What you need: Serves 4
½ cup oats
½ cup quinoa
½ cup moong dal, split and husked
½ cup rice
1 cup onion, diced
1/4 tsp ginger,finely chopped
1-3 green Thai chili, finely chopped
1/2 tsp cumin/jeera seeds
1/2 tsp mustard seeds
A sprig of curry leaves
¼ tsp turmeric powder/haldi
1/4 tsp asafoetida/hing
4 and 1/2 cups hot water
2 tsp ghee
Salt to taste
A few sprigs of cilantro/coriander, finely chopped
Dry roast the quinoa, oats, moong dal and rice in a pan, on low heat for 5 minutes. Set aside.
Place a large quart pan or cooker pan on medium heat. When the pan is hot, add ghee, mustard and cumin seeds, as they begin to splatter, add in the curry leaves, ginger and chilies. After a few seconds, add in the onions and saute for about 3 to 5 minutes.
Sprinkle turmeric, asafoetida and salt.
Stir them all together and cook for a minute. Add the dry roasted lentils mixture. Combine the mixture. Saute for a minute. Add hot water and bring it to a boil. Cover and cook on medium heat for 15 to 20 minutes. You may use a cooker and cook for 3 whistles. Turn off and let the cooker cool down before you open it. The consistency will be dry and fluffy.