3/4 cup sprouted mung (already spouted mung are available at the grocers)
1 1/2 cup water
1 teaspoon salt
3 tablespoon clarified butter
1 tablespoon ginger
1 teaspoon cumin seeds
1 teaspoon black pepper crushed
1/4 cup roasted peanuts
a few curry leaves optional
Wash and cook quinoa in water, takes about 15 minutes, add sprouted mung and cook for an additional 2 minutes or so until the excess water has evaporated. Add 1 teaspoon of salt mix and turn the heat off set aside for seasoning.
Heat a pan with 3 tablespoon of clarified butter, when the oil is hot add cumin seed and crushed black pepper, when the cumin turns brown add roasted peanuts, ginger and optional curry leaves saute for a few seconds add to the cooked quinoa and sprouted mung. Serves 2.
For one of my rice recipes I have replaced rice for quinoa in this dish. Serve with yogurt or chutney this is an absolute fantastic.