Instant Pot Quinoa Bisibelebath

An easy to make breakfast or meal recipe; Bisibelebath quinoa is a mix of lentil, quinoa and vegetables with Indian spices. It is quick and easy to make in the Instant Pot!  

Bisibelebath, a popular breakfast or lunch recipe from Karnataka has for long been a favorite in our house. 

A combination of vegetables, spices, lentils and rice; this one is easy to make in the pressure cooker or instant pot. In fact the name is made up of three words: bisi meaning hot, bele meaning lentil and bath i.e. rice.

Using the traditional flavors and substituting rice for quinoa works well to make a one pot meal or a healthy breakfast.

Video Recipe

What you need to make this recipe?

This recipe is pretty easy and you will need a handful of pantry essentials along with some fresh vegetables.

Quinoa is the main ingredient here and should be used. Substituting it for rice will make the recipe a traditional version of bisibelebath.

Lentil used in the recipe is toor dal. I would recommend using it as it works perfectly for the recipe and for the cooking time. 

A mix of vegetables make the dish wholesome. I have used potato, cauliflower, green beans, carrots, peppers and peas. 

Ginger, garlic and onion are used in the recipe for flavor. They are recommended but can be skipped. 

The spices used here include bisibelebath masala and sambar masala. These are both available in the stores and can also be made at home. These blends give the recipe the required taste and flavor.

Can the recipe be made with rice?

Certainly! The traditional recipe is made with rice and this one can be made too.

While rice takes slightly less time to cook, I would recommend keeping the time same as quinoa so the dal is cooked well.

Use any small grain rice for this recipe. Sona Masoori works really well for the recipe.

Making Bisibelebath Quinoa in the Instant Pot

I like to use my Instant Pot for one pot meal recipes as much as I can. It is easy to use, needs no babysitting and is great to have a timed version of the recipe. 

This recipe is made in the 3-quart Instant Pot and the same can be made using the 6-quart version too. 

The Instant Pot version has everything added at once and then cooked. Once the cooking process is done, the quinoa can be topped with tempering or served as is. 

The same recipe can be made in the pressure cooker too. 

Variations

The recipe makes quinoa, lentil and vegetables that are almost mashed and cooked together. 

If you like it soupy like we do, add some extra water to the cooked mixture. It tastes great that way.

Tamarind juice gives the recipe a great tang. However, it can be replaced with lemon juice. 

To make it Vegan, replace ghee with oil for cooking and for tempering. 

The tempering is optional in the recipe. It does add a lot of flavor though. I generally use ghee with mustard seeds, cumin seeds, curry leaves and urad dal. 

Serving Suggestions

This Bisibelebath Quinoa is a great recipe for breakfast, lunch or dinner. 

If we enjoy it for lunch we have it with tea or coffee. 

To complete a meal, serve quinoa bisibelebath with some onion raita, kara boondi and chopped onions. 

Appalams (South Indian papad) are great with the quinoa too. They are a great accompaniment to the recipe. 

Steps

1- Press the 'Sauté' button on the Instant Pot. Once it displays hot, add ghee. 

2- Once ghee heats up, add mustard seeds, cumin seeds, asafetida and curry leaves.

3- Then add ginger and garlic. Sauté till the raw flavor vanishes.

 

4- Now add diced onions and cook till they are soft. 

5- Add the chopped vegetables and mix well. 

6- Add bisibelebath powder, sambar powder, turmeric powder, salt and jaggery (if using). Mix well. 

7- Add water and mix well. 

8- Tip in the quinoa and toor dal. Mix well. 

9- Close the Instant Pot lid. Cook on high pressure for 8 minutes. Let the pressure release naturally for 5 minutes and release the remaining pressure. 

10- Open the lid and add tamarind paste. Mix well.

11- Set mode to 'Saute" and add water (optional) and mix well. 

12- Serve topped with tempering, cilantro, kara boondi and chopped onions. This tastes great with onion raita or plain yogurt. 

Yield: 4

Author: Smruti

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Instant Pot Quinoa Bisibelebath

An easy to make breakfast or meal recipe; Bisibelebath quinoa is a mix of lentil, quinoa and vegetables with Indian spices. It is quick and easy to make in the Instant Pot!

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• Toor Dal ½ cup, washed and drained
• Quinoa ½ cup, washed and drained
• Onion ½ cup diced
• Mixed Vegetables 1 cup diced ( I used peppers, peas, carrots, beans, cauliflower, potatoes)
• Garlic ½ tsp, grated
• Ginger ½ tsp, grated
• Mustard Seeds ¼ tsp
• Cumin Seeds ¼ tsp
• Asafetida a pinch
• Curry Leaves 3-4
• Bisibelebath Powder 1 ½ tsp
• Sambar powder ½ tsp
• Turmeric Powder ¼ tsp
• Salt 1 tsp
• Jaggery 1 teaspoon (optional)
• Water 3 cups + 1 cup
• Ghee 2 tbsp
• Tamarind Paste 1 tbsp
• Cilantro and kara boondi to top

Instructions

1. Press the 'Sauté' button on the Instant Pot. Once it displays hot, add ghee (or oil).
2. Once it heats up, add mustard seeds, cumin seeds, asafetida and curry leaves.
3. Then add ginger and garlic. Sauté till the raw flavor vanishes.
4. Now add diced onions and cook till they are soft.
5. Add the chopped vegetables and mix well.
6. Add bisibelebath powder, sambar powder, turmeric powder, salt and jaggery (if using). Mix well.
7. Add water and mix well.
8. Tip in the quinoa and toor dal. Mix well.
9. Close the Instant Pot lid. Cook on high pressure for 8 minutes. Let the pressure release naturally for 5 minutes and release the remaining pressure.
10. Open the lid and add tamarind paste. Mix well.
11. Set mode to 'Saute" and add 1 cup water (optional) and mix well.
12. Serve topped with tempering, cilantro, kara boondi and chopped onions. This tastes great with onion raita or plain yogurt.

Notes:

+ If you like it slightly soupy, add some extra water to the cooked mixture. It tastes great that way.

+ Tamarind juice gives the recipe a great tang. However, it can be replaced with lemon juice. 

+ To make it Vegan, replace ghee with oil for cooking and for tempering. 

+ The tempering is optional in the recipe. It does add a lot of flavor though. I generally use ghee with mustard seeds, cumin seeds, curry leaves and urad dal. 

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