MILLET BISIBELE BHAT & RAW BANANA VEGETABLE

Saritha Sreedharan @wiseveganlife

This is a millets based twist to the popular Southern Indian recipe, which will leave you feeling full but craving for more!

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Ingredients

For raw banana vegetable:

2 raw bananas, grated
3 tsp fresh coconut, grated
1 cup onions, finely chopped
5 curry leaves
4 green chilies, sliced
8-10 peanuts
1 tsp mustard seeds
1 tsp turmeric powder
½ tsp chili powder
Coriander leaves
for garnishing

For Bisibele bhat:

1 cup millets
½ cup toor dal
½ cup tamarind paste
1 cup shallots
1 cup tomatoes,
finely chopped
1 cup capsicum, diced
1 cup white pumpkin, diced
1 carrot, chopped
½ cup beans, chopped
1 tsp red chili powder
1 tsp turmeric powder
4-5 tsp sambar powder
Seasoning:
½ tsp urad dal
½ tsp jeera
½ tsp mustard seeds
5 curry leaves
1 onion, chopped
Salt to taste
Powder:
(Dry roast all and powder
them fine)
2 tsp channa dal
2 tsp urad dal
1 tsp coriander seeds
5 black peppers
4 red chilies
5 dry coconut slices
2 tsp sesame seeds
1 tsp cumin

This is a millets based twist to the popular Southern Indian recipe, which will leave you feeling full but craving for more!

Method

For Raw banana vegetable:

Heat the pan, add mustard seeds, chilies, peanuts, onions and salt. Roast them well.
Add grated banana, turmeric powder and chili powder and mix well.
Cover and cook on low heat. This vegetable takes just a few minutes to cook.
Lastly add grated coconut, coriander leaves and serve with a sprinkling of lemon juice.

For Bisibele bhat:

Soak millets and toor dal for a few hours.
An easier and faster way to cook is in a pressure cooker. Heat the cooker pan and add oil (optional). Add the seasoning of urad dal, jeera, mustard, curry leaves, onions and salt.
Roast the onions well and add all other vegetables to the pan.
Add red chili powder, turmeric powder, sambar powder and tamarind water. Mix well.
Add the millets and toor dal mix. Add 4 cups of water, cover and cook for three to four whistles.
Allow steam to dissipate before opening. Mix well, and garnish with fresh coriander leaves.