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
A Recipe for
Lakhnawi Khatti Dal (Lucknow Sour Lentils)
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
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This Recipe for Lakhnawi Khatti Dal (Lucknow Sour Lentils) is one of thousands in the Recipes-to-go Bean Cookbook.
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
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Food is an important part of a balanced diet. |
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This is a recipe for Lakhnawi Khatti Dal (Lucknow Sour Lentils) from the recipe cookbook of Recipes-to-go (Bean)
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If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
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I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
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Food Tip |
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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"
Serves: 6
Lakhnawi Khatti Dal (Lucknow Sour Lentils) Recipe brought to you by Recipes To-Go