| 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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