0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Ethnic, Vegetarian 6 Servings

INGREDIENTS

1 1/2 c Pink lentils
1 T Finely chopped ginger
1/2 t Turmeric
1 T Lemon juice
1 c Boiling water
2 t Salt
5 T Ghee
1 t Black cumin seeds
1 T Minced garlic
1/2 t Red pepper

INSTRUCTIONS

Wash lentils thoroughly.  Place in a saucepan with the turmeric & 5
cups of water.  Bring to a boil, stirring often. Reduce heat &  simmer,
partially covered, for 25 minutes. Stir occasionally. Add  lemon juice
to lentils & cook for a further 15 minutes.  Turn off  heat & beat with
a wire whisk.  Heat ghee, when very hot, add cumin seeds & fry for
about 10 seconds.  Remove pan from the heat & add red pepper & minced
garlic. Stir  rapidly for 10 seconds until the garlic begins to colour,
but do not  let it brown. Pour over the hot puree.  Serve immediately.
Julie Sahni, "Classic Indian Cooking"  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“God makes it, we mess it”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?