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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