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QUINOA & FRESH PIGEON PEAS BISIBELEBATH

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 .
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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

  1. If you don't have Fresh Pigeon peas substitute it with Green peas and increase the quantity of Toor dal to 1Cup.
  2. You can even Substitute Quinoa with brown rice and increase the pressure cook time by 20 minutes.
  3. Millets is another great substitute for Rice and Quinoa.
  4. If you want to make it Vegan Use Oil instead of Ghee.
  5. You can add vegetables of your choice like Drumsticks, Shallots, brinjal , Pumpkin or Sweet Potato for slight variations.
  6. Soak Tamrind in water for 15 minutes to extract the pulp.
  7. 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