Quinoa Bisi Bele Bhath

One of my favorite rice dishes is Bisi Bele Bhath. This dish is a complete meal by it self. It contains protein in the form of lentils, carbs from rice and vitamins from vegetables. A nutritious dish that can easily go into a lunch box or can be had at dinner as a complete meal with some papad on the side.

Recently, we decided to include Quinoa in our diet and I have experimented using this grain in Indian recipes. One of these recipes we have come to love and make often is Quinoa Bisi Bele Bhath. The spicy masala, dal, lovely vegetables and tangy tamarind take quinoa to the next level.

I prefer to cook the quinoa in the ratio of 1:2 with water. This makes a soft quinoa that feels almost like rice. For this recipe cook quinoa with a pinch of turmeric powder and salt. I like a lot of vegetables in my Bisi Bele bhath, but you can adjust the quantity to suit your preference. Also, you can use any vegetables you like except broccoli or brussels sprouts. They ruin the taste of this dish. I always try to add Indian eggplant, potato and radish. That is my personal preference. You can easily find Bisi Bele Bhath masala powder in any Indian grocer. Please do not substitute curry powder. Asafoetida, curry leaves and ghee are optional. Although, I would recommend you add a tsp of ghee. If you cannot find shallots, substitute them with onions. Tamarind paste and the masala powder will vary in sourness and heat depending on the brand you use, so use accordingly.

I like to let the bisi bele bhath rest for a couple of hours before serving so that all the flavors meld.

Ingredients:

Quinoa 1 cup

Cooked Toor Dal 1/2 cup

Pre-cooked Vegetables 2 cups(carrots, green beans, potato, radish)

Small Indian Eggplant 2, sliced thick

Shallots 4, sliced

Green Chilies 2

Tamarind Paste 2 to 3 tbsps

Bisi Bele Bhath masala powder 1 to 2 tbsps(store bought or home made)

Turmeric powder 1/4 tsp

Asafoetida powder 1/4 tsp (optional)

Cashews nuts 2 tbsps

Ghee 1 tsp(optional)

For seasoning:

Oil 1 tbsp

Mustard seeds 1 tsp

Curry Leaves, a few

Dried Red chilies, as needed(optional)

Method:

Cook quinoa with salt and 1/8th teaspoon of turmeric powder.
Heat oil in a pan. Add the mustard seeds and allow them to pop.
Add curry leaves, dried red chilies and cashews. Fry until the cashews turn slightly brown.
Add the shallots and fry until they turn translucent.
Add the sliced eggplants and turmeric powder. Keep frying until the eggplants become soft and are cooked. If it looks like the contents of the pan are going to burn add a splash of water.
Now add the green chilies and saute for a few seconds.
Add the asafoetida powder and tamarind paste with half a cup of water. Add salt, mix well and cook for two minutes.
Add the bisi bele bhath masala powder and mix well. Make sure there are no lumps. You can also mix the masala powder with two tablespoons of water and then add it to the pan.
Cook for thirty seconds.
Add the dal and pre-cooked vegetables. Mix well. Then add the quinoa and again mix everything well. Taste for salt. Add more if needed.
Spoon a teaspoon of ghee over the bisi bele bhath.
Enjoy!