This is so divine. So easy to make. And so satisfying. My son is not a fan of quinoa otherwise but he is totally in love with this dish. He says it is “delicious and full of surprise flavors.” The Vitalizing Spice Mix takes it to the next level. This recipe comes from Kate O’Donnell’s Everyday Ayurveda Cooking for a Calm, Clear, Mind. A well-worn book in my kitchen, I can’t recommend it enough.
1 c. quinoa
1/2 c. yellow split mung beans or red lentils
4 c. water
1 Tbsp. Vitalizing Spice mix (see below)
1/2 tsp. cumin seeds
Zest of 1/2 lemon
1/4 c. fresh lemon juice (about 1 lemon)
1-2 Tbsp. ghee
1/2 – 1 tsp. salt
Chopped fresh parsley, for garnish
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Vitalizing Spice Mix
1 tsp. fenugreek seeds
1 Tbsp. coriander seeds
1 Tbsp. cumin seeds
1 Tbsp. mustard seeds
1/4 tsp. ground cloves (or 1 whole clove if grinding your own)
1 tsp. ground cinnamon
1 tsp. freshly ground blk pepper
1/4 tsp. hing powder (optional)
Dry roast the fenugreek seeds in a small frying pan over medium heat, 3-5 minutes. Cool and grind to a powder with a mortar & pestle or spice grinder.
In the same pan, dry roast the coriander, cumin and mustard seeds over medium heat. Stir constantly for 3-5 minutes, until aromatic.
Cool & grind together with fenugreek & remaining spices to a uniform powder. Store in glass jar.
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Rinse the quinoa & the beans, soak in filtered water for an hour or more.
Boil the water in a pot or large saucepan, add quinoa, lentils, spice mix and cumin seeds. After it returns to a boil, turn down to simmer, partially covered, for 20 minutes. Don’t stir. It comes together perfectly on its own. 
After 20 minutes, check if the dal is submerged. If not, pour a small amount of water on top, without stirring.
Cover completely and simmer for another 10 minutes.
Remove from heat, add lemon zest & juice, ghee and salt. Stir & let stand for a few minutes. My mouth is watering just thinking about this. It is pure magic.
You’re going for a soft, slightly soupy, creamy consistency. Serve in bowls and garnish with parsley.
I’ve occasionally added strips of greens (i.e.: kale or chard) towards the end, cubed golden beet or delicata squash along with the quinoa & beans at the beginning. Or you can serve with a few slices of pickled beets. Those options are all great AND the recipe is really perfectly fantastic on its own.
Enjoy!!!
