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2 July, 2017

BROKEN WHEAT/DALIA/LAPSY/GODHI NUCHHU BISIBELEBATH

Posted in : DIABETIC FRIENDLY RECIPES, PLATTER, RICE ITEMS - PULAV / MASALA BATH / BISIBELE BATH on by : Divya Suresh Tags:

We… the people of south India, that too specially the people of Bengaluru-Mysuru region, are always ready to relish our own bisibelebath in any combination ie… rice-dal, beaten rice-dal, millet-dal or broken wheat dal !! for it is a yummy, healthy, filling dish. I have shared my recipe of bisibelebath (rice-dal) , beaten rice bisibelebath , vermicelli bisibelebath , semolina bisibelebath , Little millet bisibelebath and now…it is broken wheat bisibelebath, which I have explained with step wise pics.  It is Very much suitable for people with diabetes. Please click here for bisibelebath masala powder.

 

Please find the recipes of  ⇒  Neer saaru(rasam) , southekayi raita , gasagase payasa , 

 

     Ingredients :

  • Broken wheat – 1/2 cup
  • Pigeon Pea/toor dal – 3/4 cup
  • French beans, carrot, green peas – 1/4 cup each (adjust) (add any vegetables of your choice)
  • Tomato 3 medium sized, Puree it adding little water
  • Tamarind pulp – 2 tbsp
  • Jaggery – 1 small piece
  • Turmeric powder – 1/4 tsp
  • Oil – 1 tsp
  • Salt to taste
  • Water
  • Bisibelebath masala powder – 6 tbsp    (Just for your reference I have listed the ingredients of masala powder below, dry roast them and grind into a smooth powder)

 

  1. Dhaniya – 1 tbsp (heaped)
  2. urad dal – 1/2 tbsp
  3. chana dal – 1/2 tbsp
  4. toor dal – 1 tbsp
  5. fenugreek seeds – 1/2 tsp
  6. black pepper corn – 1 tsp
  7. cinnamon – 1&1/2 inch
  8. poppy seeds – 1 tsp
  9. dry coconut -1/2 cup
  10. red chilli – 3 (spicy) 4 (for color)
  11. star anise – 3 nos.,
  12. red chilli powder – 1 tsp (less spicy)
  13. Hing – 1/8 tsp
  14. turmeric powder – 1/4 tsp
  15. curry leaves – few

     

      For tempering : 

  • Ghee – 2 tbsp (I use 1 tbsp)
  • Mustard seeds – 1/4 tsp
  • Cashew nuts – 10 to 12 (optional)
  • Curry leaves – few

 

     PROCEDURE :

  • Rinse both broken wheat and toor dal well, add  water (4 to 5 cups), 1/4 tsp turmeric powder, 1 tsp oil and pressure cook for 2 whistles

  • Cook chopped & washed vegetables in another vessel (I always cook it openly and always keep it crunchy)

  • Boil thoroughly pureed tomato in another vessel, add in masala powder (mix it in water to avoid lump forming), tamarind juice(thick) and jaggery, Mix everything well,

  • Put boiled vegetables to dalia-dal mixture, add salt and add this tomato puree+masala mixture also and allow it to boil well

  • Keep stirring so that it won’t get burnt, once boiled thoroughly, turn off the fire

  • Meanwhile prepare tempering using the ingredients under the heading ” for tempering “

  • Pour the prepared tempering over the dalia-dal mixture

  • Serve hot with any raita