Quinoa Bisibelabhat and Sweet Potatoes
- Total Time: 30 minutes
- Yield: 2
Description
This is a healthy and simple Bisibelabhat accompanied with Sweet Potato delight. Yummy!
Ingredients
Units
- 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
If You Liked This Recipe, You’ll Love These
- Guacamole Burgers with Roasted Sweet Potatoes
- Stuffed Sweet Potatoes 6 Ways
- Irish Sweet Potato Nachos
- One-Pan Fiesta Quinoa and Beans
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: I use sambar powder for the initial tempering and cooking of the vegetables, while bisibelabhat powder — a richer, nuttier blend with cinnamon, cloves, and dry coconut — gets stirred in at the end to give the dish its characteristic deep flavour. Use 2 tablespoons of each; both are available at Indian grocery stores.
How much water should I use to cook the quinoa and toor dhal?
Cook 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. Then combine both with the sautéed vegetables and tamarind water before adding the bisibelabhat masala.
