Wheat Bisibelebhath

Ingredients

• 1 cup broken wheat, washed, soaked in 3 cups water for 10 minutes
• ¾ cup split pigeon peas (dhuli toovar dal), washed, soaked in 3 cups water for 10 minutes
• 2 carrots, medium-sized, peeled, chopped into small pieces
• 10-12 French beans, stringed, chopped
• 1 drumstick, trimmed, cut into 3"-pieces
• ½ cup green peas
• ½ tsp turmeric powder
• 2 tsp oil
• 1 tsp mustard seeds
• 3 red chillies
• 8-10 curry leaves
• 2 tomatoes, medium-sized, chopped into small pieces
• 3 tbsp bisibelebhath powder
• 1 small marble-sized ball tamarind, soaked in ¼ cup water, juice extracted
• 3 tsp ghee
• 10 cashews
• ½ cup coriander leaves, fresh, finely chopped
• Salt to taste

Method

1. Heat the oil in a pressure cooker; add the mustard seeds and allow them to splutter. Then add the red chillies and curry leaves; sauté for 10 seconds.
2. Add the tomatoes and bisibelebhath powder; sauté until fragrant.
3. Add all the vegetables and the tamarind juice. Bring to the boil.
4. Add the broken wheat and pigeon peas along with their soaking water, the turmeric powder, and salt.
5. Close the pressure cooker with the lid and cook for 3 whistles. Remove from heat and allow the pressure to release.
6. Meanwhile, heat the ghee in a small pan; fry the cashews until golden.
7. Garnish the bisibelebhath with coriander leaves and cashews. Serve hot.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).