Bisi Bele Bath with Cucumber Raita

Instructions

1. 1

   Prepare Millet, Dal, and Vegetables

   • Rinse the foxtail millet and toor dal together under cool running water until the water runs clear.
   • Soak the rinsed millet and dal in 2 cups of fresh water for at least 30 minutes. This ensures they cook evenly and become soft.
   • While they are soaking, wash and chop all your vegetables and the onion.
2. 2

   Pressure Cook the Bath

   • Heat 1 tbsp of oil in a 3-liter pressure cooker over medium heat.
   • Add the chopped onions and sauté for 2-3 minutes until they become translucent.
   • Add the mixed vegetables (except quick-cooking ones like peas) and sauté for another 3-4 minutes.
   • Drain the soaking water from the millet and dal, and add them to the cooker.
   • Stir in the bisi bele bath powder, turmeric powder, tamarind paste, jaggery (if using), and salt.
   • Pour in 4 cups of fresh water and mix everything thoroughly to combine.
   • Secure the lid of the pressure cooker. Cook on medium heat for 4-5 whistles, which should take about 15 minutes.
   • Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
3. 3

   Prepare the Tempering (Tadka)

   • While the pressure cooker is cooling, prepare the tempering. Heat the remaining 1 tbsp of oil in a small tadka pan over medium heat.
   • Add the mustard seeds and wait for them to splutter.
   • Add the urad dal, chana dal, and cashews. Fry, stirring continuously, for about 1 minute until they turn a light golden brown.
   • Add the broken dried red chilies and curry leaves. Be cautious as they will splutter.
   • Finally, add the hing, give it a quick stir for a few seconds, and immediately turn off the heat to prevent it from burning.
4. 4

   Combine and Serve

   • Once the pressure has fully released, carefully open the cooker. The mixture should be soft, mushy, and well-cooked.
   • Pour the hot tempering over the cooked bisi bele bath.
   • Garnish with freshly chopped coriander leaves.
   • Gently mix everything together. Check the consistency; if it's too thick, stir in a little hot water until it reaches a thick, porridge-like texture.
   • Serve hot with a side of cucumber raita or papad.