mix well and add the boiled veggies, fried eggplants, salt to taste and the cooked millet and dal. Mix everything well.

          The consistency should be that of khichdi / porridge. So add more hot water if required. Simmer for 2 minutes. When done, transfer to a serving dish. 

          Garnish with the fried curry leaves, dry red chilies, coriander leaves, boondi, cashew nuts and a drizzle of some ghee. Serve hot as it is or with papad and pickle for a sumptuous breakfast / meal.

                                  In a pan dry roast the dry red chilies 

                                 and coconut separately. Keep aside to cool. 

                      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.

                                  Wash the Little Millet and Tuvar dal well.

                                  Soak them in enough water for 3-4 hours. 

                                  Pressure cook them in 3 & 1/2 cups water for 5-6 whistles. 

                                  Keep aside.

                     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. 

                       In the same oil, fry the eggplants till light brown. Drain & keep aside. 

                      Add remaining oil & ghee & temper with mustard seeds & red chilies,

                      After it stops spluttering, add the curry leaves & asafoetida. Sauté for 

                      a few seconds.

                                  Then add the onion and fry till light brown. 

                                  Add the chopped capsicum and stir for 1-2 minutes. 

                                  Now add the tomatoes & cook, covered, till it is mashed.

                                  Add the tamarind pulp

                                  followed by the spice mix. Mix well.

                                  Add the boiled veggies, fried eggplants, 

                              salt to taste and the cooked millet and dal. Mix everything well.

                       Garnish with the fried curry leaves, dry red chilies, coriander leaves, 

                       boondi, cashew nuts 

                    and a drizzle of some ghee. 

                 Serve hot as it is or with papad and pickle for a sumptuous breakfast / meal.