Quinoa Bisibelabath

Yields: 5 Servings Difficulty: Medium Prep Time: 30 Mins Cook Time: 45 Mins Total Time: 1 Hr 15 Mins

Bisibelabath is yummy South- Indian delicacy from the Indian state of Karnataka. I have had this for few times while in India. Though it may look like sambar Sadam of Tamilnadu, it definitely tastes different from the proportion of different kinds of spices added to it. Authentically, bisibelabath is prepared with rice and toor dal combination. I have replaced rice with Quinoa for a healthy option. It really tastes yummy and we didn’t find any difference in replacing rice. I used the rainbow blend of Quinoa here to prepare this Quinoa Bisibelabath. You can use white quinoa if you want a smooth texture or brown quinoa if you like a nutty texture. There are several vegetables that can be used in this one-pot meal. I have used carrot cubes, green peas, and pearl onions here. You can also add green beans, potato cubes, and tomato cubes.  Do try this healthy and guilt-free bisibelabath and serve them hot. We had them with vadams and a simple onion pachadi.


0/24 Ingredients
Adjust Servings
  • Roast and Grind
  • Tempering Ingredients


0/7 Instructions
  • Wash and pressure cook the toor dal separately for 3 whistles. Meanwhile, wash the Quinoa and cook them for 20 minutes in a covered pot. Soak tamarind in hot water and extract the pulp from it.
  • Meanwhile, heat a pan and roast the ingredients in the “To roast and Grind” table with a teaspoon of oil. Roast them one by one and transfer to a plate for cooling down. Roast the dry coconut/ copara in a medium flame lastly.
  • Once the spices/ dal cool down, grind them in a mixer to a fine powder. Chop the carrots into chunks and peel the small onions.
  • In a wide pan, heat oil and temper with mustard seeds, urad, and channa dal, Red chili and curry leaves. Wait until they splutter. Add the onions, carrot cubes, and green peas to it and saute for a couple of minutes.
  • Add the tamarind pulp, turmeric powder, salt and allow it to boil until the vegetables are done. Meanwhile, mix together the boiled toor dal along with cooked Quinoa.
  • When the vegetables are done, add the dal + Quinoa mix and allow it to cook for another 10 minutes until the rawness goes off and the bisibelabath reaches its consistency. It is fine if it is a bit of loose consistency. As it gets cool down, it will solidify.
  • Garnish them with roasted cashews. Serve hot with potato chips, vadams. They taste great when had hot.


  •  I used rainbow variety. You can use white Quinoa completely to get a smooth bisibelabath.
  • Bisibelabath powder can be ground and stored for a couple of weeks in the refrigerator. It can be used while we prepare bisibelabath with rice or Quinoa.
  •  You can use bydagi red chili if available in your area. These are authentically used in bisibelabath. I could not find them here, so I used regular red chili.

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