Little Millet Bisi Bele Bath

Name: Little Millet Bisi Bele Bath
Total time: 1800 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 2 " cinnamon stick; 8-10 cloves; 1 tbsp. sesame seeds; 2 tbsp. coconut; 1 tbsp. fennel seeds; 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 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; 2 tbsp. urad dal (split black gram)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#brf - 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. However, I have used Little Millet, instead of rice. 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 relished as it is or with papad and any pickle of your choice.

Bethica Das @kitchen_flavours

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Ingredients

25-30 minutes

2-3 servings

2" cinnamon stick
8-10cloves
1 tbsp.sesame seeds
2 tbsp.coconut
1 tbsp.fennel seeds
1 cupLittle Millet
1/2 cupTuvar dal (pigeon pea lentil)
3 tbsp.oil
2 tbsp.ghee
1 tsp.mustard seeds
3-4dry red chilies, broken
2 sprigscurry leaves
1/4 tsp.asafoetida
1onion, chopped
1small capsicum, chopped
1tomato, chopped
2 cupschopped veggies (beans, carrots, peas, eggplants, cauliflower, raw banana)
3-4 tbsp.bisi bele bath masala (Recipe given below)
salt to taste
1/2 cuptamarind pulp
1 tsp.coriander leaves
2 tbsp.cashew nuts
handfulboondi
extra ghee to serve
Bisi Bele Bath Masala (Spice Mix)
13-15dry red chilies
3 tbsp.coriander seeds
1 tbsp.cumin seeds
1/2 tsp.fenugreek seeds
2 tbsp.urad dal (split black gram)
2 tbsp.chana dal (Bengal Gram)
5-6green cardamoms
pinchsalt

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Steps

25-30 minutes

1

In a pan dry roast the dry red chilies and coconut separately. Keep aside to cool.
2

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.
3

Wash the Little Millet and Tuvar dal well and soak them in enough water for 3-4 hours.
4

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

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.
6

In the same oil, fry the eggplants till light brown. Drain & keep aside.
7

Add remaining oil & ghee & temper with mustard seeds & red chilies,
After it stops spluttering, add the curry leaves & asafoetida. Sauté for
a few seconds.
8

Then add the onion and fry till light brown. Add the chopped capsicum and stir for 1-2 minute
9

Now add the tomatoes & cook, covered, till it is mashed. Add the tamarind pulp, followed by the spice mix. Mix well.
10

Add the boiled veggies, fried eggplants, salt to taste and the cooked millet and dal. Mix everything well.
11

Garnish with the fried curry leaves, dry red chilies, coriander leaves,
boondi, cashew nuts and a drizzle of some ghee.
12

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