2medium carrots, scrubbed and sliced into 1/2" coins (I chopped all my vegetables in the food processor to fool my family... good thing they like thick puree soups)
Feel free to add some of your favorite veggies like green peas, beans and so on..
2tspgaram masala
¼tspTurmeric Powder(Haldi)
¼tspRed chili powder or cayenne pepper
2bay leaves, if available
4cupswater or use half water and half vegetable stock or broth to enhance the flavor
1diced tomato
1cupdry lentils of your choice, I used split moong dal ), well rinsed and drained
½cupquinoa, well rinsed and drained
2cupsfresh Kale, or Spinach thick stalks removed
Salt to taste
Instructions
Prepare all the ingredients to simplify the actual cooking.
Heat the oil in a large pot or the pressure cooker pot over medium heat. Add the onion, garlic, ginger carrots and saute until slightly softened (about 5-10 minutes).
3. Stir in the garam masala, haldi, cayenne pepper and bay leaves.
4. Add the water, tomatoes, salt, lentils and quinoa and bring the stew to a boil. Then reduce the heat to low and simmer uncovered for at least 20 minutes... time for the quinoa and lentils to absorb lots of broth. If using pressure cooker, cover and lock the cooker. Hear about 4 whistles.
I use pressure cooker to reduce cooking time and hear only 4 whistles, about 8 minutes and the stew is ready.
Just before serving, stir in the kale and toss for a minute or two until the kale has wilted and serve.
Notes
I use pressure cooker to speed up the cooking time.