Step 1

Heat the butter in a large pan over medium-high heat, stir in the celery along with a few large pinches of salt. Cook for 10-15 minutes, stirring every few minutes, until the celery softens, and then starts to brown and caramelize.

Step 2

Stir in the garlic, and cook for another minute. Stir in the chile flakes, ginger, turmeric, and paprika. Cook, stirring constantly, for another minute or until the spices are fragrant. Stir in the dill, the mung beans, the quinoa, and then 1/2 cup - 3/4 cup of water, enough that the mixture is moist, not dry.

Step 3

For serving, the toppings are key. At the very least add a dollop of lightly salted yogurt to each bowl. Even better if you have any or all of the following on hand - green olives, salted dill yogurt, roasted cherry tomatoes, quick pickled red onions or shallots.