SPICY DISHES with millet zone






  • 1 cup of Kodo millet

  • 3/4 cup of Tur dal/Pigeon pea

  • 1/2 cup of Tamrind - thick Juice


  • Bottle Gourd

  • Peas

  • Beans

  • Caspicum

  • Potato

  • Carrot

  • Long Brinjal

  • Drumsticks

  • Tomato (To prepare Tomato Puree only)


  • 1 tablespoon Chana dal/chick pea

  • 1 table spoon Urad dal/Blackgram (dehusked)

  • 1 table spoon Dhaniya/ Coriander seeds

  • Pepper seeds

  • Grated Dry cocnut

  • Red chilli's according to taste (5-6)

  • Salt as needed

  • Cinnamon Stick (1-2)

  • Mace (1-2)

    TADKA ::

    1 Tbs Jeera/Cumin

    1 Tbs  Rai/Mustard seeds

     Dry Red Chilli pieces 4-5

    1 Tbs  Turmeric powder

    Curry Leaves  15



  • The ingredients listed in MASALA should be fried in oil for about 5-8 minutes (until the Masala turns Golden-Brown) 

  • The tomato's should be fried for about 5 minutes in a wok and should be grinded separately.

  • Wash 1 cup of Kodo millet and soak the 'grains' for 30 minutes. After 30 minutes, cook the Grains in pressure cook for 3 whistles. 

  • SEMI COOK the Tur dal/Pigeon pea in a pressure cooker (1-2 Whistle's)

  • Cut all the vegetables and semi-boil them in a vessel with a lid on. (Not in pressure cooker)

  • After the vegetables are semi-boiled, add the SEMI COOKED Tur dal/Pigeon Pea and Kodo millet And mix well and boil more.

  • After 5 minutes, add the grinded Masala paste and Tomato puree. Make sure to mix very well and ensure that no clumps are formed.

  • Add salt according to taste for the full contents.

  • Next, add half cup of Tamrind Juice and mix well.

  • Add TADKA to the whole lot and mix well.

  • Bisibele bath is ready !!

NOTE: This dish can be made with Foxtail millet, Browntop millet too.