For me this is a perfect all year round one pot dish winner that is nourishing yet cleansing for the digestive system. It is a nice alternative to the traditional kitchari recipe, keeping ama (toxins) at bay and agni (digestive fire) nice and strong.
¾ cup yellow mung dahl
¾ cup quinoa
¼ cup cashew nuts
1 small diced onion
3 tsp ghee
1½ tsp ginger
1 tsp cumin
1 tsp mustard seeds
1 tsp turmeric
1 tsp Himalayan sock salt
3 cups chopped green vegetables of your choice (green beans, peas, green cabbage, broccoli)
5 cups water
Fresh coriander leaves (for garnish)
Lime juice wedges (for taste)
- Thoroughly was the mung dahl and quinoa in a sieve until the water runs clear.
- Heat ghee in medium-sized saucepan until melted and hot then temper the mustard and cumin.
- Stir in the onions, turmeric, ginger, salt and cashews. Allow onions to soften and cashews to go golden for 1-2 minute.
- Add the rinsed quinoa and mung dahl and sauté for 1-2 minute until fully coated and lightly sizzling.
- Add the vegetables and sauté for a further minute (not the broccoli florets)
- Add boiling water and reduce to low-medium heat. Cook covered for 25—30 mins or until mung dahl is cooked and tender and quinoa has a tail. Stir gently every 5-6 minutes.Add more water if needed and add the broccoli florets 5-6 minutes before the end of cooking time.
- Serve hot and garnish with plenty of lime and coriander.
Geeta’s tip: You can vary the vegetables and add them in depending on how long they need to cook.