Oats Bisibelabath - Healthy Indian Recipe with Oats, vegetables & dal

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Oats Bisibelabath

indian breakfast recipe with oats
Oats BisiBelaBath ~ Healthy One pot meal

Oats Bisibelabath

The mix of ingredients that go into the making of today’s Indian style Oats recipe is very interesting, aromatic and outright finger licking good. Dear readers, I have for you Oats Bisibelebath, a Karnataka classic rice, lentil and vegetable dish where the rice has been substituted with oats. A wholesome, one pot meal with all the nutritious goodness going into it in the form of oats, protein rich dal, mixed vegetables and warming spices.

indian spice powder
Roasted spices to make Bisi Bela Bath powder

The key to this oats recipe is the spice blend aka bisi bela bath powder. There are variations to this spice powder and I have tried to stay close to the authentic bisi bela bath spice mix. It works for me and I am hoping you will like it as well. 🙂

oats bisibelabath
Oats Bisi Bela Bath

Oats Bisibelabath

  Prepare time:  Cook:  Serves: 4  Cuisine: south indian bisi-bele-bath,bisibelabath,indian-recipes-with-oats,oats,All Recipes,Indian Breakfast Recipes,Lunch Box Recipes,Recipes Vegetable Dishes
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 Ingredients

  •   Oats 1 cup, dry roast on low flame for 5 mts
  •   Tur dal 1/4 cup, washed and cook till soft
  •   Carrot 1, peel and cube
  •   Potato 1, peel and cube
  •   French beans 6, string and cut into small pieces
  •   Green peas fistful (optional)
  •   Tomato 1, large, finely chopped
  •   Onion 1, finely chopped
  •   Tamarind extract 1 1/2 tbsps (thick extract)
  •   Jaggery 1/2 tbsp
  •   Turmeric powder 1/4 tsp
  •   Salt to taste
  •   Oil 1 1/2 tbsps OR 1 tbsp ghee and 1/2 tbsp oil
  •   For tempering:
  •   Mustard seeds 1/2 tsp
  •   Curry leaves 5-6
  •   Oil 1 1/2 tbsps oil OR 1 tbsp ghee and 1/2 tbsp oil
  •   For Bisibelabath powder: (roast in a tsp of ghee or oil for 3 4 mts)
  •   Chana dal 1/2 tsp
  •   Urad dal 1/2 tsp
  •   Coriander seeds 1 tbsp
  •   Cumin seeds 1/2 tsp
  •   Black Pepper corns 5 to 6
  •   Red chilies 2-3, tear and de-seed
  •   Cinnamon stick 1/2"
  •   Cardamom 1
  •   Cloves 1
  •   Marathi Moggu 2 (Dried capers)
  •   Poppy seeds 1 tsp
  •   Dry coconut 1 tbsp
  •   Raw rice 3/4 tbsp
  •   Fennel seeds 3/4 tsp
  •   Turmeric powder 1/4 tsp
  •   Mustard seeds 1/2 tsp
  •   Fenugreek seeds pinch (methi)
  •   Curry leaves 1 sprig
  •   Asafoetida 1/4 tsp

Method for making Oats Bisibelabath

  1. Peel and chop the vegetables. Pressure cook the vegetables till soft.

  2. Pressure cook the dal. Prepare the bisi bela bhath powder. Dry roast all the ingredients listed above for bisi bela bhath powder in a teaspoon of oil or ghee for 3-4 mts. Remove onto a plate and cool.

  3. While the spices cool, dry roast oats for 3 mts on low to medium flame and keep aside.

  4. Blend the cooled spice ingredients to make bisi bela bath powder. Keep aside.

  5. Heat oil in a heavy bottomed vessel. Add mustard seeds and as they splutter, add curry leaves and mix. Add chopped onions and saute for 4 mts. Add turmeric powder and mix. Add chopped tomato and cook for 3 mts. Add the vegetables along with any left over water and jaggery and cook for 2 mts.

  6. Add cooked dal and mix. Add tamarind extract along with a cup of water and cook for 4-5 mts.

  7. Add 1 1/2 tbsps of bisi bele bath powder and salt and mix. You need to mix the powder well such that you do not find any lumps of the spice powder. Add a cup of water at this stage and cook for 2 mts.

  8. Add oats and mix. Place lid and cook on low flame for 5 mts. Turn off heat and remove onto a serving bowl.

Tips

  •   At the time of serving you can top with roasted cashew nuts or sev for a crunchy experience.
  •   Vegans can omit ghee and use only oil.
  •   You can add any vegetable of your choice like capsicum, cauliflower, brinjal etc.
  •   Add more water for a thinner consistency of bisibelabath.
By Published: How about a spicy, tangy Oats breakfast? Try Oats Bisibelabath, a healthy Indian recipe with oats, mixed vegetables, turl dal and a blend of Indian spices.