Gobhi mung

Yield: 6 servings

Measure Ingredient
1 cup Yellow split mung beans
⅔ cup Finely chopepd onions
1 tablespoon Grated ginger
2 teaspoons Minced garlic
⅓ teaspoon Turmeric
3 mediums Potatoes, peeled, quartered
⅓ small Head cauliflower cut into florets
1 teaspoon Salt
12 tablespoons Ghee
1 teaspoon Cumin seeds
2 eaches Green chilies, seeded. shred
½ teaspoon Red pepper
2 teaspoons Lemon juice
2 tablespoons Chopped coriander leaves

Wash mung beans. Put in a deep pot with onions, ginger, garlic, turmeric & 3 cups water. Bring to a boil & simmer for 15 minutes.

Add potatoes, cauliflower, salt & another 2 cups water. Cook for 15 minutes.

Heat ghee over high heat, when very hot, add cumin seeds & fry till they turn dark brown. Add chilies & red pepper & stir briefly. Pour contents into the stew. Add lemon juice & coriander leaves. Mix well. Serve with plain cooked rice.

Julie Sahni, "Classic Indian Cooking"

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