Monday, February 13, 2017

Barley Dalia Vaangi Bhath / Vangi Bhath

I had posted a similar recipe recently using White Rice.Here we use Barley Dalia instead.We can add any other millets too
Please click Vangi Bhath for the recipe using rice

Ingredients
Part 1 Barley Dalia

  • Barley Dalia - 1 cup

Part 2 - Seasoning
  • Oil  + Ghee- 2 tablespoons
  • Mustard seeds - 1 teaspoon
  • Urad and Channa Dhal - 1/2 teaspoon each
  • Green Chilly - 3 nos
  • Curry leaves - few
  • Hing - 1/2 teaspoon
  • Cashews -  little or as required
Part 3 - Brinjal Gravy
  • Cut Brinjals - 1/2 kg
  • Vangi Bhath Masala Powder - 3 teaspoons
  • Turmeric - 1/2 teaspoon
  • Salt - 1 1/2 teaspoons
  • Tamarind Water - 1/2 cup
  • Jaggery - little
Part 4 - Garnish
  • Grated Coconut - 2 tablespoons
  • Chopped Coriander Leaves - little
  • Cashews - optional
Method
Step - 1 Cooking Barley Dalia
  • Dry roast Barley Dalia
  • Add 2 cups of water
  • Pressure cook for 2 w histles
Step 2 - Seasoning
  • Heat oil + ghee in a kadai.Crackle mustard seeds
  • Fry channa, urad dhals and green chillies
  • Add curry leaves.Sprinkle hing
  • Fry cashewnuts now
  • Put chopped brinjals and stir well
  • Add turmeric powder, MTR Vangi Bhath Masala Powder and salt.Mix well

Step 3 - Gravy
  • Pour tamarind extract and add jaggery
  • Let it boil
  • Close it with lid and let it get cooked
  • It will be a semi solid gravy
Step 4- Vangi Bhath
  • Now add the cooked barley dalia and mix well
  • Garnish with coriander leaves, grated coconut and cashews (optional)
Barley Vaangi Bhath / Vangi Bhath is ready to be served