• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Herbivore Cucina

  • Recipe Index
  • Indian
  • Instant Pot
  • Air-Fryer
  • International
  • Cakes & Bakes
  • More..
    • Featured
menu icon
go to homepage
  • About Me
  • Recipe Index
  • Instant Pot
  • Contact
  • Web Stories
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About Me
    • Recipe Index
    • Instant Pot
    • Contact
    • Web Stories
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Instant Pot

    Published: Jan 29, 2021 · Modified: Mar 10, 2022 by Smruti · This post may contain affiliate links · Leave a Comment

    Instant Pot Quinoa Bisibelebath

    Jump to Recipe Jump to Video Print Recipe

    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.

    Quinoa Bisibelebath in a white black bowl topped with boondi and served with yogurt on the side.

    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.

    Collage steps to make Quinoa Bisibelebath; temper the spices in ghee and add garlic.

    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
    Collage steps to make Quinoa Bisibelebath; add onions and vegetables to the instant pot.

    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.

    Collage steps to make Quinoa Bisibelebath; add spices and water; then mix well.

    7- Then tip in ½ cup quinoa.

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

    Collage steps to make Quinoa Bisibelebath; add quinoa and dal to the instant pot.

    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.

    Collage steps to make Quinoa Bisibelebath; pressure cook, open the instant pot and boil for a few minutes before serving.

    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. 

    A steel plate with quinoa bisibelebath, yogurt raita and boondi with a spoon in it.

    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.

    Side view of quinoa and dal bisibelebath; served topped with boondi, onions and tempering.

    Recipe FAQs

    What is the difference between khichdi and Bisi bele bath?

    An easy recipe, khichdi is generally made with rice, lentil and an optional tempering. In contrast, bisibelebath has vegetables added to it and also includes a flavorful tadka and added spices. This makes it a spicy, tangy yet simple one pot meal.

    Can we use quinoa in bisibelebath?

    Yes certainly. Adding quinoa to bisibelebath instead of rice makes it protein rich, delicious and low carb. Plus, the earthy flavor of quinoa complements the other ingredients.

    What can we serve bisibelebath with?

    Bisibelebath is an easy one pot meal. It can be enjoyed by itself or simply paired with yogurt or raita. Adding a crunch element of papad is perfect for the meal.

    More Quinoa Recipes

    • A collage with Quinoa recipes to try; appetizers, mains and sides with text overlay of the title.
      Easy and Delicious Quinoa Recipes
    • A gray bowl filled with Kimchi quinoa fried rice topped with scallions and served with some kimchi, sesame seeds and tofu curry on the side.
      Kimchi Fried Quinoa
    • A green plate with air fryer quinoa patty with small bowls with ketchup and chutney and a small spoon.
      Air Fryer Vegan Quinoa Patty
    • Top view of low-carb stir fry recipe with chutney and fried potatoes.
      Quinoa Sabudana Khichdi

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

    Quinoa Bisibelebath in a white black bowl topped with boondi and served with yogurt on the side.

    Instant Pot Quinoa Bisibelebath

    Smruti
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Main Course
    Cuisine Indian, South Indian
    Servings 4
    Calories 289 kcal

    Ingredients
      

    • ½ cup Toor Dal (washed and drained)
    • ½ cup Quinoa (washed and drained)
    • ½ medium Onion (diced)
    • ½ medium Green Pepper (chopped)
    • ¼ cup Green Peas
    • ¼ medium Carrot (diced)
    • ¼ small Potato (peeled and diced)
    • ¼ cup Cauliflower (florets)
    • ¼ cup Green Beans (chopped)
    • ½ teaspoon Garlic (grated)
    • ½ teaspoon Ginger (grated)
    • ¼ teaspoon Mustard Seeds
    • ¼ teaspoon Cumin Seeds
    • ⅛ teaspoon Asafetida
    • 3-4 Curry Leaves
    • 1½ teaspoon Bisibelebath Powder
    • ½ teaspoon Sambar powder
    • ¼ teaspoon Turmeric Powder
    • 1 teaspoon Salt
    • 1 teaspoon Jaggery (optional)
    • 3 cups Water
    • 2 tablespoon Ghee
    • 1 tablespoon Tamarind Paste
    • 3-4 stalks Cilantro (chopped)
    • ¼ cup kara boondi

    Instructions
     

    • Press the 'Sauté' button on the Instant Pot. Once it displays hot, add ghee (or oil).
      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
    • Next add ginger and garlic. Sauté till the raw flavor vanishes.
      ½ teaspoon Ginger, ½ teaspoon Garlic
    • Now add diced onions and cook till they are soft; about 3-4 minutes.
      ½ medium Onion
    • 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
    • Add bisibelebath powder, sambar powder, turmeric powder, salt and jaggery (if using). Mix well.
      1½ teaspoon Bisibelebath Powder, ½ teaspoon Sambar powder, ¼ teaspoon Turmeric Powder, 1 teaspoon Salt, 1 teaspoon Jaggery
    • Also add water and mix well.
      3 cups Water
    • Tip in the quinoa and toor dal. Give it one final whisk.
      ½ cup Toor Dal, ½ cup Quinoa
    • 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.
    • Open the lid and add tamarind paste. Mix well.
      1 tablespoon Tamarind Paste
    • 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.
      3-4 stalks Cilantro, ¼ cup kara boondi

    Video

    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.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 289kcalCarbohydrates: 42gProtein: 11gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 19mgSodium: 617mgPotassium: 416mgFiber: 9gSugar: 6gVitamin A: 843IUVitamin C: 35mgCalcium: 54mgIron: 3mg
    Tried this recipe?Let us know how it was!

    More Instant Pot

    • Pumpkin shaped rolls in a bowl with a small bowl with pepitas next to it.
      Vegan Pumpkin Dinner Rolls
    • A mix of spicy Hot Pot broth with broccoli, tofu, noodles in a bowl with chopsticks.
      Instant Pot Vegetarian Hot Pot
    • Top view of Instant pot Quinoa
      Instant Pot Quinoa
    • Close up of black-eyed peas curry
      Instant Pot Black-Eyed Peas Curry

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    Smruti headshot

    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

    Learn more about me →

    Delicious sweets to enjoy!

    • Strawberry cheesecake ice cream in a green bowl topped with mint, strawberries and graham crackers.
      No-Churn Strawberry Cheesecake Ice Cream
    • A brown plate with sooji halwa served topped with rose petals on top; with diyas on the background.
      Rava Sheera | Sooji Halwa
    • An oval bowl with carrot kheer; topped with nuts, rose petals and saffron with a spoon on the side and nuts in small bowls.
      Carrot Kheer ( Gajar Halwa Kheer)
    • Gulab Jamun cheesecake mix in phyllo cups topped with saffron and nuts.
      Gulab Jamun Cheesecake Bites
    • Ice Halva sheets placed on top of one another with diya and pistachios in the background.
      Bombay Ice Halva
    • Rava Ladoo in a plate topped with dried rose petals and silver foil with diyas in the background.
      Rava Ladoo

    Popular Recipes

    • Air Fryer noodles in a tray with vegetables
      Air Fryer Noodles
    • Rose Peda in plate
      Instant Rose Peda
    • Instant Pot Pickled Jalapeños
    • Front view of Papdi Chaat Dip
      Papdi Chaat Dip
    • Top view of chaat
      Khasta Kachori Chaat
    • glass with rose boba tea
      Rose Boba (Bubble) Tea

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Contact

    • Contact
    • About Me
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Herbivorecucina.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.