- 2cup Whole Green Moong Beans (Soaked then sprouted)

- 4-6cups Filtered Water 

- 1tsp Turmeric Powder

- 1tsp Cumin Powder

- 1tablespoon of fine Rock Salt

- Cracked Black Pepper to taste

- 1/2cup Organic White Quinoa

- 1-3tablespoons Organic Ghee

- 1 small Red Onion finely chopped

- 1clove Garlic finely chopped

- 1 ripe Tomato roughly diced

- 1 medium size Zucchini roughly diced

- Fresh herbs of choice 



  1. To a heavy bottom pot add moong, water & spices - cover and bring to boil and then let simmer for roughly 10min
  2. Add in quinoa when moong is tender and continue cooking on low heat with lid on
  3. In hot iron wok or heavy bottom fry pan add 1tablespoon ghee and onion, caramelise then add tomatoes and zucchini and lightly steam
  4. When zucchini is almost transparent, turn off heat and add mix to dhal pot, stir on low heat until flavours combine (add more water if necessary depending upon desired consistency)
  5. Serve warm with fresh herbs & extra ghee on top 


*TRIDOSHIC - pacifies all three Doshas, perfect during seasonal transitions and cleansing periods as it's light on digestion

Leave a comment

Please note, comments must be approved before they are published