Pearl and Sorghum Millet Bisi Bele Bhaat

Name: Pearl and Sorghum Millet Bisi Bele Bhaat
Total time: 1500 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1/2 cup Pearl Millet or Bajra; 1/2 cup Sorghum Millet or Jowar; 1/4 cup Bengal Gram or Toor Daal; 1/4 cup Split Yellow Moong or Peeli Moong Daal; 1 tbsp Ghee or Clarified Butter; 1 tbsp Oil; 1 large chopped Onion; 4-5 chopped Garlic; 1 inch grated Ginger; 1 tsp Salt; 2-3 chopped Green Chillies; 2 chopped Tomatoes; 2 medium sized cubed Potatoes; 1 diced Green Capsicum; 1/2 cup diced French Beans; 2-3 tbsp chopped Coriander Leaves; 2 tbsp Coriander seeds; 1 tbsp Cumin seeds; 1 tsp Black Mustard seeds; 1/2 tsp Fenugreek seeds or Methi Dana; 6-7 dry Red Chillies; 2 tbsp Bengal Gram or Chana Daal; 2 tbsp Black Gram or Urad Daal; 2 tbsp dry desiccated Coconut; 1 inch stick Cinnamon; 8-10 Cloves; 4-5 Cardamoms; 1/2 tsp Salt; 1 tbsp Oil or Clarified Butter; 1 sprig Curry Leaves

ZMA @zesty5

#CA26
#Week12
#millets
#cookpadindia
#newrecipe
#Karnatakacuisine
#Breakfastdish
#SouthIndian
Bisibele Bhaat is a spicy Rice based dish with origins in Karnataka and is said to have originated in the palace of Mysore. It's a perfect choice mealtimes with your loved ones. It's tangy, spicy, flavourful and aromatic with Rice, Lentils, Vegetables and a special masala used in it. It's absolutely refreshing and healthy to the last morsel. You would definitely want it more and more of it.
There have been different styles of making it but it's a must that we keep the authenticity of the dish untouched. This one here is also a quicker one pot version and does not require elaborate and separate cooking.

This one is an incredible and an innovative twist by me using Pearl and Sorghum Millets along with not just Pigeon Pea Lentils or Toor Daal which is traditionally used but also a little of Yellow Split Lentils or Dhuli Moong Daal or Yellow Moong. The rest of the dish is exactly the same as the original. No changes made whatsoever. Trust me on this one guys, it has turned out so flavourful and delicious that there was nothing left. My kids loved it so much. I had of course adjusted the spice levels. It's one's own choice afterall. It need not be too spicy or hot. Do not go overboard on this one. You definitely can adjust the spice levels accordingly. With kids, it should be kept in mind for sure. That's all. Let's get on with the recipe straight away.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

20-25 minutes

5-6 servings

For pressure cooking -
1/2 cupPearl Millet or Bajra
1/2 cupSorghum Millet or Jowar
1/4 cupBengal Gram or Toor Daal
1/4 cupSplit Yellow Moong or Peeli Moong Daal
1 tbspGhee or Clarified Butter
1 tbspOil
1large chopped Onion
4-5chopped Garlic
1 inchgrated Ginger
1 tspSalt
2-3chopped Green Chillies
2chopped Tomatoes
2medium sized cubed Potatoes
1diced Green Capsicum
1/2 cupdiced French Beans
2-3 tbspchopped Coriander Leaves
Bisi Bele Bhaat Masala -
2 tbspCoriander seeds
1 tbspCumin seeds
1 tspBlack Mustard seeds
1/2 tspFenugreek seeds or Methi Dana
6-7dry Red Chillies
2 tbspBengal Gram or Chana Daal
2 tbspBlack Gram or Urad Daal
2 tbspdry desiccated Coconut
1 inchstick Cinnamon
8-10Cloves
4-5Cardamoms
1/2 tspSalt
For the tempering -
1 tbspOil or Clarified Butter
1 sprigCurry Leaves
1/8 tspAsafoetida or Hing
1/2 tspBlack Mustard Seeds
1 tspCumin Seeds
3-4dry Red Chillies
15-18Cashewnuts

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Steps

20-25 minutes

1

Add ghee and mustard oil to a pressure cooker. Saute onions with asafoetida, ginger, garlic and green chillies. After they get translucent, add potatoes and fry for about 2-3 minutes.
2

And then add the rest of the veggies including the tomatoes. Cook all of that for a minute or two. Now add the powdered spices along with well soaked and drained millets and the lentils. Also add about 2-3 tablespoons of homemade bisibele masala powder and tamarind paste too. (The masala or spice mix can be stored in airtight containers and used as required. Dry roast the spices on a low heat until slightly fragrant and then grind to a smooth powder).
3

Mix well and add water accordingly. Salt can be adjusted later on. Pressure cook for 6-7 whistles or as required. Let the steam settle down on it's own before opening the lid of the cooker.
4

After opening, allow it to cook on a low heat and adjust salt and if needed add some hot water to adjust the consistency. It should be semi thick and not too runny or watery.
5

Next is the most important step of tempering that gives this dish a perfect look and taste. Heat oil. Add the ingredients mentioned under tempering. Fry all for a minute and that's it. Pour it on the cooked bisi bele bhaat.
6

Garnish with lots of freshly chopped coriander leaves. Serve it piping hot right away alongside some chutney, sambar, papad, pickle and namkeen/khara/sev/boondi/mixture. Enjoy!

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Cooksnaps

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ZMA @zesty5

on June 18, 2026 04:53

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.