Gently fry a chopped onion and a pinch of sea salt for 5-10 mins ins some ghee and oil (or oil and butter) in a flameproof oven dish (with a lid). Add in spices (I used a good 12-14 grinds of Oxfam's cape malay spice mix, but use whatever combination of indian / asian spices takes your fancy, along with some chopped ginger and garlic (to taste), and 125g mung dahl. Cook gently for a minute or so, then add in 200g quinoa, and some chopped veges - I used carrot and pumpkin, but carrot beans and cauliflower were in the original recipe. Add in 625ml stock, bring to the boil, cover and put in the oven for 40 mins. Remove from oven and fold through a cup of frozen peas and a small jar of home grown tomatoes (or a couple of chopped fresh ones). I also added some chopped kale/collards/silverbeet at this point. Cover and allow to sit for 10 mins out of the oven or in the oven with door open and oven off. If you like nuts stir through cashews just before serving. You can also add fresh coriander, but I don't because Jerry doesn't like it.