Navane/Foxtail millet is a healthy millet and now a days millets are known for their healthy benefits. I have tried this bisibele baath one of the famous Karnataka's yummy dish.
Navane /foxtail millet is known for its rich source of fiber and other healthy benefits. It is said that long long before these millets were the main food grains used all over India. Anyways as they say History repeats. The days are back again and people know the value of these millets.
Navane/Foxtail millets are grown mainly in North Karnataka and in some places of India. We can prepare lots of dishes using Navane/Foxtail Millet. Foxtail millet is known as Navane akki in Kannada /Karnataka. Navane/Foxtail millet can be used instead of rice and prepare varieties of Indian dishes. For example like chitranna, Milk ganji, bisibele baat, payasam, dosa, idli etc etc etc.
Foxtail millet is full of fiber and it helps to control our cholesterol and blood pressure.
Here is a recipe for Bisibele bath which is good for any time of the day and for all age group. I have used moong dal instead of toor dal since moong dal keeps the body cool and ready bisibele bath powder. (M.T.R.)
Ingredients:
To cook:
Navane : 1 Cup
Moong Dal: 1/2 Cup
Carrots: 2
Peas : 1/2 Cup
To Add :
Turmeric powder : A pinch
Tamarind pulp : 2 Tablespoons
Salt : As required
Ghee: 1 Table spoon
To Grind :
Coconut : Grated : 2 to 3 Tablespoons
Bisibele baath powder : 2 to 3 Tablespoons
To Season :
Mustard Seeds: 1 Teaspoon
Urd dal : 1 Teaspoon
Oil: 2 Tablespoons
Salt: to taste
Ingh:(Asfoetida) : a pinch
Curry leaves: 8 to 10
Method:
1. Wash and pressure cook Navane and Moongdal separately. Wash and cook pea pods till they are soft. (Used frozen peas).
2. Wash and cut carrots in to small pieces and cook separately till soft and keep it aside.
3. Soak tamarind in hot water for 5 minutes and squeeze out the juice and keep it aside.( Lemon size tamarind).
3. Grind coconut and keep it aside.
4. Now keep a pan on the fire and heat. Put oil and put mustard seeds and urd dal. Let the mustard seeds splutter. Add ingh/Asafoetida and curry leaves.
5. Now put cooked Navane and moong dal lt. Put 2 glasses of water. Add salt.
6. Add cooked carrots, peas Add turmeric powder and tamarind pulp.
7. Add required salt and mix it well. Cook for 2 minutes.
8. Add ground coconut and mix it slowly. Add bisibele baat powder. Mix it and let it cook on low flame For 2 to 3 minutes.
9. Put off the gas and shift the ready Navane /Foxtail Millet Bisibele Baat to a serving dish.
10. Serve with chips or papad.
Time : 25 to 30 minutes.
Serve : 3 to 4
Urd dal : 1 Tablespoon
Coriander seeds :2 to 3 Tablespoon
Cineman : 2 to 3 small pieces
Cloves: 3 to 4
Jeera " 1 Tea spoon
Red chilly : 6 to 8
Dry roast and dry grind when it cools down.
Navane /foxtail millet is known for its rich source of fiber and other healthy benefits. It is said that long long before these millets were the main food grains used all over India. Anyways as they say History repeats. The days are back again and people know the value of these millets.
Navane/Foxtail millets are grown mainly in North Karnataka and in some places of India. We can prepare lots of dishes using Navane/Foxtail Millet. Foxtail millet is known as Navane akki in Kannada /Karnataka. Navane/Foxtail millet can be used instead of rice and prepare varieties of Indian dishes. For example like chitranna, Milk ganji, bisibele baat, payasam, dosa, idli etc etc etc.
Foxtail millet is full of fiber and it helps to control our cholesterol and blood pressure.
Here is a recipe for Bisibele bath which is good for any time of the day and for all age group. I have used moong dal instead of toor dal since moong dal keeps the body cool and ready bisibele bath powder. (M.T.R.)
To cook:
Navane : 1 Cup
Moong Dal: 1/2 Cup
Carrots: 2
Peas : 1/2 Cup
To Add :
Turmeric powder : A pinch
Tamarind pulp : 2 Tablespoons
Salt : As required
Ghee: 1 Table spoon
To Grind :
Coconut : Grated : 2 to 3 Tablespoons
Bisibele baath powder : 2 to 3 Tablespoons
To Season :
Mustard Seeds: 1 Teaspoon
Urd dal : 1 Teaspoon
Oil: 2 Tablespoons
Salt: to taste
Ingh:(Asfoetida) : a pinch
Curry leaves: 8 to 10
Method:
1. Wash and pressure cook Navane and Moongdal separately. Wash and cook pea pods till they are soft. (Used frozen peas).
2. Wash and cut carrots in to small pieces and cook separately till soft and keep it aside.
3. Soak tamarind in hot water for 5 minutes and squeeze out the juice and keep it aside.( Lemon size tamarind).
3. Grind coconut and keep it aside.
4. Now keep a pan on the fire and heat. Put oil and put mustard seeds and urd dal. Let the mustard seeds splutter. Add ingh/Asafoetida and curry leaves.
5. Now put cooked Navane and moong dal lt. Put 2 glasses of water. Add salt.
6. Add cooked carrots, peas Add turmeric powder and tamarind pulp.
7. Add required salt and mix it well. Cook for 2 minutes.
8. Add ground coconut and mix it slowly. Add bisibele baat powder. Mix it and let it cook on low flame For 2 to 3 minutes.
9. Put off the gas and shift the ready Navane /Foxtail Millet Bisibele Baat to a serving dish.
10. Serve with chips or papad.
Note:
You can add other vegetables like peas, beans or capsicum. Adding more/less ghee is optional. Use of any brand Bisibele baat powder is optional. Here I used fresh bisibele baat powder prepared at home . (Use of onions are optional).Time : 25 to 30 minutes.
Serve : 3 to 4
Procedure to prepare Bisibele bath powder:
Channa dal : 2 Tablespoons.Urd dal : 1 Tablespoon
Coriander seeds :2 to 3 Tablespoon
Cineman : 2 to 3 small pieces
Cloves: 3 to 4
Jeera " 1 Tea spoon
Red chilly : 6 to 8
Dry roast and dry grind when it cools down.
