Orggu
From Small Farmers
Karnataka's favorite comfort food — now with millets!
Wash little millet and toor dal separately. Soak dal for 15 minutes.
Pressure cook toor dal with 2 cups water and turmeric for 3 whistles. Mash well.
Cook little millet separately with 2 cups water until soft (10-12 minutes). Drain excess water.
Extract tamarind juice by soaking tamarind in warm water and squeezing.
In a large pan, add cooked dal, cooked millet, chopped vegetables, tamarind juice, bisibele bath powder, jaggery, and salt. Mix well.
Cook on medium flame for 8-10 minutes, stirring occasionally, until vegetables are cooked and everything blends together.
In a small pan, heat groundnut oil. Add cashews and curry leaves. Fry until cashews are golden. Pour this tempering over the bisibele bath.
Mix well and serve hot with boondi raita and papad. Garnish with fresh coriander.
Tap for full table
| Calories | 320 kcal |
| Protein | 11g |
| Fiber | 7g |
| Carbohydrates | 48g |
| Fat | 8g |
| Iron | 4.5mg |
| Calcium | 38mg |
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Little Millet (Saame) has the highest iron content among all millets at 9.3mg per 100g — perfect for combating iron deficiency!
Bisibele bath is a traditional Karnataka rice-lentil dish with vegetables and spices. Our millet version is healthier with more fiber and protein.
Yes, MTR or any brand works. For homemade, dry roast coriander seeds, chana dal, red chillies, and blend.
Little millet (Saame/Same) works best as it has a neutral flavor. Kodo millet is also excellent.
Yes! It stays fresh for hours and tastes great even at room temperature.