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1 1/2 cups quinoa (can be basmati rice)
1 cup split mung beans (can be red lentil)
1-2 tbs ghee or coconut oil
1/2 tsp turmeric powder
1/8 tsp Asafetida (hinga) powder
1 tsp fresh ginger - chopped fine
1/2 cup leaks cut in rounds
1/2 - 1 tsp each: black mustard seeds, cumin seeds, coriander seeds
1 tsp each: fennel powder, cumin powder, coriander powder
Mineral salt to taste (least for K, most for V, medium for P)
Pure water
Optional veggies: asparagus, green beans, okra, yellow squash, carrots, string beans, snap peas, broccoli, beets, spinach, sweet potato, yam, kale, swiss chard
Use cilantro or parsley to garnish
Wash the split mung until water runs clean
Wash quinoa
Soak together in 1:2 parts for 30 min
If V, drain water and add fresh
-if using rice and red lentil: rinse separately, soak red lentils for 2 hours, rice for 20 min, then mix and soak together for 30 min-
Bring to a boil
Remove froth for V and P not for K
Add chopped ginger, leeks, turmeric, powdered spices, (optional Serrano, minimal for V and P) bring flame to med low
Partially cover and continue to add water as needed
Add vegetables spacing them as per time needed to cook
Sauté the seeds then asafetida in a separate pan with ghee or coconut oil until seeds pop
Add this to mixture and continue cooking, Add mineral salt and black pepper
partially covered at low and simmer till done
Add water as needed or if you want this soupier
When quinoa an beans are soft take off heat, cover and let it sit 10 min.
Fluff with a fork
Add fresh cilantro and squeeze 1/2 lime
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