Ingredients Serves 6 1 cup organic quinoa 1/2 cup organic split yellow moong dal 1 large organic carrot cut into small pieces 1/2 bunch or organic kale roughly chopped 1 inch organic fresh finger finely chopped 2 tablespoon organic ghee 1/3 teaspoon organic black mustard seeds 1/3 teaspoon organic cumin seeds 1/4 teaspoon organic turmeric powder 1/3 teaspoon organic dry ginger 2 teaspoon organic cumin powder 1 teaspoon organic coarsely ground black pepper 1/3 cup organic cilantro 1/2 organic lemon juiced Method: Rinse the quinoa and moong dal in water and drain the water. In a thick bottomed saucepan heat the ghee. Add black mustard seeds, cumin seeds, turmeric, fresh ginger, dry ginger to it. After mustard`seeds begin popping and cumin seeds brown add the carrots. next add the kale and finally the quinoa and dal. Add 4 cups of water to it. Reduce heat to medium, cover the saucepan and cook for 15-20 min till most of the liquid has evaporated and the dal is soft and quinoa is translucent and thread emerges from it. Add salt, cumin powder and pepper to it. Take saucepan off the heat and add lemon juice and cilantro to it. Serve the hot kitchari in individual bowls.