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.
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
Cinnamon:1/2 inch piece
Cloves: 2 nos
sesame seeds: 1 tsp
poppy seeds: 1tsp
Hing: a pinch
Fresh coconut/ desiccated coconut: 2 tsp
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.
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.
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.