Lakhnawi Khatti Dal (Lucknow Sour Lentils)
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Ingredients
| 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 |
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Instructions
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 purée. Serve immediately.