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.

Dahi Vada (Fried Lentil Dumplings In Spiced Yoghurt)

 

         'Dahi Vada' or 'Dahi Bhalla', a popular North Indian street food, is my personal favorite. There are many versions to it. It is served in South India with a different name - Curd Vadai or Thayir Vadai and minus the chutneys. This yummy melt in the mouth party recipe is light on the stomach and is mandatory during festivals and special occasions. 

         Dahi vadas are generally fried dumplings made of soaked & ground split black gram, dunked in whipped yogurt and topped with all the chutneys and seasonings. However, I gave a slight twist by adding some flaxseed to the batter. Secondly, instead of deep frying them, I used a Paniyaram Chatti to fry them for a healthy version. So check out the step by step pictorial recipe to prepare my version of this delicacy.

• 1 cup urad dal (split black gram), soaked overnight
• 1 tsp. ginger, chopped
• 2-3 green chilies, chopped
• 1/2 tsp. asafoetida
• 1 tbsp. flaxseeds
• salt to taste
• 2 tbsp. coriander leaves, chopped
• 2 cups yoghurt, beaten with some salt
• oil to shallow fry 

Green Chutney-

• 2 cups of coriander leaves, chopped
• 1 cup of mint leaves, chopped
• 1 tsp. lime juice
• 1 tsp. ginger, chopped
• 2 green chilies
• salt to taste

Tamarind Chutney-

• 1 tsp. tamarind paste
• 2 tbsp. sugar
• 1 tsp. red chili powder or to taste
• 1/4 tsp. roasted cumin powder

Garnishing - 

• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1/2 tsp. chaat masala
• 2 tbsp. coriander leaves, chopped

         Green chutney - blend all the following ingredients with required quantity of water and keep aside.

          Tamarind chutney - mix together all the mentioned ingredients with some water and keep aside.

          Grind the soaked urad dal, ginger and green chilies into a smooth batter by adding very little water. Add salt, asafoetida, flaxseed and chopped coriander leaves. Mix the batter well.

          Heat a Paniyaram chatti and grease with some oil. Drop spoonful of the batter in it and cook, covered, on a low flame till one side is well browned. Flip it over and cook the other side too, till done. 

          Drop them in lukewarm water for 15-20 minutes to make them soft. Then squeeze them between your palms and keep aside. 

        To serve, place the vadas on a plate and pour the beaten yoghurt over it. Then add the coriander chutney, tamarind chutney, roasted cumin powder, red chili powder, pepper powder and chopped coriander leaves. Enjoy !!!!

                    Grind the soaked urad dal, ginger and green chilies into a smooth batter 

                    by adding very little water. 

                         Add salt, asafoetida, flaxseed & chopped coriander leaves. Mix well.

                    Heat a Paniyaram chatti & grease well with some oil. Drop spoonful of the 

                    batter in it & cook, covered, on a low flame till one side is well browned.

                                 Flip it over and cook the other side too, till done. 

                       Drop them in lukewarm water for 15-20 min. to make them soft. Then

                       squeeze them between your palms and keep aside. 

       To serve,  place the vadas on a plate & pour the beaten yoghurt over it. Then

       add the coriander chutney, tamarind chutney, roasted cumin powder, red chili

 powder, pepper powder and chopped coriander leaves. 

                       Enjoy !!!!

Brown Rice Bisi Bele Bath (Rice-Lentil Porridge - Karnataka style)

          This is a traditional rice & lentil dish / porridge / khichdi from the South Indian state of Karnataka. 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. However it can also be served for lunch / dinner.

          I have used brown rice in this recipe, but it is purely optional. The taste and the flavour of this dish comes from the special homemade Bisi Bele Bath masala and the tempering that is poured on the end product. It is a one-pot meal which is relished with papad / chips and any pickle of your choice. So check out the step by step pictorial recipe to prepare it.

          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 rice and dal at one go. 

          Others cook them separately and then incorporate it with the boiled veggies, ground spice mix, followed by the tempering. You can also add any veggies of your choice and those that are easily available in your kitchen. 

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

• 1 cup brown rice
• 1/2 cup tuvar dal (pigeon pea lentil)
• 2 tbsp. oil
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1-2 green chilies, chopped
• 2 tbsp. peanuts / cashew nuts
• 1 tomato, chopped
• 2 cups chopped veggies (beans, carrots, peas, eggplants, potatoes, etc.)
• 3-4 tbsp. bisi bele bath masala (Recipe given below)
• salt to taste
• 1/2 cup tamarind pulp

Tempering - 

• 1 tbsp. ghee
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1 dry red chili
• 1 tsp. coriander leaves to garnish
• extra ghee to serve 

           Soak the rice and tuvar dal for an hour. Pressure cook the dal in 1 cup water for 4-5 whistles. Keep aside. Cook the brown rice in enough water till done. Drain and keep aside. 

          Add 1 cup water to the veggies and pressure cook for one whistle. Heat 1 tbsp. oil and sauté the eggplants till light brown. Drain and keep aside. 

         Add 1 tbsp. oil and fry the onion, ginger, curry leaves and green chilies till light brown. Add the chopped tomatoes and peanuts. Cook, covered, till it is mashed.

          Now add the boiled dal, followed by the cooked rice, boiled veggies, sautéed eggplant, tamarind pulp, ground spice powder and salt. Simmer for 5-10 minutes on a low flame.

          Adjust the water. The consistency should be that of khichdi / porridge. When done, transfer to a serving dish.

          For the tempering - Heat the ghee in a pan and temper with dry red chili and mustard seeds. After it stops spluttering add curry leaves and sauté for a few seconds. 

          Switch off the flame and pour this tempering over the prepared Bisi Bele Bath. Garnish with coriander leaves and drizzle some ghee. Serve hot with papad / chips and pickle.

Bisi Bele Bath Masala (Spice Mix)

• 6-7 dry red chilies
• 2 tbsp. coriander seeds
• 1 tbsp. cumin seeds
• 1/2 tsp. fenugreek seeds
• 1 tsp. mustard seeds
• 2 tbsp. desiccated 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 all the above mentioned ingredients for 1-2 minutes or till you get a nice aroma. Switch off the flame and keep stirring for another minute.

          Transfer to a plate and allow it to cool. Then grind to a fine powder and store in an air tight container.

                 Dry roast all the mentioned ingredients till you get a nice aroma. When cool,

                 grind to a fine powder & store in an air tight container.

                          Cook the brown rice in enough water till done. Drain & keep aside. 

Pressure cook the dal in 1 cup water for 4-5 whistles. 

                            Add 1 cup water to the veggies and pressure cook for one whistle.

                    Heat 1 tbsp. oil & sauté the eggplants till light brown. Drain & keep aside. 

Add 1 tbsp. oil & fry onion, ginger, curry leaves & green chilies till light brown.

 Add chopped tomatoes & peanuts. Cook, covered till it is mashed.

                                 Add the boiled dal, followed by the cooked rice, 

                                  boiled veggies, sautéed eggplants

                                  ground spice powder, 

                              salt & tamarind pulp. Simmer for 5-10 minutes on a low flame.

                       Heat the ghee in a pan & temper with dry red chili & mustard seeds.

                       After it stops spluttering add curry leaves & sauté for a few seconds. 

          

                                  Pour this tempering over the prepared Bisi Bele Bath.

                    Garnish with coriander leaves & ghee. Serve with papad / chips & pickle.