Wash mung beans and place in stock pot.
Add onions, ginger, garlic, turmeric and 3 cups water and bring to boil.
Reduce heat and simmer for 15 to 20 minutes.
Add potatoes, cauliflower, salt and 2 more cups water.
Continue cooking for 15 minutes.
Warm ghee over high heat, when very hot, add cumin seeds and fry until they turn dark brown
Add chiles and red pepper and stir occasionally.
Combined all remaining ingredients (except rice) and mix well.
Serve over 1/2 cup rice.