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Soak the moong dal in enough water to cover for 15 minutes, then drain and rinse.
In 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.
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.