Preparing Foxtail Millet Bisibele Bhath is very easy and the bhath is very tasty as well.
About Foxtail Millet
Foxtail is very rich in phosphorus and thiamin (Vitamin B1) in addition to all the general millet characteristics (gluten-free, low glycemic index, high fibre, etc).
Foxtail Millet is also called Navane (in Kannada), Thenai (in Tamil), Korralu (in Telugu) and Kakum (in Hindi)
Ingredients
- 1/2 cup Foxtail Millet Rice
- 1/2 cup Toor Dal You can also use combination of different dals
- 1 tbsp Urad Dal
- 2 nos Carrots Cut into 1 inch fingers
- 10 nos Beans Cut into 1 inch fingers
- 1 no Potatoes Chopped into 1/2 inch dices
- 1 no Knol Khol or kohlrabi Chopped into 1/2 inch dices
- 1/2 cup Fresh Peas
- 2 nos Capsicum Chopped into 1/2 inch dices
- 2 nos Onion Chopped into 1/2 inch dices
- 10-15 nos Curry Leaves
- 1 cup Tamrind Extract Adjust according to taste
- 3 tbsp Bisibele Bhath Masala I used MTR Masala
- 1 tsp Red Chilli Powder If you would like the dish to be spicy
- 1 tsp Mustard Seeds
- 3 tbsp Ghee Cooking oil will do
- 1 tbsp Salt to taste
Servings: people
Instructions
- Chop all vegetables before starting the cooking
- Cook the vegetables in boiling water with salt. Dont over cook 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.
- Wash Foxtail 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, leave it aside for about 10 minutes and let it cook in its own steam. Note: Based on pressure cooker size and amount of rice & dal, the cooking time may vary.
- Mix Tamarind extract and add 3 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 water to change the consistency. We should aim to get this to a pasty consistency.
- For seasoning, in a separate pan, 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.
Recipe Notes
- Bhath has a tendency to stick to the bottom and burn. Hence, continuously stir the mixture when on flame.
- As the name suggests, have it hot. Bisi = Hot.
- 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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