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.