Sambar Quinoa is a meal made with quinoa rice and sambar with tempered spices. You can simply serve it with pappad or vadagam on the side. Quinoa is light and nutty so it blends well with sambar spices. It is little different from regular sambar rice and filling too.
Sambar Quinoa is perfect filling meal for people on diet and diabetics. This is good option when you want something quick and nutritious to eat. The whole meal comes together in just 35 minutes from start to finish. Serve it hot with ghee drizzle and it stays warm for good time.
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About Sambar Quinoa
Sambar Quinoa is made using quinoa and toor dal cooked together with spices and vegetables. The base flavour comes from bisi bele bath powder which has all the sambar spices already mixed. Tamarind water adds tangy flavour and brings out the taste well.
Quinoa and dal absorbs all the spice flavours. It is a flexible recipe which can be adjusted to your taste. The mustard seeds and curry leaves in the tempering gives nice aroma and crunch. Peanuts add little richness and mild sweetness to balance the spices.
You can add in vegetables of your choice like carrot, brinjal, beans and small onion. They gives taste and nutrition, also cook the vegetables until soft but do not overcook. The roasted spice powder is important because it gives strong flavour.
I usually make this for a healthy meal that tastes like sambar but with more nutrition. My family loves it because it feels different from regular dal rice. The combination of quinoa and sambar spice feels fresh and tasty.
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Sambar Quinoa Ingredients
- Quinoa - I used quinoa as the main grain which is high in fibre and protein. It cooks soft and absorbs all the flavours really well.
- Toor dal - I added toor dal for nutrition and to make the meal more filling. It cooks together with quinoa and adds creaminess.
- Ghee - I used ghee for flavour and richness in the meal. It makes the final dish tastes rich and more satisfying.
- Tamarind water - I added tamarind water for tangy flavour which balances the spices nicely.
- Bisi bele bath powder - This gives all the sambar spice flavours at once. It has chilli, coriander, fenugreek and other spices mixed together.
- Onions - I used small onions for mild onion flavour without overpowering the spices.
- Carrot - I added carrot for sweetness and nutrition and nice colour.
- Beans - I added beans for texture and to make the meal more complete and nutritious.
- Salt - I added salt for balancing all the flavours in the meal.
- Oil - I used oil to temper the mustard seeds and curry leaves at the end.
- Mustard seeds - I add mustard seeds in the tadka for nice flavour.
- Curry leaves - These give aroma and for fresh taste. It gives nice flavour.
- Peanuts - I add in some roasted peanuts for crunch and mild sweetness that balances the spice.
How to make Sambar Quinoa Step by Step
1.Measure and get ready with the ingredients. Rinse rice and dal first and keep it ready. Heat oil in a pan - add small onions saute for a minute.
2.Then add the vegetables saute for a while then add quinoa and dal, give a quick mix.Add water.
3.Pressure cook for 4 whistles in low medium flame. Now take bisi bele bath powder.
4.Add it to rice mix well then add water.
5.Add tamarind water and mix well to a goey consistency. Add required salt
6.Mix well.Add ghee and let it boil in simmer. Heat oil + ghee in a tadka pan add mustard seeds and curry leaves, let it splutter.
7.Add peanuts fry until browned.Add the tadka to bisi bele bath and mix well.
Serve hot with a drizzle of ghee and chips!
Expert Tips
- Rinse well - I rinse quinoa and toor dal under water before cooking. This removes any dust and helps them cook evenly.
- Quick sauté - I saute onions for just one minute before adding other vegetables. This keeps them with a slight bite and texture.
- Pressure cook - I cook on low medium flame for 4 whistles. This ensures even cooking without breaking down the ingredients.
- Mix spices - I add bisi bele bath powder and mix it well with the cooked quinoa. Let it absorb the flavours for a minute.
- Tamarind blend - I add tamarind water and stir to get gooey consistency. The spices should coat everything nicely.
- Ghee boil - I add ghee and let it boil on simmer for nice flavour. Do not add too much or it becomes very oily.
- Tadka finish - I temper mustard seeds and curry leaves until they splutter well. This gives nice aroma and crackle to the dish.
Serving and Storage
Serve this hot with pappad or vadagam. It tastes best when warm and fresh. Leftover can be stored in refrigerator for two days. While reheating add little water and heat gently. Mix well before serving again.
FAQS
1. Can I use regular rice?
Yes you can use basmati rice or any white rice. It will work the same way but quinoa is healthier.
2. Where do I get bisi bele bath powder?
You can buy from stores or I have recipe to make it at home. Homemade version is better.
3. Can I skip the toor dal?
No dal is important as it adds creaminess. You need it for proper texture.
4. How do I adjust the spice?
You can use less bisi bele bath powder if you prefer milder taste. Start with less and add more.
5. Is it good for diabetics?
Yes quinoa have low glycemic index and high fibre which make it good for diabetic diet.
If you have any more questions about this Sambar Quinoa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Sambar Quinoa Recipe (Quinoa Bisi bele bath)
Ingredients
- ½ cup quinoa
- ¼ cup toor dal
- 3 cups water
- 1 tablespoon ghee
- 2 tablespoon tamarind water
- 2 tablespoon bisi bele bath powder
- 8 nos small onion
- 2 nos small carrot chopped roughly
- 10 nos beans chopped roughly
- salt to taste
To temper:
- 1 teaspoon oil
- 1 tablespoon ghee
- ¾ teaspoon mustard seeds
- few nos curry leaves
- 2 tablespoon peanut
Instructions
- Rinse rice and dal first and keep it ready. Heat oil in a pan - add small onions saute for a minute.
- Then add the vegetables saute for a while then add quinoa and dal, give a quick mix. Add water.
- Pressure cook for 4 whistles in low medium flame. Now take bisi bele bath powder.
- Add it to rice mix well then add water.
- Add tamarind water and mix well to a gooey consistency. Add required salt. Mix well.
- Add ghee and let it boil in simmer. Heat oil + ghee in a tadka pan add mustard seeds and curry leaves, let it splutter.
- Add peanuts fry until browned. Add the tadka to bisi bele bath and mix well.
- Serve Sambar Quinoa hot with a drizzle of ghee and chips!
Notes
- Rinse well - I rinse quinoa and toor dal under water before cooking. This removes any dust and helps them cook evenly.
- Quick sauté - I saute onions for just one minute before adding other vegetables. This keeps them with a slight bite and texture.
- Pressure cook - I cook on low medium flame for 4 whistles. This ensures even cooking without breaking down the ingredients.
- Mix spices - I add bisi bele bath powder and mix it well with the cooked quinoa. Let it absorb the flavours for a minute.
- Tamarind blend - I add tamarind water and stir to get gooey consistency. The spices should coat everything nicely.
- Ghee boil - I add ghee and let it boil on simmer for nice flavour. Do not add too much or it becomes very oily.
- Tadka finish - I temper mustard seeds and curry leaves until they splutter well. This gives nice aroma and crackle to the dish.
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