Ingredients1 c Yellow split mung beans2/3 c Finely chopepd onions1 tb Grated ginger2 ts Minced garlic1/3 ts Turmeric3 md Potatoes, peeled, quartered1/3 sm Head cauliflower cut intoflorets 1 ts Salt12 tb Ghee1 ts Cumin seeds2 ea Green chilies, seeded. shred1/2 ts Red pepper2 ts Lemon juice2 tb Chopped coriander leavesWash 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