Clean and wash mung and quinoa. Soak it for 15-20 minutes, add salt and turmeric and pressure cook on medium flame for 7-8 whistles. Add 6 times more water to it as quinoa requires more water.

Clean and chop onion, tomato and green chilli. In a pan add ghee and cumin.

Once cumin splutters add curry leaves and chopped vegetables. Add bit salt to it. Once onion turns pink add cooked quinoa. Add bit water if required to have some semi liquid consistency.