My pursuit to stay at ease and peace led me to believe in preserving the physical presence of oneself as a first step, which was sidelined from quite a while. Thus the quest of means begun. I came across various methods of diet, starting from raw food diet, mono diet, binge eating diet (believe me..there is something as weird as that exists and followed by many thousands of people) and so on. But non of them were able to convince me to change my existing food plans, as I believed, none of them were sustainable.
With the food habit, that was ingrained in me (indebted my mother for that, ever), is not all bad, it just needed some fine tuning, and unlearning of some that I acquired from my external world exposure. Some time during this series #eatingright, I would put across many more points I have learnt, and my personal journey in the path.
To begin with, will start with the importance of millet in out diet. One of the ancient and long forgotten health ingredients, which are out of fashion now. First of the series of millet , foxtail millet & lentil rice or navane bisibele bath as called in Kannada, a recipe inspired by my sisters cooking. Do include the millet in your diet. Happy and healthy living.
- 1 cup foxtail millet
- 3/4 cup toor dal
- 2 cups or more of chopped vegetables of your choice(I used bell pepper, onion, cauliflower, french beans, carrots and green peas)
- 10-15 diced cashew nuts
- 3 cups of Water
- 1 1/2 tbsp tamarind paste
- 1 tbsp jaggery
- Salt to taste
Wash and soak the foxtail millet for an hour or more. Wash and soak toor dal for 30 min or more. Pressure cook all the above ingredients in a medium flame until 3 whistles. And keep in sim for 5 more minutes.
- 1/4 cup desiccated or fresh coconut
- 5 cashmere chilies (for color)
- 5 gunturu chilies (for hotness)
- 1 1/2 tbsp coriander seeds
- 1/2 tbsp mustard seeds
- 1/4 tbsp fenugreek seeds
- 1/2 tbsp black grams
Dry roast all the above ingredients and grind it into course powder
- 2 tbsp pure ghee
- 1/2 mustard seeds
- 1/2 cumin seeds
- 1/4 tbsp asafoetida
- a string of curry leaves
Heat the ghee and add in the mustard seeds, cumin seeds. Once it starts spluttering (it takes almost no time), add in the asafoetida and curry leaves.
Now add the spice mix to the cooked foxtail (from step 1) and bring the mixture to slight boil. Adjust the water consistency at this step if required. Taste test for salt, and adjust if required. Pour the seasoning on the top and stir in.
Foxtail bisi bele bath is ready to serve. It tastes great piping hot, and serves 4.