| 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
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