Bisi Belle Bhaath is a meal by itself, a one pot dish . This south indian treat is the best remedy for comfort eating. Although the original is made with rice, this healthy version is made with dalia (broken wheat). Use as many vegetables of your choice to make this even more healthy. I will always be amused by the name of this dish !
Ingredients (serves 4)
1 cup dalia (broken wheat)
1 cup arhar dal
2 cups mixed chopped vegetables (carrot, beans, brinjal, potato)
1 drumstick, chopped
Few curry patta leaves
3 tablespoons sambhar powder
Salt to taste
1/2 teaspoon heeng
1 tablespoon rai seeds
2 green chillies, chopped
1 dry red chilli
2-3 garlic cloves, peeled
1 tablespoon jaggery (optional)
2 tablespoons tamarind paste
5 cups water
1/2 cup tomato puree (fresh tomatoes pureed)
2 tablespoons ghee
8-10 cashewnuts (optional)
1. Soak the dal and dalia together in water for an hour
2. Heat the ghee in a pressure cooker. Add the heeng,rai, chillies, garlic, curry patta leaves all together for the tadka. Fry for a few seconds.
3. Add the sambhar powder and toss for a few seconds.
4. Add all the vegetables , drumstick and tomato puree. Cook on medium heat for a minute.
5. Add the dal, dalia and the water and salt to taste. Stir in the jaggery. Cover the lid and place flame on high. After one whistle reduce to sim for 7-8 minutes and turn off gas
6. Fry the cashews in ghee/oil or dry roast them meanwhile.
7. When the cooker releases its steam, open the lid, stir in the tamarind paste and the fried cashews.
8. Serve hot with curd and pickle/papad!
Ingredients (serves 4)
1 cup dalia (broken wheat)
1 cup arhar dal
2 cups mixed chopped vegetables (carrot, beans, brinjal, potato)
1 drumstick, chopped
Few curry patta leaves
3 tablespoons sambhar powder
Salt to taste
1/2 teaspoon heeng
1 tablespoon rai seeds
2 green chillies, chopped
1 dry red chilli
2-3 garlic cloves, peeled
1 tablespoon jaggery (optional)
2 tablespoons tamarind paste
5 cups water
1/2 cup tomato puree (fresh tomatoes pureed)
2 tablespoons ghee
8-10 cashewnuts (optional)
1. Soak the dal and dalia together in water for an hour
2. Heat the ghee in a pressure cooker. Add the heeng,rai, chillies, garlic, curry patta leaves all together for the tadka. Fry for a few seconds.
3. Add the sambhar powder and toss for a few seconds.
4. Add all the vegetables , drumstick and tomato puree. Cook on medium heat for a minute.
5. Add the dal, dalia and the water and salt to taste. Stir in the jaggery. Cover the lid and place flame on high. After one whistle reduce to sim for 7-8 minutes and turn off gas
6. Fry the cashews in ghee/oil or dry roast them meanwhile.
7. When the cooker releases its steam, open the lid, stir in the tamarind paste and the fried cashews.
8. Serve hot with curd and pickle/papad!
