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 or salt to taste.

The proportions have been altered in this recipe to help make a smaller quantity of Mung Beans & Rice from Yogi Bhajan's original recipe which you can find in a book called From Vegetables With Love by Siri Ved Kaur Khalsa.