Ingredients
2 Tbsp of uncooked Buckwheat
2 Tbsp of uncooked Dal 1/8 Tsp of Anise (whole or powder)
1/8 Tsp of cinnamon
1 Tsp Mustard oil
Any of these herbs upon taste: Cardamom, catnip, chamomile, coriander, cumin, fennel, lemon verbena, peppermint, saffron, spearmint, turmeric.
Small Amounts: Allspice, anise, asafoetida, basil, bay leaves, black pepper, calamus, caraway, celery seed, cinnamon, curry leaves, dill, fenugreek, hyssop, marjoram, nutmeg, oregano, paprika, parsley, poppy seeds, rosemary, sage, salt, star anise, tarragon, thyme . `
Put mustard seed in a pan, add any of the spices till absorbed. Add
the Buckwheat and the dal. (rinsed and soaked for an hour overnight, however this is not mandatory). Add 1 cup of water and cook over low heat until all water is absorbed, about 20-30 mins.
If you like you may add some broccoli flowers or spinach, kale. (or bone broth iso water, or a nut milk)