INGREDIENTS
1 cup
split yellow mung beans
1/2 cup
quinoa or amaranth
2
large carrots, peeled and diced
1/2
head cauliflower, diced
1 tbsp
coconut oil
1/2
inch fresh ginger, peeled and minced
2 1/2 tsp
fennel seed
1 1/2 tsp
black mustard seed
3
green cardamom pods
(or ½ teaspoon small pod, or 1 teaspoon powder)
3 cloves
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2 tsp
turmeric powder
1 tsp
cinnamon
2 tsp
fresh cracked black pepper
4 cups
water
Himalayan Salt