Gobhi Mung

Servings: 6
Ingredients:

1 c  Yellow split mung beans
2/3 c  Finely chopepd onions
1 tb Grated ginger
2 ts Minced garlic
1/3 ts Turmeric
3 md Potatoes, peeled, quartered
1/3 sm Head cauliflower cut into
-- florets
1 ts Salt
12 tb Ghee
1 ts Cumin seeds
2 ea Green chilies, seeded. shred
1/2 ts Red pepper
2 ts Lemon juice
2 tb Chopped coriander leaves

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

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

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

Julie Sahni, ‘Classic Indian Cooking’

—–