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This healing dish combines mung beans (excellent for your digestive system), the trinity roots (onions for blood cleansing, ginger to pick up your energy, and garlic to help you detoxify), delicious and healthful spices, easy to digest basmati rice for your kidneys, and lots and lots of great vegetables.

Serves 6-8

1/4 cup ghee/clarified butter or olive oil
1 onion
1/3 cup chopped ginger
5 cloves of garlic chopped
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon black ground pepper
1/2 teaspoon dried red chili flakes (optional)
7 cups of water
2/3 cup mung beans (pick through beans for pebbles and wash well in strainer)
3 cardamom pods crushed (use the seeds inside)
2 teaspoons dried basil
2 Bay Leaves
2/3 cup rice (wash well in strainer, then let drain)
4 cups of vegetables (I like celery, carrots, and zucchini)
Braggs or Soy Sauce or Salt (add to taste at the end)

Make sure there are no tiny pebbles in your mung beans, then wash them in a strainer. Soak them in a four quart soup pot with the 7 cups of water. Meanwhile, cut up your onion, ginger, and garlic. Heat clarified butter or Olive Oil in 10" skillet. Saute' onion, ginger, and garlic with one teaspoon of salt for 15 minutes.

Move the onion mixture around to the sides of the pan and put in your turmeric, garam masala, black pepper, and optional chili flakes into the center of the pan (there should be some oil in there, if not, roll the pan a bit to get the oil to flow in the middle). When the spices start to sizzle, time 30 seconds. Then mix the spices in with the onion mixture thoroughly. Then add this onion/spice mixture to your soup pot of mung beans. Also add the cardamom pod seeds, dried basil, and bay leaves.

Bring to boil, turn down, cover with lid and boil for 30 minutes on low heat. Meanwhile, cut up your vegetables. Add veggies and washed rice to the soup pot. Bring back up to a boil and turn down low covering for 20 minutes. Be sure to stir half way through so rice does not stick. If it needs water, add 1/2 cup of water at time stirring and bringing back up to a boil each time. This can be a thick stew like soup or have a thinner consistency. It depends on how you like it. At the end add Braggs, soy sauce or salt to taste.

Make at least 4 cups of Yogi Tea at a time. It's a good idea to make large batches at a time, and store it in the refrigerator without milk; then add milk when you want to drink it. It can stay fresh in the refrigerator for about a week.

For ONE cup, the measurements are:

10 oz. water
3 whole cloves
4 whole green cardamom pods (cracked open is best)
4 whole black peppercorns
1/2 stick cinnamon
1 slice ginger root
1/4 tsp. black tea (optional)
1/4 cup milk

Boil the spices for 10-15 minutes, with the top on the pot(just leave it open a crack to let a little of the steam out). Add black tea and steep for 2 minutes. Add milk, then bring to a boil. Remove immediately from the stove, and strain. Add honey to taste.

^{Many thanks to my Webgoddess}

ShimmyYogini