GOBHI MUNG

      Title: GOBHI MUNG
  Categories: Ethnic, Vegetarian
       Yield: 6 Servings
  
       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 & 3 cups water.  Bring to a boil & simmer for 15 minutes.
   
   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"
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