Name: Lakhnawi Khatti Dal (Lucknow Sour Lentils)
Ingredients: 1 1/2 c Pink lentils; 1 tb Finely chopped ginger; 1/2 ts Turmeric; 1 tb Lemon juice; 1 c Boiling water; 2 ts Salt; 5 tb Ghee; 1 ts Black cumin seeds; 1 tb Minced garlic; 1/2 ts Red pepper

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Ethnic, Vegetarian	6	Servings

INGREDIENTS

1 1/2	c	Pink lentils
1	tb	Finely chopped ginger
1/2	ts	Turmeric
1	tb	Lemon juice
1	c	Boiling water
2	ts	Salt
5	tb	Ghee
1	ts	Black cumin seeds
1	tb	Minced garlic
1/2	ts	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

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