Quinoa Moong Daal

Ingredients:
Quinoa – 1/2 cup washed
Mung Daal – 1/2 cup washed
Water – 4 cups
Salt – to taste
Ginger – 1 Tbsp minced
Ghee/ Butter) – 1 Tbsp
Asafoetida (Hing) – 1/4 tsp
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/2 tsp
Garlic – 5 to 6 cloves, roughly crushed or sliced thinly
1 Green Chilly slit
1 Tomato – chopped
Cilantro for garnishing
1tsp Lime Juice – to taste

Method:
1. In a large pot, add Quinoa, Moong Daal, 4 cups Water, Salt and Ginger.
2. Cook uncovered on medium heat until Daal and Quinoa are tender but not completely mashed – approx 20-25 minutes. Skim foam off the top as needed.
3. In a skillet, heat Ghee.
4. Add Asafoetida, Turmeric Powder, Cumin Powder, Garlic and Green Chilies. Mix and cook for 30 seconds.
5. Add Tomatoes and cook for another 30-45 seconds.
6. Add mixture into the cooked Daal and Quinoa along with 1/2 cup water.
7. Bring to a rolling boil and remove from heat.
8. Garnish with Cilantro and Lime Juice and serve hot as a soup or with Rice or Chapati.