Lakhnawi Khatti Dal (Lucknow Sour Lentils)
beans, indian, vegetarian
1 1/2 cup pink lentils
1 tablespoon finely chopped ginger
1/2 teaspoon turmeric
1 tablespoon lemon juice
1 cup boiling water
2 teaspoon salt
5 tablespoon ghee
1 teaspoon black cumin seeds
1 tablespoon minced garlic
1/2 teaspoon 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"
Yield: 6 servings