By Reena Jadhav
- 3 cups water/ organic vegetable broth
- 1⁄4 cup quinoa soaked overnight
- 1⁄4 cup mung daal soaked overnight
- 1 tablespoon olive oil or ghee
- 1⁄2 tsp organic turmeric powder
- 1⁄4 tsp cumin seed
- 1⁄2 tsp cumin powder
- a small stick of cinnamon
- a couple of cloves
- 1/2 teaspoon grated fresh ginger
- 1⁄2 tsp coriander powder
- 1/2 cup diced squash or carrots
- 2 cups chopped chard, spinach or other greens
- 1/2 cup cubed zucchini or cauliflower
- Salt to taste (I like Himalayan sea salt)
- After cooking garnish
- 1 to 2 tbs fresh cilantro or mint chopped
- 1 tablespoon Apple cider vinegar to help with digestion
- Pinch of organic black pepper to help turmeric absorption
Rinse and soak quinoa and mung daal overnight in 3 cups of warm water. Then rinse in the morning, add 3 cups of water and keep aside.
In a deep saucepan or pressure cooker, melt oil/ghee on low heat and add spices except for salt. Saute for 2 minutes
Toss in the veggies and saute for few more minutes to coat the vegetables with the spices
Then pour the quinoa, mung bean with the water into the saucepan or pressure cooker and heat till boiling
If cooking in a saucepan, lower to medium heat, cover with a lid and cook for about 45 minutes till quinoa and mung bean are well cooked. If cooking in pressure cooker, close the cooker, reduce to medium and cook for about 5 minutes till the first whistle.
Cook till consistency of a thick soup. If clumpy, add some more water to dilute it till a thick yummy soup.
Remove into a serving dish then add chopped cilantro or mint (if you’re not a cilantro fan!) or both, apple cider vinegar and black pepper.
Adjust salt and spices as needed and enjoy with Kite Hill Almond yogurt!