Green Mung Dal

1/2 cup mung beans
6 cups tomatoes, chopped
1/4 cup carrots, chopped
1 Tablesp. ghee or butter
1 Tablesp. fresh ginger, grated
1 teasp. cumin seeds
1/2 teasp. hing
1 teasp. salt
1 teasp. black pepper
1 teasp. tumeric

Method:
1. Boil beans in water until they burst open.
2. Add tomatoes and carrots.
3. Boil until vegetables are soft and beans are creamy.
4. In a separate pot, melt ghee.
5. Roast ginger, hing and cumin seeds.
6. Add to beans.
7. Stir in salt, black pepper, and tumeric.
* Yields 3 cups.