You will need:

• 1/2 cup quinoa
• 1/2 cup toor dhal (yellow lentils)
• 2 cups sorrel, trimmed and shredded fine
• 4 cups pure water
• 1/2 tsp rock salt (optional)
• 1/8 tsp black pepper
• 1/8 tsp ground cumin
• 1/8 tsp sweet paprika
• 1 tbsp ghee or olive oil

Wash the quinoa thoroughly by rinsing it several times. Drain.

Pick through the toor dhal for any small stones or husks, wash thoroughly and drain.

Wash sorrel thoroughly.

Add all the ingredients except the ghee or olive oil to a pressure cooker and cook until 2 whistles sound. Turn off heat and let sit until the pressure subsides.

Alternatively, cook in a slow cooker until all ingredients are tender and the mix is of a thick porridge consistency.

Serve onto a dish and drizzle melted ghee or olive oil over the mixture.

Enjoy warm.

(Serves 2)