LAKHNAWI KHATTI DAL (LUCKNOW SOUR LENTILS)

Servings: 6
Ingredients:

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 and 5 cups of
water. Bring to a boil, stirring often. Reduce heat and simmer, partially
covered, for 25 minutes. Stir occasionally. Add lemon juice to lentils and
cook for a further 15 minutes. Turn off heat and beat with a wire whisk.

Heat ghee, when very hot, add cumin seeds and fry for about 10 seconds.
Remove pan from the heat and add red pepper and 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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