Quinoa - 3/4 cup
Tur Dal / Yellow Split Pigeon Peas - 3/4 cup
Olive Oil - 1 tbsp
Bay Leaf - 2
Dried Whole Red Chili - 2
Curry leaves - 10
Onion - 1/2, chopped
Tomato - 1, chopped
Mixed Vegetables - 2 cup (carrot, green beans, peas, eggplant, cauliflower)
Tamarind - 1 tsp, soaked in 3 tbsp warm water for 30 minutes and discard the pulp
Bisi Bele Bhath Powder - 4 tsp
Water - 3.5 cups
Cilantro - a handful, chopped
Wash the quinoa and tur dal under running water in a strainer for a couple of minutes. Keep aside.
Heat oil in a pressure cooker pan. Add bay leaf and dried red chili.
Add curry leaves, salt and chopped onion. Cook till the onion gets slightly soft.
Add chopped tomato and cook till the tomato gets mushy.
Add the chopped mixed vegetables, salt and bisi bele bhath powder. Saute for a few minutes. Add the tamarind extract.
Now add the washed quinoa and tur dal and 3.5 cups of water. Cook in the pressure cooker for 3 whistles.
Garnish with chopped cilantro and serve along with papads.