It has been a while since I started to pick on things to cook for Naveen trying not to put on anymore weight. When it comes to native dishes like Pulao, Bisibelebath, Puliogare, etc,.. it is hard to resist. He loves Rice dishes a lot and so do I. Yesterday, he came home saying he has a craving for a plate of piping hot Bisibelebath. I knew just what to do, so I replaced Toor Dal with brown lentils and white rice with Dalia (Broken wheat). Guess what? Bisibelebath was super yummy and satisfied the husband eminently.
It does not feel even a bit different from the normal bisibelebath and is a step more healthier with Dalia, Brown lentils and all the veggies added to it.
| Nutritional Information (Approx) (per serving) | |||
| Energy | 199 | Calories | |
| Fat | 7 | % | |
| Carbohydrates | 11 | % | |
| Dietary Fiber | 40 | % | |
| Sodium | 38 | % | |
| Vitamin A | 85 | % | |
| Vitamin C | 58 | % | |
| Calcium | 8 | % | |
| Iron | 24 | % | |
| Protein | 8.2 | Grams | |
| Sugar | 6.9 | Grams | |
| Ingredients | |
| Mixed Vegetables | 2 cups |
| Dalia/Broken wheat/Cracked wheat | 1/2 cup |
| Brown lentil | 3/4 cup |
| Turmeric powder | 1/2 teaspoon |
| Water | 4 cups |
| For Bisibelebath powder | |
| Split peas/Chana dal | 1 teaspoon |
| Toor Dal | 1 teaspoon |
| Urad Dal | 1/2 teaspoon |
| Cloves | 2 |
| Cinammon | a small stick |
| Elaichi | 1 |
| Fenugreek seeds | 1/2 teaspoon |
| Dhaniya/coriander seeds/Dhaniya powder | 1 teaspoon |
| Cumin seeds/Jeera | 1 teaspoon |
| Hing | a pinch |
| Dry coconut/copra | 1/2 cup |
| Red chillies | 6 or 8 |
| To temper | |
| Coconut oil | 2 teaspoons |
| Mustard seeds | 1 teaspoon |
| Hing | a pinch |
| red chillies | 2 |
* Cook all the Veggies in a pot of water till they are half cooked.
* Wash and soak Dalia and Brown lentil for 30 minutes. Add turmeric powder, water and cook till the lentils are soft and mushy. It is easy to pressure cook the lentils and Dalia since it takes quite a while to cook otherwise.
* Fry all the ingredients under "For Bisibelebath powder" one by one in the order listed. Let them cool.
* Grind them to a fine powder without adding water.
* Transfer the powder to a bowl, add little water and mix well to make it a paste. This step will help the powder get mixed without any lumps.
* Mix cooked vegetables, lentil, dalia, masala, tamarind paste and salt. Bring it to boil.
* Meanwhile, heat oil in a pan, add mustard seeds and wait for it to splutter. Add hing and red chillies. Once the aroma starts to develop, add it to Bisibelebath.
* Remove Bisibelebath from heat, serve hot with raita and papads.
* You can fry chopped onion and peanuts with red chillies for extra flavor.
* Bisibelebath tastes best when topped with clarified butter/Ghee.
* You can replace brown lentil with dal if you like.
