Millets Bisi Bele Bath
I can say this is one of the most delicious recipes I have ever made using millet! Millets bisi bele bath is a one-pot meal made using little millets, lentils, vegetables, and spices. Although the ingredients list looks exhaustive, the recipe is simple and easy to make. This is a quick and comforting meal that would come in handy, especially on your busy weekdays.
We absolutely love this one-pot meal here so I prepare it regularly, and eat it with potato chips or a spicy besan mixture – tastes so good! I hope you try this recipe and love it as much as I do.
Check out the bisi bele bath recipe made using rice here.
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 3-4 servings
Ingredients:
For Pressure Cooking:
100g little millets (1 cup)
50g toor dal (0.5 cups)
500ml water (5 cups or 3x times millets+dal)
½ cup of green beans, cut into ½ inch pieces
½ cup green peas, frozen
1 large potato, cut into 1-inch cubes
½ cup carrot, chopped
1 tablespoon cooking oil
For bisi bele bath masala:
3 tablespoons cooking oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
A pinch of Asafoetida(hing)
2-3 dried red chili, broken into halves
One sprig of curry leaves
1 medium onion, chopped
1 medium tomato, chopped
½ teaspoon turmeric powder
¾ teaspoon Kashmiri red chili powder
2 – 3 tablespoons of MTR Bisi bele bath powder
2 tablespoons of tamarind extract
Cilantro
Salt to taste
For seasoning:
2 tablespoons of ghee
10-15 cashews
2 tablespoons of groundnuts/peanuts
Preparation:
Pressure cooking – Rinse millets, toor dal, and vegetables separately under cold running water. Drain and transfer them into a pressure cooker. Pour water, add a tablespoon of cooking oil, and pressure cook until the dal and millets are well-cooked. (typically, 3-4 whistles are sufficient). Allow the pressure to release naturally. Then, mash cooked millet and dal gently, ensuring that you don’t mash the vegetables, and set aside.
Heat cooking oil in a pan on medium heat. Add mustard seeds and cumin seeds, and allow them to pop and sizzle. Add hing, dried red chilies, and curry leaves, and sauté for 10 seconds. Add onion, and sauté until transparent. Add tomatoes, sprinkle some salt over it, and cook covered until soft and mushy. Add turmeric powder, red chili powder, and Bisi bele bath powder, and sauté for 30 seconds on low heat. Then pour the tamarind extract, and combine. Pour 50ml of water, stir and cook for a minute or two to make a thick gravy, then turn the heat off.
Transfer this masala into the pressure cooker containing cooked millet, dal, and vegetables. Mix well and add water to adjust consistency. Turn on the heat and cook millet Bisi bele bath on low heat for another 3 – 4 minutes. Taste for salt, and adjust if necessary then turn off the heat.
Fry cashews and peanuts in ghee in a separate pan until light brown, and add into millets bisi bele bath and combine.
Serve immediately with Khara boondi, potato chips, raita, or a spicy mixture. Enjoy!
Let me know if you tried this recipe by tagging a picture of your preparation on my Instagram @swaadista and using #swaadistarecipes.
Happy cooking, happy eating!