Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           yellow split mung beans
     2/3  cup           finely chopped onions
   1      tablespoon    grated ginger
   2      teaspoons     minced garlic
     1/3  teaspoon      turmeric
   3      medium        potatoes -- peeled and
                        -- quartered
     1/3  small   head  cauliflower -- cut into florets
   1      tablespoon    salt
  12      tablespoons   ghee
   1      tablespoon    cumin seeds
   2                    green chiles -- seeded and minced
     1/2  teaspoon      red pepper
   2      teaspoons     lemon juice
   2      tablespoons   chopped coriander leaves

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.