Jaipur-Style Quick And Easy Mung Dal

• 1 cup split mung beans, soaked in water for 1 hour, rinsed and drained
• 7 cups water
• 1/2 teaspoon turmeric powder
• 1 cup carrot, diced
• 2 cups small cauliflower florets (or 1 cup of each of cauliflower florets and broccoli floret) or 2 cups small broccoli florets (or 1 cup of each of cauliflower florets and broccoli floret)
• 3 tablespoons ghee
• 3 tablespoons cumin seeds or 3 tablespoons cumin, to meet your taste preferences
• 1/2 teaspoon fennel seed
• 1 -2 chile, seeded and chopped
• 1 tablespoon fresh gingerroot, spoon, chopped
• 1/4 cup fresh coriander leaves, chopped
• 3 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1/4 teaspoon black pepper

1. Add the mung beans, water, turmeric and carrots to a heavy-based medium pan over a high heat and bring the water to the boil; reduce the heat and allow the contents of the pan to simmer, semi-covered, for 15 minutes, or until the mung beans start to break down; add the cauliflower florets to the pan and simmer for another 10 minutes.
2. Meanwhile, heat the ghee in a small pan over a medium heat; add the cumin and fennel seeds and gently cook them, stirring occasionally, until they have darkened a few shades; add the chilies and ginger and continue cooking until aromatic.
3. Pour the contents of the small pan into the simmering soup in the medium-sized pan; add the fresh coriander leaves, lemon juice, salt and pepper; serve hot in individual serving dishes with a simple rice dish or bread.

beans, water, turmeric powder, carrot, cauliflower, ghee, cumin seeds, fennel seed, chile, fresh gingerroot, fresh coriander leaves, lemon juice, salt, black pepper

Taken from www.food.com/recipe/jaipur-style-quick-and-easy-mung-dal-327998 (may not work)