| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Ethnic, Vegetarian |
6 |
Servings |
INGREDIENTS
| 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 |
|
Green chilies, seeded. shred |
| 1/2 |
ts |
Red pepper |
| 2 |
ts |
Lemon juice |
| 2 |
tb |
Chopped coriander leaves |
INSTRUCTIONS
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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”