2 July, 2017
Broken wheat bisibelebath | Lapsi bisibelebath |
ಗೋಧಿ ನುಚ್ಚಿನ ಬಿಸಿಬೇಳೆ ಬಾತ್ | ದಲಿಯಾ ಬಿಸಿಬೇಳೆ ಬಾತ್ |
We, the people of south India, that too specially the people of Bengaluru-Mysuru region, are always ready any time, any day to relish our own bisibelebath in any combination ie… rice-dal, beaten rice-dal, millet-dal or broken wheat dal !! for it is for sure 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 in detail with step wise pics.
Particularly this recipe is Very much suitable for people with diabetes. Please click here for bisibelebath masala powder.
Ingredients : measuring cup used – 200 ml
- 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 some 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 to make it easy and also for your quick reference I have listed the ingredients of bisibelebath masala powder below, dry roast them and grind into a smooth powder
- Coriander seeds – 1 tbsp (heaped)
- Urad dal – 1/2 tbsp
- Chana dal – 1/2 tbsp
- Toor dal – 1 tbsp
- Fenugreek seeds – 1/2 tsp
- Black pepper corn – 1 tsp
- Cinnamon – 1&1/2 inch
- Poppy seeds – 1 tsp
- Dry coconut -1/2 cup
- Red chilli – 3 (spicy) 4 (for color)
- Star anise – 3 nos.,
- Red chilli powder – 1 tsp (less spicy)
- Hing – 1/8 tsp
- Turmeric powder – 1/4 tsp
- 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 heat
- 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. Also please find the recipes of ⇒ Neer saaru(rasam) , southekayi raita , gasagase payasa , which all are there in the platter presented below
