Spicy Broken Wheat & Lentil Delight with Vegetables (Gothumai Bisebellah Bath)

30 minutes

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Spicy Broken Wheat & Lentil Delight with Vegetables (Gothumai Bisebellah Bath) - Plattershare - Recipes, food stories and food lovers

4.41 from 5 votes
Indian

About Spicy Broken Wheat & Lentil Delight with Vegetables (Gothumai Bisebellah Bath)

Craving a flavor explosion? This Spicy Broken Wheat & Lentil Delight (Gothumai Bisebellah Bath) is a vibrant Indian one-pot meal bursting with textures and aromas. Imagine tender broken wheat and lentils mingling with vibrant vegetables, aromatic spices, and a tangy tamarind twist.
This hearty and satisfying dish is a symphony of flavors, perfect for any meal. It's a delicious and wholesome way to enjoy plant-based cuisine at its finest.
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Recipe Time & More

Prep10 minutes
Cook20 minutes
Total30 minutes
Calories128 kcal
Serves4
Served AsBrunchDinnerLunch
Recipe TasteCrunchySpicy

Ingredients
 

Grains & Legumes

  • 250 gm Wheat broken wheat, cracked wheat
  • 100 gm Pigeon Pea pigeon peas

Vegetables

  • 1 bowl Vegetables (e.g., butter beans, capsicum, carrot, drumstick, green beans, mixed, or baby onions), potato
  • 1 lemon-sized ball Tamarind or juice of 1 lemon
  • 1 Chili green

Spice Powder

Other

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Instructions
 

  • In a pressure cooker, combine the broken wheat and toor dal. Add water in a 1:5 ratio (5 times the volume of the combined grains and lentils). Pressure cook for 4-5 whistles until the grains and lentils are tender. This creates the base for our dish.
    Spicy Broken Wheat & Lentil Delight with Vegetables (Gothumai Bisebellah Bath) - Plattershare - Recipes, food stories and food lovers
  • While the broken wheat and lentils are cooking, prepare the vegetables and tamarind. Heat oil in a large pan over medium heat. Add the mixed vegetables and sauté for 3 minutes until they begin to soften.
  • Extract the tamarind pulp by soaking it in warm water and then squeezing out the juice. Alternatively, use lemon juice. Add the tamarind juice (or lemon juice), salt, and turmeric powder to the pan with the vegetables. Bring the mixture to a boil and simmer until the vegetables are tender.

Spice Powder

  • Dry roast the coriander seeds, urad dal, chana dal, cumin seeds, dried red chilies, and cloves in a pan over medium heat until fragrant. This enhances the flavor of the spices. Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.
  • Once the vegetables are cooked, add the freshly ground spice powder to the pan and mix well. Remove the pan from the heat.
  • After the pressure cooker has released its steam naturally, carefully open it. Add the vegetable and spice mixture to the cooked broken wheat and lentils. Mix thoroughly and adjust the salt if needed.
  • Pressure cook the combined mixture for another 2 whistles. This melds the flavors beautifully. Once the pressure has released, garnish with ghee and curry leaves. Serve hot with raita of your choice.

Recipe Notes

Good To Know

  • For added texture and protein, stir in a handful of roasted peanuts or cashews just before serving, which also enhances the nutty flavor profile.
  • If you prefer a milder tang, soak the tamarind in warm water and strain before adding, allowing you to better control the sourness level based on your taste preference.
  • To make this dish vegan and reduce fat, use coconut oil for tempering and skip ghee or butter; the subtle coconut aroma complements the spices beautifully.
  • Leftovers can thicken as broken wheat absorbs moisture—when reheating, sprinkle a little hot water and gently fluff to restore the original creamy consistency.

Expert Tips

  • For a richer flavor, dry roast the broken wheat before cooking. This adds a toasty depth to the dish.
  • Adjust the spice level by adding more or fewer green chilies during the tempering process. You can also add a pinch of red chili flakes for extra heat.
  • Freshly grated ginger and finely chopped cilantro added just before serving brighten the flavors and add a refreshing touch.

Storage Instructions

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

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4.41 from 5 votes

Recipe Nutrition

Calories: 128kcalCarbohydrates: 22gProtein: 9gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gFiber: 6gSugar: 1g

Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

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