| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Ethnic, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 1/2 | c | Pink lentils |
| 3/4 | ts | Turmeric |
| 2 | ts | Salt |
| 5 | tb | Ghee |
| 6 | lg | Garlic cloves |
INSTRUCTIONS
Wash lentils. Place in a deep pot with the turmeric & 5 cups of water. Bring to a bol, stirring often. Reduce heat to medium-low & simmer for 15 to 20 minutes. Turn off heat & beat lentils with a wire whisk to smooth the puree. Stir in the salt. When ready to serve, simemr the puree till pi[ping hot. Heat the ghee in a skillet. When hot, add garlic slices & fry till they start to turn brown. Pour this over the lentil puree. Stir to mix & serve. Julie Sahni, "Classic Indian Cooking" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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