Mung Dahl

Description
Ayurvedic healers recommend the mung bean and its split version, mung dal for all body-types because it's nutritious and easy to digest.

2 tablespoon brown mustard seeds

 * 1 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
 * 1 pinch saffron
 * ¼ t.black salt
 * 2 T ghee

Instructions

 * 1) Melt the clarified butter in a large pot.
 * 2) Add the mustard seeds, cover the pot, wait for the seeds to pop. Add the seeds, sauté lightly.
 * 3) Dice the Onion and sauté until translucent. Add the garlic and ginger, sauté a little longer.
 * 4) Add the rice and Lentils and cover with water twice the depth of the rice and Lentils.
 * 5) Bring to a boil, then reduce the heat.
 * 6) Add the powdered spices (turmeric, Cayenne) and the coriander, cinnamon, bay or neem leaves, saffron, cloves, and cardamom.
 * 7) When the Lentils are tender, add the salt.
 * 8) For extra energy, use a few pieces of astragalus or kombu.