Gobhi Mung

Course : Curry
Serves: 6
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1 cup yellow split mung beans
2/3 cup finely chopped onions
1 tablespoon grated ginger
2 teaspoons garlic minced
1/3 teaspoon turmeric
3 medium potatoes -- peeled and quartered
1/3 small cauliflower cut into florets
1 tablespoon salt
12 tablespoons ghee
1 tablespoon cumin seeds
2 medium green chiles -- seeded and minced
1/2 teaspoon red pepper
2 teaspoons lemon juice
2 tablespoons chopped coriander leaves

Preparation / Directions:

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.

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