QUINOA & FRESH PIGEON PEAS BISIBELEBATH

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Bisibelebath is one of the quintessential one pot meal from the Indian state of Karnataka. It is loaded with lentils , veggies and fresh spices that add a unique flavor to the dish. It is eaten along with Papad or Raita. I managed to lay my hands on some fresh pigeon peas from my farm during my recent visit to India. I have used fresh home made masala here. It is super tempting. Check out the ingredients here to make this lip smacking one pot meal.

Some facts about Bisibelebath:

It is known to have originated in Mysore Palace and took 100 years for the dish to come out of Palace Kitchens.
It is traditionally made with Rice, lentils , veggies and Spice powder.
It is a plant based wholesome meal.
I have replaced Rice with Quinoa which is a super grain.It is rich in fiber.
Authentic bisibelebath is made without onion ,garlic and Tomatoes. I have used Onion here.

Some Facts about Quinoa:

1. Quinoa is Gluten Free
2.Quinoa is rich in fiber
3. It is rich on proteins and essential Amino Acids
4.Has low glycemic Index and is good for blood sugar Control.
5.It is known to be high in Antioxidants.

Ingredients for Quinoa & Fresh Pigeon Peas Bisibelebath:

Tricolour Quinoa :I have used tricolour quinoa here. Even white quinoa works fine .
Vegetables : I have used Carrots , Potato, Fresh pigeon peas , Capsicum , Green beans and Onion.
Fresh BBB Spice Powder : I have used freshly home made Bisibelebath Spice powder here .Recipe for this is shared below.
Tamrind : Tamrind is used to add some sourness to BBB.
Curd Chilli: I have used curd chilli for tempering instead of dry red chilli.
For Tempering : I have used Ghee, Mustard seeds , Curry leaves . Hing (Asafetida)

QUINOA & FRESH PIGEON PEAS BISIBELEBATH

Preethi Prasad

Bisibelebath is a quintessential dish from the Indian state of Karnataka. Quinoa and Fresh Pigeon peas Bisibelebath is so nutritious and wholesome . It is loaded with fiber. This is a twist to the traditionally made BBB with rice ,lentils ,vegetables and fresh Spice powder which is a key ingredient .

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine INDIAN CUISINE, South Indian

Servings 2

Equipment

1. Pressure Cooker
1 Chopping Board
1 Blender
1 Knife
1 Spatula

Ingredients

For Bisibelebath Spice Mix:

4 Tsp Urad dal / Black Gram
4 Tsp Channal Dal / Bengal Gram
1 Tsp(Heaps) Cumin /Jeera
25 Gms Cinnamon (Approx 4 Sticks)
16 Nos 16 Cloves
5 Nos Cardamom
1 Tsp Poppy Seeds (Optional)
8 Tsp Coriander seeds
1 Sprig Fresh Curry leaves
8 Tsp Grated desiccated Coconut (Optional)
35 Nos Dry Red Chilli( Byadgi Variety )

For Quinoa and Fresh Pigeon Peas Bisibelebath:

1.5 Cups Tricolour Quinoa Rinsed
1 Cup Fresh Pigeon Peas
1/4 Cup Toor Dal
1 No Carrot diced
1 No Medium Size Potato diced
10 Nos Fresh French Beans Chopped (1/2 Inch)
1 No Green Capsicum diced
2 Tbsp Tamrind Pulp
Salt to taste
1 Tbsp Ghee

For Tempering :

2 Tsp Mustard Seeds
1/2 Tsp Hing (Asafetida)
1 Sprig Curry leaves
6 Nos Dried Curd Chilli
1 Tbsp Peanuts
2 Tbsp Ghee / Clarified Butter
1 No Small Onion (Cut lengthwise)

Instructions

For Bisibelebath Spice Mix:

Dry roast all the ingredients listed under "Bisibelebath Spice Mix " in a pan until fragrant. Allow them to cool down and then grind them into a fine powder using a spice grinder or mortar and pestle. Set aside.

For Bisibelebath:

In a large pot or pressure cooker, heat ghee over medium heat.
Add the diced vegetables – carrot, potato, french beans, capsicum. Sauté for a few minutes until they are slightly tender.
Now add fresh pigeon peas and rinsed quinoa and toor dal to the pot. Mix well.
Add 4 Tsp ground spice mix and salt to taste. Mix everything thoroughly.
Add about 4 cups of water and tamarind pulp to the pressure Cooker. Stir well ,close the lid and pressure cook upto 3 whistles.
Once cooked, give the bisibelebath a gentle mix. If it's too thick, you can add more water to adjust the consistency.
In a tempering Pan heat ghee. Add dried curd chili. Once browned tranfer them on to a plate .To the same pan add Peanuts .
Once the peanuts are fried add sliced Onions .Once the onions are slightly browned add mustard seeds , hing and Curry leaves.
As it splutters pour the tempering over the Bisibelebath.
Serve hot with Curd , Boondi or Papad or Sandige and Pickle.
Enjoy with Family……….

Notes

If you don’t have Fresh Pigeon peas substitute it with Green peas and increase the quantity of Toor dal to 1Cup.
You can even Substitute Quinoa with brown rice and increase the pressure cook time by 20 minutes.
Millets is another great substitute for Rice and Quinoa.
If you want to make it Vegan Use Oil instead of Ghee.
You can add vegetables of your choice like Drumsticks, Shallots, brinjal , Pumpkin or Sweet Potato for slight variations.
Soak Tamrind in water for 15 minutes to extract the pulp.
In case you can’t find BBB Spice mix , you can use 2 parts of Sambar Masala and 1 Part of Vangibath Masala (2:1 Ratio).

Keyword BISIBELEBATH, FRESH PIGEON PEAS, Quinoa, QUINOA BISIBELEBATH, RICH IN FIBER, SOUTH INDIAN DISH, VEGETARIAN

MIX VEGETABLE MASALA KHICHDI(ONE POT)

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Edited and reposted on 20/03/2024

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