Quinoa Bisi Bele Bath | Quinoa Sambhar

Quinoa Bisi Bele Bath | Quinoa Sambar Sadam | Healthy One‑Pot Meal

Quinoa Bisi Bele Bath, also known as Quinoa Sambar Sadam, is a healthy twist on the classic Karnataka‑style Bisi Bele Bath. Made with quinoa, toor dal, vegetables, and a freshly ground aromatic spice paste, this one‑pot meal is flavorful, filling, and protein‑rich. If you’re looking to reduce carbs or include more whole grains in your diet, quinoa is a great substitute for rice — and it blends beautifully with Indian flavors. This quinoa bisi bele bath is perfect for lunch, dinner, or meal prep, and tastes just as comforting as the traditional version while being lighter and more nutritious.,

What is quinoa bisi bele bath — A healthy version of Karnataka‑style Bisi Bele Bath made using quinoa instead of rice, cooked with dal, vegetables, and a flavorful spice paste.

Is quinoa a good substitute for rice — Yes. Quinoa is high in protein, fiber, and minerals, making the dish more nutritious and diabetic‑friendly.

Do I need to soak quinoa — Soaking for 30–60 minutes helps quinoa cook softer and blend well with dal.

Can I use store‑bought bisi bele bath powder — Yes. Homemade paste gives the best flavor, but store‑bought powder works well for busy days.

Why add peanuts and cashews — They add crunch, richness, and authentic bisi bele bath texture.

Can I make quinoa bisi bele bath without vegetables — Yes, but vegetables add flavor, nutrition, and volume to the dish.

What to serve with quinoa bisi bele bath — Boondi, sev, onion raita, potato chips, or papad pair beautifully.

Can I make this in an Instant Pot — Yes. Pressure cook on high for 8–10 minutes and allow natural release.

• 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 Vegetables – 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 tsp (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 tsp (I used coconut oil)

Method:

• Soak dal and Quinoa in water for 30 minutes to 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. Sauté 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

Quinoa Bisi Bele Bath |Quinoa Sambhar

5 from 1 vote

Print Pin Comment

Course: Variety Rice

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Author: Vidya Srinivasan

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
• Sambhar 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 tsp 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 tsp I used coconut oil

Instructions

• 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

Video

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Notes

1.  Chop vegetables into big chunks so that they won't became mushy while cooking
2. Instead of homemade bisi bele bath paste, you can also use bisi bele bath powder available in the stores
3. If you are using Drumsticks boil them separately, and add it to cooked Bisi Bele bath rather than cooking along with other veggies. This would prevent Drumstick from breaking apart

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