Swaadista

Ingredients

• For Pressure Cooking:
  • 1/2 cup millets (little/foxtail/barnyard)
  • 1/2 cup toor dal
  • 2 1/2 cups of water
  • 1 cup of frozen or fresh green beans, cut into ½ inch pieces
  • 1 cup green peas, frozen
  • 1 large potato, cut into 1-inch cubes
  • 1 cup carrots, diced
  • 3/4 cup red onion, diced
  • 1 cup tomatoes, diced
  • 1/4 teaspoon turmeric powder
• Others
  • Salt to taste
  • Water, to adjust consistency
  • 2-3 tablespoons of tamarind water(optional)
  • Chopped coriander leaves, for garnish
  • 2 – 3 tablespoons of MTR Bisi bele bath powder
• For Tadka/seasoning:
  • 3 tablespoons cooking oil/ghee
  • 10-15 cashews
  • 2 tablespoons of groundnuts/peanuts
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • A pinch of Asafoetida(hing)
  • 2-3 dried red chili, broken into halves
  • a few curry leaves

Directions

1. Pressure cook: Rinse millets, toor dal, and vegetables separately under cold running water. Drain and transfer them into a pressure cooker. Pour water, add turmeric powder and pressure cook until the lentils and millets are well-cooked. Typically, 3-4 whistles are enough. Allow the pressure to release naturally. Then, gently mix.
2. Adjust salt and consistency: Add salt to taste and water to adjust consistency.
3. Add Bisi Bele Bhath Powder: Mix bisi bele bhath powder in some water to make a lump-free mixture. Pour this into the pressure cooker and mix. You can add the tamarind water at this point if you feel the need to or love a tangier taste.
4. Simmer on low heat for a few minutes: Place the cooker back on the burner. Simmer it on low heat for a few minutes. Be sure to stir occasionally to prevent the contents from burning in the cooker. Lastly, add coriander leaves, and turn off the heat.
5. Tadka: Heat cooking oil/ghee in a small pan. Fry cashews and peanuts one after the other until light brown and crunchy. Remove them from oil and add them into the cooker pot. Next, add mustard and cumin seeds and allow them to pop and sizzle. add dried red chilies, hing, and Curry leaves. turn off the heat and for this seasoning into the cooker pot, and gently mix.
6. Garnish and Serve: Serve warm bisi bele bhath with a dollop of ghee on top, and Khara boondi/potato chips/pakoda/raita, or a spicy mixture.

Recipe Video

Notes

Feel free to add more tamarind water if you enjoy a more tangier taste. Adding jaggery balances the dish and enhances the flavor. Nonetheless, these two ingredients are optional and can be skipped altogether.