Lakhnawi Khatti Dal (Lucknow Sour Lentils)

Recipe Ingredients

1 1/2 cups	355ml	Pink lentils
1 tablespoon	15ml	Finely chopped ginger
1/2 teaspoon	2.5ml	Turmeric
1 tablespoon	15ml	Lemon juice
1 cup	237ml	Boiling water
2 teaspoons	10ml	Salt
5 tablespoons	75ml	Ghee
1 tablespoon	15ml	Black cumin seeds
1 tablespoon	15ml	Minced garlic
1/2 teaspoon	2.5ml	Red pepper

Recipe Instructions

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.

Source:
Julie Sahni, "Classic Indian Cooking"

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