Foxtail Millet bisibelebath | Thinai bisibelabath recipe | One pot meal
Millet bisibelebath is a complete healthy meal, a one-pot meal, prepared with any kind of millet, toor dal and vegetables using the pressure cooker.
Today I chose foxtail millet-which is called as Thinai in Tamil, to make Millet bisibelebath. You can use any kind of millets like Foxtail, Proso or barnyard to make this millet bisibelabath. But according to me, thinai is the best choice. Bisibelabath is more or less same like Tamil Nadu sambar sadam with mild modifications.
Moreover, this Thinai bisibelabath is a complete food because of the complex carbs from the millet, protein from the dal and vitamins from the veggies.
And regarding the vegetables, choose any combination of sambar vegetables like avarai(beans variety), carrot, brinjal, raw banana and ash gourd. Avoid using coloring vegetable like beetroot and bitter tasting vegetable like bitter gourd.
Like any other millet, Foxtail(thinai) millet too has lots of health benefits such as:
Unlike rice, foxtail millet releases glucose steadily without affecting the metabolism of the body.
Moreover, foxtail millet helps in proper cardiac function because of the high vitaminB1 content.
In addition to that, the abundant iron in foxtail millet helps in the prevention of Alzheimer’s disease and dementia.
Also, this super grain helps in various body ailments like restless leg syndrome, nervous system damage, skin and bone health etc.
I didn’t use any bisibelabath special powder or ready made powder in this Thinai bisibelabath. Instead, I always use the sambar powder, which suffices the purpose. If you have the special powder, you can use that instead of sambar powder. Alternately, add a quarter teaspoon of garam masala along with sambar powder to get exact taste.
Finally, I would like to recommend foxtail or Thinai to make this millet bisibelabath as it tastes almost the same as rice.
For other millet recipes click: Ragi roti, Ragi puttu, Panivaragu(Proso) upma
Watch the video here:
Foxtail Millet bisibelebath | Thinai bisibelabath recipe | One pot meal
Ingredients
Ingredients:
- 1 cup Foxtail millet (thinai)
- ¼ cup toor dal
- 3 ½ to 4 cups water
- 3 tsp oil
- ½ tsp mustard
- ½ tsp jeera seeds
- ¼ tsp asafoetida
- 4 garlic pods
- Few curry leaves
- 1 onion or 6 shallots
- 1 large tomato
- ¼ tsp fenugreek powder/seeds
- ¼ tsp turmeric powder
- 3 tsp sambar powder
- ½ cup avarakkai or any beans
- ½ cup carrot
- ½ cup brinjal/Raw banana/Ash gourd
- 1 tsp salt
- 1 tsp ghee
Instructions
Preparation:
- Wash Thinai and toor dal properly two to three times.
- Soak them together with enough water for 30 minutes.
- Rinse and chop the vegetables and keep aside.
Recipe to make Foxtail Millet bisibelabath:
- Heat oil in a pressure cooker, add mustard and cumin seeds.
- Add asafoetida, fenugreek seeds/powder garlic and curry leaves.
- Let mustard seeds splutter and add chopped onions.
- Saute onions and add tomato.
- Cook tomatoes soft and add chopped vegetables one by one.
- Also, add turmeric powder and sambar powder.
- Pour water, add required salt and bring it to boil.
- If you are using brinjal add them at last.
- When water comes to full boiling add soaked Thinai with toor dal.
- Mix well, cover and pressure cook for five to six full whistles.
- Let the pressure drop on its own, open lid, add ghee, mix and mash.
- Serve hot with papad, Potato fry or Brinjal fry or simple pickle.
Notes
Nutrition
Preparation:
- Wash Thinai and toor dal properly two to three times.
- Soak them together with enough water for 30 minutes.
- Rinse and chop the vegetables and keep aside.
Recipe to make Foxtail Millet bisibelabath:
- Heat oil in a pressure cooker, add mustard and cumin seeds.
- Add asafoetida, garlic and curry leaves.
- Let mustard seeds splutter and add chopped onions, fenugreek seeds/powder.
- Saute onions and add tomato.
- Also, add turmeric powder and sambar powder or bisibelabath powder.
- Cook tomatoes soft and add chopped vegetables one by one.
- Pour water and bring it to boil.
- If you are using brinjal add them at last.
- When water comes to full boiling add soaked Thinai with toor dal and required salt.
- Mix well, cover and pressure cook for five to six full whistles.
- Let the pressure drop on its own, open lid, add ghee, mix and mash.
- Serve hot with papad, Potato fry or Brinjal fry or simple pickle. Millet bisibelabath tastes great with Masala vadai also.
Tips:
1) Always soak millets and dal for easy soft cooking. If you are in a hurry to skip soaking, then add an extra cup of water and give two extra whistles.
2) At first, Bisibelabath may look as semi-solid immediately after done. Later it becomes thick.
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