(Makes 1 Serving)
1/8 cup Quinoa or Buckwheat Groats
1/8 cup Split Mung Dahl
1 tsp Ghee
½-1 tsp Fresh Ginger, chopped
1/4 tsp Cardamom Seeds
¼ tsp Cumin Seeds
¼ tsp Fennel Seeds
1/8 tsp Fenugreek Seeds
1/4 tsp Coriander Seeds
2 pieces Dried Astragalus Root
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Dash of Fresh Ground Black Pepper
Dash of Ground Clove
¼ tsp Ground Cinnamon
¼ tsp Ground Turmeric
Dash Himalayan, Celtic or Sea Salt
1 cup Coconut, Almond or Hemp Milk
3/4 cup Water (for thicker consistency, adapt to lesser fluids)
½ Handful Sunflower Seeds or Pumpkin Seeds
1/2 -1 tsp of Honey
Sauté ginger, cardamom, cumin, fennel, coriander, fenugreek and astragalus in ghee.
Add grain and mung dahl and mix well.
Add water/milk, cinnamon, turmeric, clove, salt and black pepper.
Bring to a boil.
Reduce to low heat and simmer, covered 20-45 minutes (time varies with elevation/pressure).
Remove from heat.
Top with seeds and honey.