Name: Barnyard Millet Bisibelebath recipe by Saranya Sridharan at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Barnyard millet - 3/4 cup; Toor dal - 1/2 cup; Vegetables (Carrots, beans, peas, potatoes, chow chow, brinjal); Coriander seeds - 2 tbsp; Channa Dal - 2 tbsp; Dried red chillies - 6-7; Pepper corns - 5-6; Cardamom - 3-4; Cloves - 4-5; Cinnamon - 2 small sticks; Poopy seeds - 2 tsp; Saunf/ aniseeds - 1tsp; Curry Leaves - a handful; Coconut/copra - 4-5 medium sized pieces; Tamarind - small lemon sized ball; Salt to taste; Ghee - 1 tbsp; Jaggery - optional

ABOUT Barnyard Millet Bisibelebath RECIPE

Karnataka style , this is a spicy dish made with vegetables and rice. This version has Barnyard millet substituting the rice. Pretty simple if you have got all the ingredients ready.

Ingredients Serving: 4

Barnyard millet - 3/4 cup
Toor dal - 1/2 cup
Vegetables (Carrots, beans, peas, potatoes, chow chow, brinjal)
Coriander seeds - 2 tbsp
Channa Dal - 2 tbsp
Dried red chillies - 6-7
Pepper corns - 5-6
Cardamom - 3-4
Cloves - 4-5
Cinnamon - 2 small sticks
Poopy seeds - 2 tsp
Saunf/ aniseeds - 1tsp
Curry Leaves - a handful
Coconut/copra - 4-5 medium sized pieces
Tamarind - small lemon sized ball
Salt to taste
Ghee - 1 tbsp
Jaggery - optional

Instructions

Soak the millet and dal in water. The amount of millet , dal and vegetables used in this recipe required 5 cups of water. You can always adjust the consistency at the end. Add a little turmeric powder to the water.
In a pan dry roast all the whole spices along with coconut, curry leaves and tamarind. You can dry roast all these either separately or together if you are short on time.
Once the roasted spices cool down, grind them into a powder that is not too coarse.
In a pressure cooker, add the millet,dal and water mixture, throw in all the veggies, add 3 tbsp of the ground spice powder, salt and close the lid.
Let it cook for about 8-10 whistles.
Once done, check for the consistency and adjust if you need. Add the ghee and mix well. You can also add jaggery at this point if you wish to.
Turn off the heat and serve hot.
Tastes absolutely lovely with just some papad and fresh raitha or you can just serve with some kaara boondi , Karnataka style!

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