Ingredients ( serves 3)
1 cup cooked red quinoa(cooked with 1 cinnamon stick, 1 star anise, 5 cloves and 4 cardamon pods with 1:2 water proportion)
1 cup sprouted mung (refer note)
1/3 cup diced red bell pepper
1/3 cup diced zucchini
1/3 cup diced carrots
1/3 cup diced baby corn
¼ cup red onion chopped
½ green chili chopped
¼ teaspoon turmeric
1 teaspoon 5 spice powder
1 teaspoon chilli flakes
1 teaspoon cumin seeds
3 tablespoons oil
Salt to taste
Coriander leaves for garnishing
Note: To sprout the mung dal, rinse well and soak it for about 6 – 8 hours. Drain the water and wash thoroughly. Wrap the mung in a wet muslin cloth and keep it in a uncovered container in a warm place.
Heat a cast iron pan. Add oil. Add cumin seeds and chilli flakes. When the cumin begins to turn dark brown and is fragrant, add onions and green chilli. Sauté for about 2 minutes
Add the vegetables, turmeric and salt. Cook covered for about 3 mins over medium heat or until the vegetables are almost cooked.
Add the sprouted mung and stir well. Cover and cook for another 1 minute. Do not overcook the mung.
Add the five spice powder and the cooked quinoa. Lower the heat and stir thoroughly. Taste for salt.
Garnish with chopped coriander leaves and serve it with a salad or yogurt. I had it with avocado and tomato salad.