Wash, drain and soak 1/2 cup chana daal and 1/2 cup quinoa in warm water for an hour. Heat ghee, add 1 tsp jeera, 2 tsp minced ginger & green chillies and cook for a minute. Add soaked drained daal and Quinao (or equal quantity of rice).
Add double the quantity of water and salt to taste.
Bring water to boil…
reduce heat, place cover and simmer
till all the water evaporates about 30 minutes.
Take off heat, rest with cover on for another 15 minutes….garnish with freshly chopped dhania, ready to eat!
Note: The Chana dal should be cooked through but still retain it’s shape and the quinoa should be soft with little sprouts coming out from each seed.
Below is a picture of Quinoa for easy reference….