Bisibelebath is a spicy porridge made using rice and lentils. It is quite popular in my home state of Karnataka. In fact, almost every single restaurant has bisibelebath on the menu and that too for breakfast!
Sunday brunch means bisibelebath for me. Accompanied by some cooling yogurt on the side – this is a complete meal in itself. However, since I have started eating healthy and switched to different whole grains, I have tried different variants of this bisibelebath. While essentially, the preparation remains the same, depending on the grain you use, the cooking time and final taste of the dish can vary a little.
I love oats bisibelebath because it is one of the fastest bisibelebath variants to prepare. Oats doesn’t need a whole lot of cooking and so this is a pretty quick dish to prepare. Specifically, oats has more fiber than white rice and definitely keeps you full longer. So if you are watching your weight or just trying to become healthier, this recipe is perfect for you. More importantly, this dish is so yummy that even the fussiest eater in your family won’t have any complaints about it.
Oats Bisibelebath (Savory Oats Lentil Porridge)
- 1 cup toor dal
- 1 cup oats (preferably rolled oats)
- 100 grams green beans
- 100 grams carrot
- 100 grams knolkhol
- 100 grams green peas
- 100 grams capsicum
- 100 grams onion
- 3-4 tablespoon oil
- 1 tsp mustard seeds
- pinch of hing or asafoetida
- pinch of turmeric
- 10-12 curry leaves
- 4 tbsp bisibelebath powder (available readily in most Indian grocery stores)
- salt to taste
- tamarind pulp as per your taste
- Take the washed lentils in a pressure cooker. To this add all the chopped veggies mentioned above (except onion).
- Also add oil, turmeric, salt and bisibelebath powder to the lentil-veggie mixture. Add 2 cups water and pressure cook the mixture for 3 whistles.
- Once the pressure is released, open the cooker. Mix everything well. Add in the tamarind pulp and some water and mix well. If you are using dry tamarind instead of the pulp, refer to the notes below on how to use it.
- In a medium pan, add 1 tbsp oil. Add the mustard seeds and let it crackle. Then add the hing and curry leaves.
- To this seasoning, add the chopped onions and saute well. Cook for a few mins till the onions turn translucent.
- Add the cooked onions to the lentils and mix well.
- Now wash the oats thoroughly in cold water. Add it to the lentils and mix well. Let the whole mixture cook on a low flame for 10-12 minutes. You can add water and adjust the consistency as required.
- Serve this hot with some yogurt, pickle or chips on the side. I pair it up with some roasted papad for a healthy twist.Notes
- If you are using dry tamarind, take about a small lemon sized ball of tamarind and soak it in warm water for 10 minutes. Squeeze out the pulp and use it in step 3.