Ingredients

• Mung beans1/2 cup
• Cauliflower1 cup
• Green peas1/2 cup
• Ginger root2 teaspoons grated
• Spices, cumin½ teaspoon ground
• Spices, turmeric½ teaspoon ground
• White miso paste1 teaspoon
• Spices, black pepper1/4 teaspoon
• Cilantro½ cup chopped fresh
• Lemon1, cut into wedges
• Spices, coriander seeds1 teaspoon ground
• Quinoa1/2 cup, uncooked

Steps

1. 1. Soak the moong dal in enough water to cover for 15 minutes, then drain and rinse.
2. 2. n a saucepan, combine the moong dal and quinoa with 4 cups of water. Bring to a boil over medium-high heat, then lower the heat to a low simmer and cook, stirring occasionally, for about 20 minutes. Stir in the cauliflower and peas, then cook for 5 minutes longer, or until the consistency of the dal is soft and creamy.
3. 3. Stir in the ginger, coriander, cumin, turmeric, miso paste, and black pepper. Cook for 5 minutes longer, stirring, to heat through. Remove from the heat and allow to sit for 5 minutes for the flavors to blend. Taste and adjust the seasoning, if needed, and stir again. Top with the cilantro and serve with lemon wedges.