Wednesday, June 28, 2017

Quickest bisi bele bath | Pressure cooker bisi bele bath | Cracked wheat bisi bele bath


This is a diabetic friendly bisi bele bath as it is made with cracked wheat (godhi nucchu or daliya) instead of the rice. It's also one of the quickest one pot meal. It's nutritious, healthy and a complete meal by itself.

Preparation Time: 15 mins
Cooking Time: 30 mins
Serves:3-4 


Ingredients:
Broken wheat - 1 cup
Pigeon pea dal / Toor Dal - 1/2 cup
Mixed Vegetables - 2 cups (Carrot, beans, green peas, potatoes, chow-chow, beets), refer notes

Surti lilwa/avrekalu : 1/4 cup
Tamarind - small lime/lemon sized
Jaggery - According to taste, optional

Turmeric powder: 1/4 tsp
Asafoetida: 1 big pinch
Salt - According to taste

Homemade bisi bele bath powder: About 1/4th cup
Oil: 2 tsp

Ingredients for tempering (Tadka):
Peanuts - 1 table spoon
Cashew Nuts - 4-6
Ghee - 2 table spoons
Red Chilly - 1, broken
Curry Leaves :4-6 nos, torn
Mustard Seeds: 1 tsp
Asafoetida: a big pinch
Bell peppers/capsicum - 1 finely chopped (Optional)




Method:
Wash the broken wheat and toor dal together in running water. Drain the water from the mixture and let it soak for about 10 mins.

Meantime soak the tamarind in the hot/warm water. We need the extract of the tamarind. (PS: The other item in the photo is the jaggery syrup or brown sugar syrup).
(PS: 1. Soaked Tamarind, 
        2. Jaggery syrup
        3. Bisi bele bath powder
        4. Turmeric
        5. Salt
        6. Asafoetida)
Heat oil in the pressure cooker. When oil is hot, add the broken wheat and toor dal. Saute the broken wheat and dal for couple of minutes. 
To that add the chopped vegetables, surti lilwa, and mix well.
Add about 5 cups of water to the pressure cooker. 
Add the salt, tamarind extract, jaggery, asafoetida, turmeric powder and the bisi bele bath powder to the cooker. Mix well. 
Close the pressure cooker lid and cook the mixture on a  medium-high heat for 4 whistles. Turn off the heat and let the pressure release. It'll take a minimum of 15 mins for the pressure to release. 

Meantime prepare the seasoning. Heat ghee (clarified butter) on a small pan/wok. When ghee is hot, add the mustard seeds, followed by peanuts. Saute the peanuts on a low-medium heat. When peanuts turn golden brown, add the curry leaves, asafoetida and the bell peppers. Saute the bell peppers till they turn soft yet crunchy. 

Release the pressure from the cooker and pour the seasoning over the cooked bisi bele bath. Mix well and serve. (Refer notes)


Notes:

  • I add about a tbsp of finely chopped beets (beetroot) to get a rich color to the bisi bele bath.
  • If the cooked mixture is too hard, add a cup of boiling water, mix well and cook again for a couple of minutes.
  • I use the ratio 1 cup of broken wheat + lentils to 3 cups of water. Half cup on the higher side wont hurt.
  • If you are using the Instant pot, first saute as usual in saute mode. Then turn it on in manual mode (sealing postion ON) for 11 mins. Tada!