- Oats – 1 cup
- Toor dal – 1/2 cup
- Vegetables – 1 cup ( Use assorted chopped vegetables like french beans, tomato,carrot.pumpkin, brinjal…etc)
- Small onions – 3-4
- Tamarind – a small berry size soaked in water or 1.5 tsp of pulp mixed with water
- Bisi bele bath masala – 2 tsp
- Salt – to taste
- Ghee – 2 tsp
- Mustard seeds – 1/2 tsp
- Cashew nuts – 4-5
- Asafoetida – 1/8 tsp
- Curry leaves- 1 sprig
- Wash and soak the toor dal for about half an hour. Soaking speeds up the cooking process.
- Cook the dal with the onions, vegetables and enough water till it becomes soft. To speed up, pressure cook it for 3-4 whistles. The dal should be tender and almost mashed up.
- Mean while, dry roast the oats on low flame. You could add the oats without roasting too. However, roasting helps the oast to hold its texture and not get very slimy.
- Heat the ghee in a kadai and pop the mustard seeds. Fry the cashews, curry leaves and asafoetida.
- Add some water and boil it. To the boiling water, add the oats and salt. Cook for a couple of minutes.
- Now add the cooked dal with vegetables, bisi bele bath powder and tamarind water.
- Cook on medium flame for few minutes till everything is well blended.
- The consistency should be like a thick porridge. Add more water if needed.
- Once you attain the consistency, switch off and serve piping hot.
- Bisi bele oats tastes best when it is hot.
- Take a ladle full of the bisi bele oats and drizzle few drops of fresh ghee .
- Serve along with some fried side dish (like potato chips or masala vadai or potato fry) some pickel