Karnataka x Italy
Bisi bele farrotto
Bisi bele bath took one look at farro, the grain of ancient Rome, and said: you will do.
65 minTime
17 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original521kcalsame
17 gproteinsame
14 gfibresame
65minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pressure cook the toor dal with 2 cups water and turmeric on high heat for 3 whistles. Let the pressure release naturally, then whisk smooth.
- 2Soak the tamarind in 1 cup hot water for 10 minutes, squeeze out the pulp and mix it with the bisi bele powder and jaggery. Keep the remaining water hot on low heat.
- 3Heat 20 g ghee in a wide heavy pan on medium heat. Add mustard seeds, curry leaves, asafoetida and cashews until golden, then shallots, carrot, beans and peas for 3 minutes, then the farro for 2 minutes.
- 4Add the hot water a ladle at a time on medium heat, stirring often, for about 20 minutes.
- 5Stir in the tamarind mix and the dal. Simmer on medium low heat for 8 minutes, stirring, until thick and creamy and the farro is tender but chewy.
- 6Off the heat, beat in the remaining ghee and salt to taste. Rest 2 minutes. Top with boondi just before serving.
Serve it like this
Spoon into a warm shallow bowl, smooth the top, then pile boondi in the centre with a few cashews. Drizzle a thread of ghee around the edge.
