Bisibele bath is one of the most delicious and unique dish to Karnataka. I believe there is no one in India who never heard of this popular healthy wholesome rice dish. This bisibelebath has everything , protein, fiber, carbohydrates ..We use pigeon peas /toor dal as protein source, vegetables, peas and rice as main ingredients. You should try this bisi bele bath to know the taste.
Millets believed to be good for diabetic patients since it releases the glucose slowly. All millets are non glutinous grains.
Here is the recipe to " millet bisibele bath " with detailed instructions and recipe with pictures.
Here is this recipe we are using one of the siridhaanya to make this delicious bisibele bath. I am using barnyard millet but you can use any millet available.
wash and soak the millet in 2 cups of water(overnight ) or minimum 2 to 3 hours
you can use mixed frozen vegetables too
Drain the water from the soaked millet, pressure cook this along with 3 cups of water on medium heat, turn off the heat after 2 whistles.
Or you can use rice cooker to cook the millet
Boil 4 cups of water, to this add washed moong dal and the cut vegetable along with teaspoon of oil, turmeric powder, and curry leaves. Stir it in between, once it starts to boil put a teaspoon of salt.
Grind the bisibele bath powder and coconut to a fine paste and keep it ready.
After around 10 to 12 minutes( or when the dal is 3/4 cooked), add the masala paste, remaining salt and jaggery. mix it and let it boil for 5 more minutes,
then add the cooked millet, mix it really well.
Reduce the heat to medium low, squeeze the tamarind juice, and tbsp of ghee or oil. Mix it and add water if needed to get the perfect consistency.
Let it boil for 5 to 6 more minutes. Stir in between.
Turn off the heat after 5 minutes.
Heat the ghee in a pan on medium heat.
Once the oil is hot enough add hing, mustard seeds. Once the mustard seeds pops add red chillies, turn off the heat, add this prepared seasoning to the bisibele bath and mix it.
Now the Millet Bisi belt bath is ready to serve.
Eat this with traditional kara bond or any raita