Preparation:
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 until they turn dark brown. Add chiles and red pepper and stir briefly. Pour contents into the stew. Add lemon juice and coriander leaves. Mix well. Serve with plain cooked rice. |
