Gobhi mung
6 servings
Ingredients
| Quantity | 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 |
Directions
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"