I have fond memories of having Bisi Bele Bath since my engineering days in Mysore and I have developed a great liking for this traditional dish. I have tried preparing this dish using different types of paddy rices like sona masoori, rajamudi, basmati, etc. Recently I started toying with the idea of preparing bisi bele bath using Millets and I should say that I am very happy that this thought occurred to me.
Proso millet, also known as the “Golden Millet”, is what I think, to be a perfect candidate to try out Bisi Bele Bath. The reason why I like Proso Millet Bisi Bele Bath is the beautiful texture it gives once cooked and excellent presentability when placed on the table!
In this recipe, proso millet can be substituted with other millets like Foxtail millet, Kodo millet or Little millet.
About Proso Millet
Proso Millet has the largest grain among the millet rices in addition to all the general millet characteristics (gluten-free, low glycemic index, high fibre, etc). It is golden in colour, so it’s also called the golden Millet. Proso millet is a part of the staple diet of many cultures.
Proso Millet is called as Variga (in Telugu), Baragu (in Kannada), Pani Varagu (in Tamil) or Chena (in Hindi)
- 1 cup Proso Millet Rice
- 1/3 cup Tur Daal
- 300 gms Chopped Vegetables Assorted Vegetables (Beans, Carrot, Knolkol, etc)
- 3 Green Chillis
- 100 gms Chopped Onions
- 2 tbsp Ginger Garlic Paste
- 2 tbsp Tamarind Pulp
- 1 tsp Turmeric
- 2 tsp Sambar Powder
- 1 tsp Garam Masala
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1 pinch Asafoetida
- Few Coriander Leaves
- Few Mint Leaves
- Few Curry Leaves
- Cook Proso millet and Tur daal in a pressure cooker with 4 cups of water for 3 whistles
- In a deep pan, heat 4 spoons of oil. Add mustard and cumin seeds and let them sputter
- Add curry leaves, onions, chillis and shallow fry till onions turn golden brown
- Add chopped vegetables, cover the pan with a lid and continue to shallow fry for one minute
- Add chilli powder, turmeric, asafoetida, sambar powder, garam masala, ginger-garlic paste and continue frying for half a minute
- Add water to cover the contents of the pan. Bring the flame to a simmer and let the vegetables cook for around 10 minutes
- Add tamarind pulp, cooked daal and proso millet rice to the pan and mix well
- Add salt as per taste, coriander, mint leaves and water if needed and cook for 5 minutes
- Add some ghee and serve with raitha and boondi
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