Mung Dahl

1 cup mung dahl (yellow lentils) or split mung beans 1 t.  	black mustard seeds medium size onion (chopped) 7 	cloves of garlic (finely chopped) 1" 	ginger root (grated or finely chopped) 1 t.  	turmeric 3  	green or black cardamom pods (cracked) 2  	small red chilies (or ¼ t. cayenne) 3  	cloves 3 	bay leaves or a pinch of neem leaves ½ t. 	coriander seeds ¼ t.  	cinnamon bark chips pinch 	saffron ¼ t.  	black salt 2 T Ghee Melt the clarified butter in a large pot. Add the mustard seeds, cover the pot, wait for the seeds to pop. Add the seeds, sauté lightly. Dice the onion and sauté until translucent. Add the garlic and ginger, sauté a little longer. Add the rice and lentils (pulses) and cover with water twice the depth of the rice and lentils. Bring to a boil, then reduce the heat. Add the powdered spices (turmeric, cayenne) and the coriander, cinnamon, bay or neem leaves, saffron, cloves, and cardamom. When the lentils are tender, add the salt. For extra energy, use a few pieces of astragalus or kombu