Quinoa Kichadi

1: Let the quinoa and moong dal soak for 30 minutes.

2: In a pressure cooker add ghee, whole garam masalas, and mustard seeds. Once it splutters, add urad and channa dal.

3: Add curry leaves, green chilli, tomatoes, and onions after the lentils turn golden brown, sauté until the tomato turns soft.

4: Drain the quinoa and moong dal, add it to the cooker, and toast for 30 seconds. Then add ginger garlic paste and turmeric powder.

5: Give it a good mix and pour water. Once it boils, add the lid and cook for 3 whistles or 10 minutes on a moderate flame.

6: Let it rest for 10 minutes and finish with some coriander and mint leaves.