Quinoa Bisibelabhat and Sweet Potatoes
- Total Time: 30 minutes
- Yield: 2 1x
Description
This is a healthy and simple Bisibelabhat accompanied with Sweet Potato delight. Yummy!
Ingredients
- 1 cup (240 ml) Cooked Quinoa
- 1/4 cup (60 ml) Toor dhal
- 1/2 Onion
- 1 Tomato
- 1 piece Winter melon
- 3 small Eggplants
- 1/2 a piece Carrot
- 10 -15 Beans
- 2 tbs (30 ml) Sambar powder
- 2 tbs (30 ml) Bisibelabath powder
- 1/2 cup (120 ml) Tamarind water
- 1/2 tsp Oil
- 1/2 tsp Mustard
- 1 tsp Cumin
- 1 tsp Salt
- 2 Red Chillies
- 5 - 10 Curry leaves
Instructions
- Cook Quinoa and Toor dhal
- Sauté all vegetables with salt
- Add Tamarind water & Sambar powder
- Allow it boil well
- Add cooked quinoa and dhal
- Add the Bisibelabath masala & stir well
- Simmer it until the desired consistency
- Season with Mustard, Cumin, Red chilies
- Serve it hot!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main Course
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 280
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Frequently Asked Questions
What is the difference between sambar powder and bisibelabhat powder, and do I need both?
Both are South Indian spice blends, but they differ in balance: sambar powder is used for the initial tempering and cooking of the vegetables, while bisibelabhat powder — a richer, nuttier blend with cinnamon, cloves, and dry coconut — is stirred in at the end to give the dish its characteristic deep flavour. The recipe uses 2 tablespoons of each, and both are available at Indian grocery stores.
How much water should I use to cook the quinoa and toor dhal?
The recipe treats them as separate prep steps — cook the quinoa according to package instructions (typically a 1:2 ratio of quinoa to water) and the toor dhal separately until soft. Both are then combined with the sauteed vegetables and tamarind water before the bisibelabhat masala is added. 
