Ingredients
- 3 potatoes
- 2 green chilies
- 3/8 head cauliflower (cut into)
- 3 cups water
- 1 c split mung beans (yellow)
- 12 tb ghee
- 5/8 c chopepd onions (finely)
- 1 tb ginger (grated)
- 2 tb coriander leaves (chopped)
- 2 ts lemon juice
- 2 ts garlic (minced)
- 1 ts salt
- 1 ts cumin seeds
- 3/8 ts turmeric
- 1/2 ts pepper (red)
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"
