Hot & Tasty South Indian Classic Recipe using Little Millet Rice
About Little Millet
Little Millet is high in healthy fats in addition to all the general millet characteristics (gluten-free, low glycemic index, high fibre, etc). It also has the smallest grains, so cooks faster than the other millets.
Little Millet is also called Same (in Kannada), Samai (in Tamil), Samalu (in Telugu) and Kutki (in Hindi)
Ingredients
- 1 cup Little Millet Rice
- 1/2 cup Toor Dal You can also use combination of different dals
- 8 cups Water Adjust the consistency by adding more water later
- 1 tbsp Urad Dal
- 2 nos Carrots Cut into 1 inch fingers
- 10 nos Beans Cut into 1 inch fingers
- 1 no Potato Chopped into 1/2 inch dices
- 1 no Knol Khol or kohlrabi Chopped into 1/2 inch dices
- 1/2 cup Fresh Peas
- 1-2 nos Capsicum Chopped into 1/2 inch dices
- 1-2 nos Onion Chopped into 1/2 inch dices
- 10 nos Curry Leaves
- 1 cup Tamrind Extract Adjust according to taste
- 2 tbsp Bisibele Bhath Masala MTR Masala
- 1 tsp Red Chilli Powder For Extra Spiciness
- 1 tsp Mustard Seeds
- 3 tbsp Ghee Cooking oil will do
- 1 tbsp Salt To Taste
Servings: persons
Instructions
- Chop all vegetables before starting the cooking
- Cook the vegetables in boiling water with salt. Dont overcook the vegetables. They have to be firm so that it does not get dissolved when Bhath is prepared. Take it out of the water and keep the cooked veggies aside. Use the broth for cooking the millet and lentils
- Wash Little Millet Rice, Toor Dal and Urad dal. Add 8 cups of water & salt to taste. Use the broth that is leftover after cooking the vegetables. Note: More water can be added to vary the consistency. Cook this in pressure cooker for 4 whistles. 1 whistle in full flame and 3 whistles in low flame. (about 10-12 minutes). After removing from flame and leave it aside for about 10 minutes and let it cook in its own steam. Mix Tamrind extract and add 2 tbsp Bisibele Bhath mix (First add 1 tbsp of masala mix well and see if you like the taste and then add more masala as per your taste). Add Red Chilli Powder if you like it to be spicy. Stir the mixture thoroughly so that the spice is evenly mixed. You can add more water to change the consistency. We should aim to get this to a pasty consistency.
- For seasoning, heat Ghee and add Mustard seeds and Curry leaves. When Mustard seeds have popped, add diced Onion and Capsicum. Onion & Capsicum should only be half cooked. Just when the Onion & Capsicum starts changing colour, take it out of flame and add it to the cooked millet & lentil mixture. Put this on a low flame and bring it to a boil.
- Note 1: The millet lentil mixture has a tendency to stick to the bottom of the vessel and burn. Hence, continuously stir the mixture when on flame. Note 2: As the name suggests, have it hot. Bisi = Hot. Note 3: When the bhath becomes cold, it may harden. You can mix small amounts of boiling water and get it back to the desired consistency.
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