Cracked wheat bisibele huli

When it comes to rice dishes, bisibele bhath tops my favorite list. I think who ever came up with this recipe is a genius. It is such a clever idea to incorporate the carbohydrate, protein, vitamins and minerals (needed) in a one pot meal when there was no concept of a food pyramid. Recently, I started to prepare a more healthier version of it by replacing the rice with cracked wheat. The cracked wheat version tastes as good as the original rice - dal one.

I see two varieties of cracked wheat being sold at Indian grocery shops here. One is coarser (left one in the picture) and other is a little finer version (right one in the picture). I prefer coarser version to prepare dishes when I am using it to replace rice as in this bisibele bhath or godhuma annam. I use the finer version to prepare upma. I have prepared bisibele huli using the finer version and the texture was not one of a desirable kind.

Ingredients:

Cracked wheat - 1/2 cup

Toor dal - 1/2 cup

Chopped vegetables - 2 cups

Water - 3 cups

Turmeric powder - 1/2 tsp

Bisibelebhath powder - 2 Tbsp

Salt - 1 & 1/2 - 2 tsp

Grated dry coconut - 1/4 cup (optional)

Ghee - 1 Tbsp

Mustard seeds - 1 tsp

Cashews - 1 Tbsp

Curry leaves - A few

For the vegetables, I used carrots, potatoes, green peas, french beans and chayote. I used a little more quantity than I mentioned here. I also used a big sized tomato to replace the tamarind in the traditional dish. Wash all the vegetables. Peel carrots, potatoes and chayote. Chop all the vegetables.

Preparation:

Cook the cracked wheat, dal, vegetables along with turmeric powder and water in a pressure cooker until you hear 2 -3 whistles. If you don't own a pressure cooker, cook seperately in a big, sturdy, thick bottomed pan and you may have to add more water if you follow this method.

When all the valve pressure is gone, remove the lid. (Add more water if it is too thick. My measurements were perfect for my desired consistency). Add salt, bisibelebhath powder (adjust the quantities as needed) and dry coconut and let it simmer on low flame for 5- 10 minutes. Keep stirring in between. Turn off the stove.

Heat ghee in a small pan. Add mustard seeds, cashews and curry leaves. When the mustard seeds start to splutter and cashews turn golden brown, remove the pan. Add the ghee mixture to the cooked wheat - dal mixture and stir well.

Serve hot.

Note: This is healthier for diabetics.

Our meal today - Cracked wheat bisi bele huli, Rava payasam & Sabudaana papad

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