Green Quinoa Kitchari - Ayurvedic Professionals Association

Ingredients

• ½ cup (100g) yellow mung dal*
• ¼ cup (50g) white/pearl quinoa, soaked overnight
• 1 tbsp ghee (or coconut oil) ***
• 1 teaspoon black mustard seeds
• 1 teaspoon garam masala
• 2 cups (500ml) water, or more
• ¼ teaspoon of sea salt plus more to taste
• 20g parsley, roughly chopped
• 30g wild garlic, roughly chopped (or 1 garlic clove and 10g extra parsley)
• 30g pine nuts, almonds or pecans
• 3 tbsp extra virgin olive oil
• 2 tbsp water, plus extra if needed
• 1 tbsp lemon juice
• Salt
• black pepper
• 1 tbsp ghee
• ½ a leek, finely sliced
• 2 sticks of celery, finely sliced
• ½ tsp lemon zest
• 100g spring greens/cavolo nero/kale, stalks removed and leaves finely sliced
• 50g peas*