BISI BELLE BHAATH (GASTRITIS FRIENDLY)
Raw Ingredients :
- Rice – 20 g
- Yellow moong/arhar dal (raw) – 30 g
- Carrot (chopped) – 40 g
- Pumpkin / kaddu (chopped) – 40 g
- Lauki / bottle gourd (chopped) – 60 g
- Ghee – 5 g
- Jeera (cumin seeds) – 1 g
- Curry leaves – 4–5 leaves
- Pumpkin seeds – 5 g
- Turmeric powder – 0.5 g
- Hing – a tiny pinch (optional)
- Salt – ~1.5 g or as per taste
- Fresh coriander leaves – 4 g
- Water – 420–450 ml
Method:
1. Wash rice and moong dal well and soak them in water for 2 hours Soaking helps improve digestion and makes the grains softer.
2. Drain the water and add rice, moong dal, carrot, pumpkin, lauki, turmeric and fresh water to a pressure cooker.
3. Cook for 4 whistles until everything becomes very soft.
4. Lightly mash to get a soft khichdi-like consistency, which is easier on the stomach.
5. Heat ghee in a small pan, add jeera, curry leaves and a pinch of hing.
6. Lightly roast pumpkin seeds in the same pan for a few seconds.
7. Pour this mild tempering over the bhaath.
8. Add salt, mix well and garnish with fresh coriander.
Note:
- This is a mild, non-spicy adaptation of traditional bisi belle bhaath suitable for sensitive stomachs.
- Avoid chilli powder, garam masala and tamarind during active gastritis.
- Keep the consistency soft and slightly porridge-like for easier digestion.
- Pumpkin seeds add extra protein, healthy fats and minerals.
- A pinch of black pepper can be added only if tolerated.
- Consume warm and freshly prepared for better digestion
Nutrtional Value (1 serving)
- Calories: ~285–300 kcal
- Protein: ~12–13 gm
- Carbohydrates: ~36 gm
- Fat: ~9 gm
- Fiber: ~6–7 g m
