Prep Time 10 Minutes
Cooking Time 30 Minutes
Serves 4
Ingredients :
- Brown top millet ( korale ) 1 cup
- ( You can also use other millets like korale or Navane )
- Green gram or moong dal a little less than 1 cup
- Tamarind 1 Lemon sized
- Jaggery 1 Tablespoon – depending on the sweetness you wish
- Bisibele bhath powder / Sambar/Garam masala powder 2 Tablespoon
- Red Chilli Powder 1 Tablespoon
- Ghee 2 tablespoons
- Salt to taste
Recipe Video :
Vegetables :
The following vegetables cut in 1” length
- Capsicum
- Onion
- Tomato
- Curry leaves
- Coriander leaves
- Fresh peas or Hyacinth Bean - Avarekalu 1 cup ( If you have neither, then you can use peanuts. But Avarekalu tastes best. In the season if you get Jackfruit seeds, you use them. After Avarekalu, they are the next best :-) )
- PS : Here I would like to mention that the choice of vegetables is entirely yours. If there is a plus or minus, it is absolutely no problem.
For Tadka :
- Oil 1 tablespoon
- Mustard seeds 1 teaspoon
- Turmeric powder ½ teaspoon
- Hing ( asafoetida ) 1/4 teaspoon
Preparation :
- Soak tamarind in water.
- Wash millet and dal separately.
- In a cooker cook daal along with vegetables in one container.
- And cook millet in separate container adding two and half cups of water.
- To cook millet I generally add water at 1:2 proportion. But here I have put a little more water so that the millet is cooked soft.
- Once it cools down, in a thick bottomed kadai, heat oil and add mustard seed.
- Once they splutter, add turmeric powder and hing.
- Squeeze the tamarind pulp in it and add 2 glasses of water and let it come to a boil.
- While it is boiling, add jaggery, red chilli powder, bisibele bhath powder, salt and curry leaves and let it boil for another 5-6 minutes till it gives some fine aroma.
- Then add the dal cooked with veggies, add water if required and boil for five more minutes.
- Add the cooked millet, mix well and taste to check if you need some more salt, chilli powder Sambar powder or jaggery.
- Cook on low fire.
- The bisi bele bhath at this point should be quite liquid. If you make it solid at this point, later on it will turn still hard. The best option would be to get a right liquid consistency at this point and still add half a glass of water and cook for just a few seconds and turn off the gas. So even if you eat it after hours, it will remain liquid and light.
- Add ghee and garnish with finely chopped coriander and cover for five minutes.
- Serve hot with Raita, Boondi kaalu or chips.
