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Ingredients
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Quantity
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|
Pink lentils
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1 ½ cups
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|
Finely chopped ginger
|
1 tbsp
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Turmeric
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½ tsp
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Lemon juice
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1 tbsp
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Boiling water
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1 cup
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|
Salt
|
2 tsp
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Ghee
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5 tbsp
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Black cumin seeds
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1 tbsp
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Minced garlic
|
1 tbsp
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Red pepper
|
½ tsp
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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 color, but do not let it brown. Pour over the hot puree. Serve immediately.
