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pink lentils ginger turmeric lemon juice boiling water salt ghee black cumin seeds garlic red pepper
Viewed: 79 - Published at: 8 years agoIngredients
- 1-1/2 cup pink lentils
- 1 tbsp. finely chopped ginger
- 1/2 tsp. turmeric
- 1 tbsp. lemon juice
- 1 cup boiling water
- 2 tsp. salt
- 5 tbsp. ghee
- 1 tsp. black cumin seeds
- 1 tbsp. minced garlic
- 1/2 tsp. red pepper
Method
- 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 approximately 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.
