Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Vegetarian
Amount Measure Ingredient -- Preparation Method
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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 t Black cumin seeds
1 tb Minced garlic
1/2 ts Red pepper
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.
