2 July, 2017

BROKEN WHEAT/DALIA/LAPSY/GODHI NUCHHU BISIBELEBATH

Posted in : DIABETIC FRIENDLY RECIPES, Platter|, Rice dishes| Pulao| Masala bath| Bisibelebath| Chitranna| on July 2, 2017 by : Divya Suresh Tags: BROKEN WHEAT

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