Recipe

Kodo Millet Bisi bele Bhath – Oil-free!

Prep Time
2 hours
Cook Time
50 minutes
Servings
1 servings

Bisi bele bhath, is a spicy, rice-based dish with origins in the state of Karnataka, India. Bisi bele bhath, which translates to 'hot lentil rice dish' in Kannada language, is a wholesome meal. It is said to have originated in the Mysore Palace. It is made with a special spice mix.

The rice in this dish can easily be replaced by millets of your choice. Please note that it is of the consistency of a porridge.

Ingredients
  • Kodo Millet: ¼ cup
  • Toor dal: ¼ cup
  • Raw peanuts: 1 tbsp
  • Tamarind: Lemon sized ball.
  • Turmeric powder: 1 tsp
  • Mustard seeds: ¼ tsp
  • Curry leaves: 1 Sprig
  • Rock salt: to taste
  • Mixed vegetables: ½ cup(cubes of carrots, beans, green peas, capsicum)

For spice mix

  • Coriander seeds: ½ tsp
  • Chana dal: ½ tsp
  • Urad dal: 1tsp
  • Byadgi chilli/ Kashmiri chili: 3 nos
  • Spicy red chilies: 2 nos
  • Cumin seeds : ½ tsp
  • Methi seeds: ¼ tsp
  • Black pepper:1/4 tsp
  • Cardamom: 1no
  • Cinnamon:1/2 inch piece
  • Cloves: 2 nos
  • sesame seeds: 1 tsp
  • poppy seeds: 1tsp
  • Hing: a pinch
  • Fresh coconut/ desiccated coconut: 2 tsp
Method
  • Soak millet and dal separately at least for 2 hrs. soak peanuts with the dal.
  • Soak tamarind in water.
  • Prepare the spice mix by firstly, dry roasting the coriander, cumin and fenugreek, chana dal, urad dal and black pepper until they start turning fragrant. Keep aside.
  • Dry roast, sesame seeds, poppy seeds along with curry leaves till they become crisp. Keep aside.
  • In the same pan, dry roast the cinnamon, cloves, cardamom till they become aromatic. keep aside.
  • Dry roast the dry red chilies till they become crisp. Keep aside.
  • Roast the desiccated coconut or fresh coconut till they become golden. Coconut tends to burn easily so roast on low flame
  • Allow the roasted spices to cool and grind to a fine powder adding hing.
  • Store the bisi bele bhath powder in a jar. This measure will yield almost half a cup of masala.
  • In a pan cook the soaked dal and peanuts, with enough water and haldi. It takes around 30 minutes for the dal to be cooked soft and mushy.
  • Once the dal is cooked add a cup of water to it and add soaked millets and allow to cook for around 10 minutes, stirring often.
  • Extract pulp from soaked tamarind and keep aside.
  • When millets look almost cooked, add cut vegetables, salt taste and cook until the vegetables are soft. Add more water if required.
  • Add tamarind pulp, salt to taste and 4 tablespoons of bisi bele bhath spice mix to the cooked mix.
  • Simmer for around 3-4 minutes. Taste and add more spice mix or salt if required.
  • Serve tempered with mustard seeds and curry leaves along with curd chutney.

Wellcure Tip:

  • Prepare the spice mix in advance and store in the refrigerator.
  • Add water to adjust the consistency to get a thick porridge-like end result.
  • Any left over spice mix can be used to flavour dry vegetable preparations.

Eating guide:

  • Food group: millets, lentils and vegetables
  • Together this combination can be a meal by itself.
  • Millets are gluten-free, rich in fibre and high in nutritional value. They are a good option to add variety to your meals or when you want to go grain-free.
  • Lentils add to the protein content making it a complete meal.

Disclaimer: The health journeys, blogs, videos and all other content on Wellcure is for educational purposes only and is not to be considered a ‘medical advice’ ‘prescription’ or a ‘cure’ for diseases. Any specific changes by users, in medication, food & lifestyle, must be done under the guidance of licensed health practitioners. The views expressed by the users are their personal views and Wellcure claims no responsibility for them.

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