Quinoa Bisi Bele Bath Recipe Instant Pot

Bisi bele bath is a very popular breakfast/lunch recipe from Karnataka (South India). In Kannada, Bisi means hot, bele means lentil, and bath means rice. Quinoa is a super grain, rich in protein, gluten-free, and an excellent source of fiber. Due to its impressive health benefits, I’ve recently been incorporating it into daily meals, swapping rice for quinoa. A few such recipes include quinoa upma, quinoa khichdi, and quinoa fried rice. Today, I am sharing how to make quinoa bisi bele bhath in both an Instant Pot and a stovetop pressure cooker. It is very similar to the traditional bisi bele bath but uses quinoa instead of rice. My family enjoys this one-pot dish, which is packed with vegetables, protein, and carbs—and it’s ready in under 30 minutes! The secret to making a good bisi bele bath is to make the masala powder fresh at home. These days, Bisi bele bath powder is readily available in stores. If you do not have the time and are running late, you may easily buy Bisi Bele Bhat Masala at your nearest Indian grocery store. I usually use MTR Bisibelebath Masala. The authentic Bisi bele bath recipe is made without onion, garlic, and tomatoes. I have used onion in this recipe. More Indian Quinoa Recipes

Curd Quinoa Lemon Quinoa Quinoa Pulao

Is Quinoa better than Rice?

Both food’s calories come primarily from their carbohydrate content, and a serving of brown rice or quinoa offers 39 or 44.8 grams of carbohydrates, respectively. However, quinoa provides more dietary fiber and protein than brown rice.

Quinoa Bisibelebath Ingredients

Quinoa: I like to use white quinoa. Dal: Toor dal (split pigeon peas) is the main lentil used to make this dish. Mixed vegetables: onion, carrot, beans, green peas, and bell peppers are used. Ginger and garlic: Optional. Ginger and garlic paste is not used in traditional bisi bele bath recipe; However, I like to use it for the added flavor. Bisi bele bath powder: use homemade or store-bought powder. I personally like MTR or GRB bisi bele bath powder brand. Tamarind extract: You can make it at home or use a store-bought one. Simply soak tamarind in warm water for 10 minutes and extract the pulp. Spices: turmeric, red chili powder. Oil (or ghee): You can use any cooking oil. For best results, use homemade ghee. Tempering: Mustard seeds, jeera seeds (cumin), curry leaves, and asafetida (hing) are used. Coriander leaves: freshly chopped.

How to Make Quinoa Bisi Bele Bath in Instant Pot

Firstly, chop all the vegetables and onion. Keep aside. Meanwhile, soak the tamarind in warm water for 15 minutes. Extract pulp and keep aside. Set the Instant Pot to SAUTE mode and add homemade ghee or oil. Once the oil is hot, add mustard seeds, curry leaves, and asafoetida, and allow them to splutter. Next, add onions, ginger and garlic paste. Saute for 2-3 minutes until they turn soft and light brown – stir regularly. Add mixed vegetables and cook for a minute. Next, add bisi bele bath powder, red chili powder, turmeric powder, tamarind extract, jaggery, and salt. Mix everything well, stirring continuously to prevent the mixture from burning. Next, add washed toor dal (lentils), quinoa, water, and give a stir. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 8 minutes. Once the pot beeps, Do a NATURAL PRESSURE RELEASE (NPR). After that, remove the lid and garnish with fresh coriander leaves. Mix everything well. I prefer my quinoa bisi bele bath to have a mushy and slightly liquid consistency. So, turn on the SAUTE mode again and add 1 cup of water (adjust according to your preference). Let it boil for 2-3 minutes. Quinoa Bisibelebath is now ready. You can add an extra tempering (tadka) if you like, but it’s completely optional. Serve quinoa bisi bele bath hot.

Stovetop Pressure Cooker Method

Chop all the vegetables and onion. Keep aside. Meanwhile, soak tamarind in warm water for 15 minutes. Extract pulp and keep aside. Heat ghee in a pressure cooker pan, once hot, add mustard seeds, curry leaves, and asafetida & let it splutter. Add onions and ginger-garlic paste, and sauté for 2-3 minutes until they turn soft and light brown, stirring regularly. Then add mixed vegetables and cook for another 1-2 minutes. Then add washed toor dal (lentils), quinoa, water, salt, and give a stir. Close the lid. Pressure cook for 3 whistles on medium-low flame. Once pressure has naturally released, add bisi bele bath powder, red chili powder, turmeric powder, tamarind extract, jaggery, and adjust the consistency by adding extra water and boil for 5 minutes. For Tempering: Add ghee in a tadka pan, add mustard seeds curry leaves, hing, and red chilies let it splutter. Add peanuts or cashews and fry until browned. Add the tadka to the quinoa bisi bele bath and mix well.