Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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"

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