This is my ad hock recipe I improvised on my last days of Pancha Karma because I was getting sick of the rice and mung beans day after day. This version of the classic Ayurvedic detox dish was sweet, juicy, and light. Try it!

Ingredients

1/2 cup quinoa

1/2 cup yellow split mung dal

1 beet chopped

1 Kale leaf, de-stemmed

1 eggplant, peeled and chopped

2 tsp Kitcharee Spice

1 Tbsp Ghee

2-4 Tbsp Vegetable Stock

Trikatu

Salt to taste

Directions

I used a rice cooker to steam the veggies above and the rice and mung dal below, but you can cook the quinoa and mung dal in a pot if you like and steam or sautee the veggies separately. They should not cooked together. If possible soak the mung dal for a couple hours in advance, after rinsing it.  Use 2.5 cups ofwater and simmer rice and mung dal for about 20-30 minutes or until all water is absorbed. After all of that is cooked and ready, in a separate pan melt the ghee on low heat and add spices. Simmer very briefly (1-2 min) or until you can smell the aromas of the spices. Be careful not to burn the spices. Now dish your veggies and rice and dal into two bowls (this recipe serves two, or you can reserve the other half for later for yourself) and pour the spiced ghee over the meal. Add enough veggie stock to moisten, then add salt and Trikatu to taste. Enjoy!

Tell me how you liked it, or what modifications you made!Kitcharee