Quinoa bisi bele bath is a flavorful sambar sadam (quinoa). If you are looking for ways to cut down carbs and add some flavours to the quinoa this is one great way. With Indian flavour this is tasty, filling and healthy meal When I was pregnant, I wanted to reduce Carbs, but rice is our staple food and I couldn’t avoid rice. My friend suggested “Quinoa” and asked me to cook rice and Quinoa together. Slowly I started experimenting with Quinoa, tried upma, idli, dosa, panniyaram, quiche etc.
My husband loves Bisi bele bath. Spending many years in Bangalore his favorite weekend lunch is Sambar Sadam. If I ask him what he wants he immediately opt for this. My bisi bele bath is no way close to the authentic one but this is the only way my Amma prepares it and we like it so we follow it. Luckily he likes this way and I sticked to the same recipe. Usually I use ponni rice/Sona masuri rice for preparing sambar Sadam. One day I wanted to cook bisi bele bath but wanted to try it with quinoa as we got adopted to quinoa taste. as we are use to quinoa taste couldn’t find much difference in the taste. Healthy and filling one-pot meal. Quinoa and dal make this a protein rich meal Checkout other rice varieties in TMF:
Vegetable Rice Puliyodharai Mango Rice Kashmiri Pulao Brinjal Rice Semiya Bagala Bath Vegetable Biryani Bisi Bele Bath Coconut Rice with coconut milk Tomato Biryani Capsicum Rice Couscous Pulav (Pilaf) Coriander Rice
Ingredients: Quinoa - 1/2 cup + 2 tbsp, soaked and drained Toor Dal - 1/2 cup, soaked and drained Mixed Vegetable - 2 cups (I used carrots, beans, capsicum and potato) Ghee - 1 tbsp Sesame Oil - 1/4 tsp shallots - 14 Curry leaves - 1 spring Turmeric powder - 1/4 tsp Coriander powder - 1/4 tsp Sambar Powder - 1/2 tsp Tamarind - 2 tbsp Roasted Peanuts - 2 tbsp Cashew - 2 tbsp Water - 3 cups + 3/4 cup Salt - to taste To temper: Mustard Seeds - 1/8 tsp Fenugreek - 1/8 tsp For Bisi Bele Bath spice(makes Approx. 1/4 Cup) Chana dal (split bengal gram) - 1 tbsp Cinnamon powder - 1 teaspoon (optional) Coconut - 3 tbsp, grated Red chillies - 3 Coriander seeds - 1 tbsp Peppercorn - 1/4 tsp Fenugreek - 1/4 tsp Fennel Seed - 1/4 tsp Shallots - 3 Oil - 1/2 teaspoon (I used coconut oil) Method:
Soak dal and Quinoa in water for 30 minutes - 1 hour; and then rinse. Add oil to the pan, add all the ingredients (Except Coconut) listed under ‘For Bisi Bela Bath Powder ’ and sauté on low flame for 2 - 3 mins or till they turn golden brown in color. Add coconut after switching off and keep aside to cool. After the ingredients are cooled, add water and blend in a mixer to a fine paste and keep aside
Add Ghee to the Pressure cooker. When ghee is hot, add the items under ‘To Temper’ and let the mustard seed crackle. Add shallots and saute for 2 minutes, then add vegetables and saute for 5 minutes. Add turmeric powder, coriander powder, sambar powder and give a quick mix. Add the blended paste and mix well
Add quinoa, toor dal, tamarind and mix gently. Saute on medium flame for 1 minute. Add salt, and 3 cups + 1/4 cup of hot water, mix gently. Finally add peanuts, cashew and sesame oil. Pressure cook for 3-4 whistles Allow the steam to escape before opening the lid. Garnish with Coriander leaves/Boondi/sev/Oma pudi and serve hot
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