Priya's bisibelebath

This dish is demonstrated in a pressure cooker. Pressure cookers are a great time saver, but if you don't have one don't worry - this dish is easily made in a saucepan on the hob. In this case the time taken is longer, and you may need to add more water as you stir periodically, as some will evaporate compared with a pressure cooker which is a sealed container. If using fresh vegetables, saute these with the onion and garlic. If using frozen, add them as per the instructions here.

To make Bisibelebath: 

1. Dice all of the vegetables or remove frozen veg from freezer. Rinse the millet and lentils so that the water runs clear. 
2. Heat oil in the pan. 
3. Add mustard seeds and cumin seeds to the hot oil. Once crackling add sliced garlic. Mix. 
4. Add the chopped onion. If using fresh vegetables (rather than frozen) add them now and sauté with the onion and garlic.
5.  Cook on a medium heat for 5 minutes so that the onions begin to brown. 
6. Add the following spices: salt, turmeric, coriander powder, garam masala & sambar powder (optional). 
7. Cook the onion, garlic and spices for a couple of minutes. 
8. Add the diced tomato, millet and lentils. Add 1.1 litres (1 litre + 100mls) of water. 
9. If using frozen vegetables add these now. Mix.
10. Add fresh coriander. Stir. 
11. If using a pressure cooker add the lid and pressure valve and cook until the vent has released the pressure 3 to 4 times. Allow all the pressure to be released before opening the lid of a pressure cooker- it is dangerous to try to remove the lid without doing this. 
12. If preparing in a saucepan, cook on a medium heat with a lid on. Stir occasionally to stop the food sticking to the pan. You can add more water if needed (typically 100mls to allow for evaporation). Cooking time is 15 minutes in a saucepan, but can vary, so check the vegetables are easily sliced with a fork, and that the millet is soft and cooked though.

Plate up and enjoy!