Ghee, as necessary
      1 tb Onion, chopped

      1 pn Asafetida

      1 ts Black mustard seeds

    1/2 ts Ginger, grated

      1 pn Garam masala

      1 pn Green mango powder

    1/2 ts Salt

    1/2 ts Cayenne

      4 tb Mung beans, presoaked

      1 tb Cilantro, chopped

      1 ea Recipe pastry dough

           Water to bind
  Heat 2 tb ghee in a skillet over low heat.  Saute the onion,
  asafetida, mustard seeds & ginger until the onion is golden brown.
  Stir in garam masala, green mango powder, salt & cayenne.  Mix
  thoroughly.
  Add beans, cover the pan & cook over moderate heat for 10 minutes
  until the beans are tender.  Stir in cilantro & remove from heat.
  Divide into 8 portions.
  Brush one half moon of pastry with water & fold into a cone.  Fill
  each cone with 1 portion of filling & seal the top.  Repeat with
  remaining pastry.
  Heat enough ghee in a wok or large skillet to deep-fry 4 samosas at
  once. When very hot, deep-fry the samosas for a few minutes until
  golden-brown on both sides.  Remove from heat & drain well before
  serving.