- 2 tablespoons unrefined coconut oil
- 1/2 cup moong dal (split mung beans), rinsed and soaked overnight then drained
- 1/2 cup quinoa (tan or mixture of red and tan), rinsed and drained
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon organic turmeric powder
- 2 cups sliced vegetables (such as zucchini, carrot, celery, butternut squash)
- 3–4 cups filtered or spring water, divided
- 3/4 teaspoon sea salt, or more to taste
- a few grinds of black pepper
- fresh cilantro leaves, for garnish
- lemon, cut in wedges, for garnish
- Heat medium, heavy-bottomed saucepan or pot on medium heat and add coconut oil. Add soaked moong dal and stir to coat well with the oil. Add quinoa and mix into dal. Toast on medium heat for a minute or two, then add ginger and turmeric and saute for a minute more.
- Add 2 cups water, stirring to make sure quinoa and dal are not sticking to the bottom of the pot. Bring to a boil, then turn to low, cover, and simmer for about 20 minutes.
- Add vegetables, sea salt, and additional water (1-2 cups) to achieve desired consistency (it can either be soft or a bit soupy). Simmer another 10 minutes, or until quinoa and dal are very soft.
- Add a few grinds of black pepper. Taste for seasonings. If it seems too dry, add more coconut oil.
- Serve in a bowl garnished with fresh cilantro and lemon.