Bisi Bele Bath, a beloved staple from the heart of Karnataka, is traditionally known for its comforting blend of rice, lentils, and vegetables, simmered in a spicy, tangy sauce. In this reimagined version, we elevate the classic by introducing quinoa for a nutty, protein-rich base, and roasting the vegetables to intensify their flavors, creating a dish that's as nourishing as it is flavorful. The spices marry beautifully with the sweetness of the roasted vegetables, while the quinoa absorbs the tangy, spicy broth, making each bite an explosion of textures and tastes.

Ingredients

Serving Size

• 4 servings

From Your Pantry

• 1 cup quinoa
• 2 tablespoons olive oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 tablespoon tamarind paste
• 2 tablespoons unsweetened, shredded coconut
• Salt to taste
• 1/4 cup cashews

Additional Grocery Items Needed

• 1 sweet potato, cubed
• 1 red bell pepper, chopped
• 1 cup cauliflower florets
• 1 carrot, chopped
• 1 cup green beans, chopped
• 1/2 cup frozen peas
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup cilantro, chopped for garnish
• 1 tablespoon sambar powder

Preparation

1. Preheat your oven to 425°F (220°C). Toss the sweet potato, red bell pepper, cauliflower, and carrot with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 25 minutes, until tender and slightly caramelized.
2. Rinse the quinoa under cold water. In a large saucepan, heat the remaining olive oil over medium heat. Add mustard seeds and cumin seeds; let them splutter. Stir in the onions and garlic, cooking until they are soft.
3. Add the rinsed quinoa to the saucepan, along with turmeric, sambar powder, and salt. Pour in 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Stir in the roasted vegetables, green beans, peas, tamarind paste, and shredded coconut. Cook uncovered for an additional 10 minutes, or until quinoa is fluffy and vegetables are heated through.
5. Toast the cashews in a dry pan until golden, then set aside.

Expert Tips

• For a richer flavor, consider roasting the quinoa slightly in the pan with the onions before adding water.
• Adjust the amount of tamarind paste according to your taste for a more or less tangy flavor.
• Sambar powder can vary in spice levels, so add gradually and taste as you go.

Serving Suggestions

This modern twist on Bisi Bele Bath pairs wonderfully with a side of crisp papadums or a fresh cucumber raita to balance the spicy, warm flavors of the dish. Garnish with toasted cashews and fresh cilantro right before serving to add crunch and a burst of freshness. This dish is a celebration of flavors and textures, perfect for a cozy family dinner or a special occasion.

Nutrition Facts per Serving

• Calories: 350
• Protein: 12g
• Carbohydrates: 55g
• Fat: 10g
• Saturated Fat: 2g
• Sodium: 300mg
• Fiber: 8g
• Sugar: 6g
• Allergens: Cashews

We hope you enjoy this reimagined Bisi Bele Bath. Feel free to share this recipe with your friends and family, or experiment with your own variations to bring a personal twist to this classic dish. Cooking is an adventure, and every meal is an opportunity to explore new flavors and techniques. Happy cooking!