Instant Pot Quinoa Bisibelebath

An easy to make comforting breakfast or meal recipe; Quinoa Bisibelebath is a mix of lentil, quinoa and vegetables with Indian spices.

It is quick and easy to make using just one pot.

Breakfast is often the most challenging part of cooking. The first meal fo the day, it is generally something that comes together in minutes. From Upma, Poha to Aebleskiver pancakes; we love them all.

And when there are recipes that can be breakfast or even enjoyed as a meal; we love them even more. Something that can be made for the morning or later in the day. Lemon rice, handvo, sabudana khichdi and masala puri are the top recipes here.

These recipes are tasty, delicious and generally easy to put together. Today, I am sharing another favorite breakfast for meal kind of recipe.

My mother learnt a version of this bisibelebath from a neighbor and it stuck through the years. I simply swapped the pressure cooker for instant pot and rice for quinoa to make the most delicious instant pot Quinoa Bisibelebath.

Jump to:

• What is Bisibelebath
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Making this in the Instant Pot
• Using the Pressure Cooker
• Storing and Serving
• Using Quinoa in the recipe
• Recipe FAQs
• More Quinoa Recipes
• Instant Pot Quinoa Bisibelebath

What is Bisibelebath

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.

My mother learnt it from a neighbor back home and we have been making that recipe since then. It was a traditional home-style recipe that is full of flavor and yet quite easy to make.

Why this recipe works

• This is a perfect one pot meal.
• Quinoa bisibelebath comes together in 30 minutes.
• It is rich in protein.
• A great recipe to make ahead and simply heat before serving.
• We can enjoy this recipe as an easy breakfast, side or a complete meal.
• A vegetarian version, however, this can easily be made Vegan.
• The recipe is naturally gluten-free. Simply make sure the asafetida is a pure one.
• It is easy to swap the vegetables with veggies of your choice.
• The recipe converts to regular bisibelebath by swapping quinoa for sona masoori rice.

Ingredients and Substitutions

• Quinoa: Quinoa is the main ingredient here and should be used. Substituting it for rice will make the recipe a traditional version of bisibelebath.
• Dal: The 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. Plus, it yields a creamy end result.
• Vegetables: A mix of vegetables make the dish wholesome. I have used potato, cauliflower, green beans, carrots, peppers and peas. Moreover, adding broccoli, green onions, bottle gourd or even pumpkins work here.
• Aromatics: Ginger, garlic and onion are used in the recipe for flavor. They are recommended but can be skipped. 
• Spices: We use a combination of bisibelebath masala and sambar masala here. These are both available in the stores and can also be made at home. These blends give the recipe the required taste and flavor. Plus, some turmeric powder and salt to balance the flavors.
• Tamarind and Jaggery: To balance the spice we add a souring agent and little sweetness. While lemon juice or even tomatoes work, tamarind paste is traditionally used. And jaggery for sweetness. However, skip or substitute if desired.
• Tempering: Mustard seeds, asafetida, cumin seeds and curry leaves form the tempering. And some ghee is perfect to temper them.
• Apart from these, we top the quinoa bisibelebath with cilantro and serve it with kaara boondi for some texture.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Wash and drain the quinoa. Also wash and drain the dal. Soak the dal in 2 cups water for 20-30 minutes. Press the 'Sauté' button on the Instant Pot. Once it displays hot, add 2 tablespoon ghee. Then add the tempering ingredients. Let the seeds pop.

• ¼ teaspoon Mustard Seeds
• ¼ teaspoon Cumin Seeds
• ⅛ teaspoon Asafetida
• 3-4 Curry Leaves

2- Next add ½ teaspoon grated ginger and ½ teaspoon grated garlic. Sauté till the raw flavor vanishes.

3- Now add ½ diced onions and cook till they are soft; about 3-4 minutes.

4- Add the chopped vegetables and mix well.

• ½ medium Green Pepper
• ¼ cup Green Peas
• ¼ medium Carrot
• ¼ small Potato
• ¼ cup Cauliflower
• ¼ cup Green Beans

5- Then add 1½ teaspoon bisibelebath powder, ½ teaspoon sambar powder, ¼ teaspoon turmeric powder, 1 teaspoon salt and 1 teaspoon jaggery (if using). Mix well.

6- Also add 3 cups water and mix well.

7- Then tip in ½ cup quinoa.

8- Also add ½ cup toor dal. Give it one final whisk.

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

10- Open the lid, add 1 tablespoon tamarind paste and mix well. Set mode to 'Saute" and add some water (optional) and mix well. Turn the instant pot off and serve topped with tempering, cilantro, kara boondi and chopped onions. This tastes great with onion raita or plain yogurt.

Expert Tips and Notes

• Soaking the dal is an optional step. However, it is recommended to get the creamiest version of bisibelebath.
• The same recipe works with rice too; simply substitute quinoa with equal amount of sona masoori rice.
• Adding some fresh coconut to the rice is an option too.
• Add some fried cashews or peanuts to the recipe for crunch. This however, is optional.
• The recipe is perfect to make in the instant pot or pressure cooker.
• Substitute ghee with oil for a Vegan version.
• If bisi bele bath masala is not available, substitute with vangibaath masala. The spices are similar but the taste will vary slightly.
• For a NONG version, skip the garlic and onions. The recipe still tastes awesome.

Making this 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 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. 

Using the Pressure Cooker

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

Simply follow the same process in the pressure cooker and cook for 3 whistles before letting the pressure release. Then open the pressure cooker and serve topped with boondi and cilantro.

Storing and Serving

This recipe of quinoa bisibelebath is perfect to enjoy straight from the instant pot.

Besides, it is great to make ahead as well. Simply prepare the recipe, cool to room temperature and transfer to the refrigerator.

To enjoy, simply heat through and top with kaara boondi before serving.

Using Quinoa in the recipe

Quinoa is an easy substitute for rice in the traditional bisibelebath recipe.

This gluten-free whole grain carbohydrate is perfect to use in most rice recipes. High in protein, and fibre and with low glycemic index makes this grain a superfood.

Wondering why it is better than rice? Quinoa has fewer carbohydrates and low glycemic index than white rice. This makes it better for you for sure. It is also great for those with high sugar, high blood pressure or struggling with weight loss.

Recipe FAQs

More Quinoa Recipes