Finger Millet (Ragi) Bisi Bele Bath
A hearty and flavorful South Indian dish made with protein-rich toor dal, nutritious finger millet (ragi), a medley of vegetables, and aromatic Bisi Bele Bath masala. This vegan and gluten-free dish is a delicious twist on the classic Bisi Bele Bath.
Ingredients:
- ½ cup finger millet (ragi), rinsed
- ¾ cup toor dal, rinsed
- 1 tablespoon ghee or vegetable oil
- 1 teaspoon mustard seeds
- 10-12 curry leaves
- A pinch of asafoetida
- 1 medium onion, chopped
- 1 green chili, chopped (optional)
- ½ cup chopped carrots
- ½ cup chopped green beans
- ½ cup chopped tomatoes
- 1 teaspoon turmeric powder
- ½ teaspoon red chili powder (adjust to spice preference)
- 3 tablespoons Bisi Bele Bath masala
- Salt to taste
- 3-3 ½ cups water
- ½ cup tamarind water (optional, for a tangy flavor)
- Chopped fresh cilantro, for garnish (optional)
Instructions:
- In a pressure cooker or pot, combine the rinsed finger millet and toor dal with enough water to cover them by about an inch. Add ¼ teaspoon of turmeric powder and a pinch of salt.
- Pressure cook for 4-5 whistles (or until the dal and millet are cooked through) or simmer on the stovetop for 30-35 minutes, or until the millet is softened.
- While the dal and millet cook, heat the ghee or oil in a pan over medium heat. Add the mustard seeds and let them splutter. Once they pop, add the curry leaves and asafoetida.
- Saute for a few seconds, then add the chopped onion and green chili (if using). Cook until the onions are softened and translucent, about 5 minutes.
- Add the chopped carrots, green beans, and tomatoes. Season with turmeric powder, red chili powder, and salt. Saute for another 5-7 minutes, or until the vegetables are softened.
- Once the dal and millet are cooked, mash them slightly with a potato masher (optional for a thicker consistency). Add the cooked vegetables and Bisi Bele Bath masala to the pot.
- Stir well to combine, then add water gradually, adjusting the amount to achieve your desired consistency (between a thick porridge and a loose rice dish).
- If using, add the tamarind water for a tangy flavor. Bring to a simmer and cook for 5-7 minutes, or until the flavors are well combined.
- Garnish with chopped fresh cilantro (optional) and serve hot with a dollop of ghee or coconut chutney.
Tips:
- You can adjust the amount of vegetables to your preference. Other vegetables like peas, cauliflower, or bell peppers can be added.
- If you don’t have Bisi Bele Bath masala, you can make your own by grinding together coriander seeds, chana dal, urad dal, red chilies, cumin seeds, and fenugreek seeds.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed