Mung Dahl

Ingredients

 * 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
 * pinch 	saffron
 * ¼ t. 	black salt
 * 2 T Ghee

Instructions

 * 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 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