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.
Servings: 4
Calories: 289kcal
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.
Nutrition
Calories: 289kcal | Carbohydrates: 42g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 617mg | Potassium: 416mg | Fiber: 9g | Sugar: 6g | Vitamin A: 843IU | Vitamin C: 35mg | Calcium: 54mg | Iron: 3mg