Barnyard Millet Bisi Bele Bath Recipe
Spicy Mixed Vegetable Sambar Rice with Barnyard Millet
This traditional South Indian recipe offers a healthy twist on the classic Bisi Bele Bath by replacing rice with barnyard millet, a fiber-rich grain. The dish is made with a variety of vegetables, aromatic spices, and tamarind water, creating a nourishing, flavorful meal perfect for lunch or dinner. Enjoy this nutrient-packed, vegetarian delight alongside a raita for a complete meal.
Course: Lunch
Cuisine: South Indian
Diet: Vegetarian
Ingredients
For the Bisi Bele Bath Spice Powder:
- 1/4 cup Bisi Bele Bath Spice Powder
For the Vegetables:
- 10 Pearl onions (Sambar Onions), peeled
- 1 Green bell pepper (Capsicum), diced
- 2 Carrots (Gajjar), diced
- 1/4 cup Green peas (Matar)
- 1/2 cup Green beans (French Beans), diced
- 1 Potato (Aloo), peeled and diced
- 1 Drumstick, cut into 1-inch pieces
- 2 Tomatoes, roughly chopped
- 1-1/2 cups Tamarind water
- 2 teaspoons Jaggery
- Salt, to taste
For the Main Ingredients:
- 1 cup Barnyard millet
- 1 cup Arhar dal (Split Toor Dal)
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt, to taste
For Seasoning:
- 1 tablespoon Ghee
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 Dry red chillies
- 1 sprig Curry leaves
For Garnishing:
- A small bunch of Coriander (Dhania) leaves, chopped
Preparation Time: 20 minutes
Cooking Time: 90 minutes
Instructions
-
Prepare the Vegetable Curry:
- In a large pressure cooker, add tamarind water, jaggery, drumsticks, pearl onions, green beans, carrots, bell peppers, tomatoes, salt, and Bisi Bele Bath Spice Powder. Stir to combine all the ingredients.
- Cover the pressure cooker, place the weight, and cook until you hear 2 whistles. Afterward, turn off the heat.
- To release the pressure quickly, run cold water over the cooker. Once the pressure is released, open the cooker and set the vegetable curry aside.
-
Cook Barnyard Millet and Dal:
- In the same pressure cooker, add barnyard millet, toor dal, turmeric powder, salt, and 5 cups of water.
- Close the cooker, place the weight, and cook on high heat until you hear 2 whistles. Afterward, lower the heat and simmer for 5 minutes.
- Turn off the heat and let the pressure release naturally. This resting period allows the millet and dal to cook further.
-
Prepare the Seasoning:
- In a small pan, heat 1 tablespoon of ghee over medium heat.
- Add mustard seeds and cumin seeds and let them crackle. Then add dry red chillies and curry leaves, roasting until the chillies turn lightly brown and the mixture is aromatic. Remove from heat and set aside.
-
Combine the Curry and Millet:
- Once the pressure is fully released, open the cooker and combine the cooked millet and dal with the spicy vegetable tamarind curry. Stir until well mixed, creating a flavorful, mushy consistency.
- Add the prepared seasoning and 2 more tablespoons of ghee. Stir again, taste, and adjust the salt as necessary.
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Serve:
- Transfer the Barnyard Millet Bisi Bele Bath to a serving bowl and garnish with freshly chopped coriander leaves.
- Optionally, top with fried boondi for an extra crunch. Serve the dish with tomato-onion raita for a delicious, wholesome meal.
This Barnyard Millet Bisi Bele Bath offers a nutritious alternative to the traditional rice-based version. Packed with vegetables and spices, it’s a comforting dish that delivers great taste and health benefits!
