Yellow Mung Lentil and Quinoa Risotto

Serves 2 to 3 persons 

Preparation time 25 minutes 

Cooking time 1 hour 

Ingredients 

• Yellow Mung dal 1 cup 

• Red Quinoa 1 cup

• Ginger grated 1 tbsp 

• Grated carrots 1 cup

• Grated beetroot ½ cup

• Green peas 1 cup

• Onions small diced 1cup 

• Cinnamon stick 1

• Bay leaves 2

• Turmeric powder 1 tsp

• Cumin seeds 1 tsp

• Olive oil 1 tbsp

• Vegetable stock about 2 cups 

• Salt and Pepper to taste

• Cilantro chopped (optional) for garnish ¼ cup

Method 

1. Wash and soak the lentil in 3 cups of water for up to 4 hours

2. In a pot with about 4 cups of water, cook the lentil over medium heat with salt and turmeric powder. Cook until the lentil is soft (el dente) but not mushy, about 30 to 40 minutes or sooner. Strain and keep aside. 

3. In a skillet, heat the oil over medium high heat and crackle the cumin until light golden brown. Add bay leaves, cinnamon stick, grated ginger and diced onions with about 1/2 tsp of salt. Sauté until the onions start to caramelize and turn a light brown color.

4. Add the grated carrot, beetroot and the green peas to the skillet and cook for about 5 minutes.

5. Toss in the strained lentil and the cup of quinoa. Add about 1 cup of vegetable stock. Reduce the heat to medium or low. Cook until the quinoa is done, while continuously stirring to avoid the ingredients from sticking to the skillet. Add small quantities of stock if required to cook the quinoa.

6. Adjust the seasoning. Remove the bay leaves and the cinnamon stick, if you prefer. Garnish with some chopped cilantro and lemon wedges.

Notes

• Yellow Mung lentil is easily available in Indian grocery stores. Otherwise any store which sells international produce and products like Whole Foods, Trader Joe’s or World Market.