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"