Ayurvedic healers recommend the mung bean and its split version, mung dal for all body-types because it's nutritious and easy to digest.
1 cup of dried mung dahl Edit
2 tablespoon brown mustard seeds Edit
- 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
- 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.