Quinoa & Mung Kitchari
/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.
Ingredients
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)
Method
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.