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)
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This Recipe for Lakhnawi Khatti Dal (Lucknow Sour Lentils) is one of thousands in the Recipes-to-go Bean Cookbook.
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| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
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| Ginette Olivesi-Lorenzias |
This is a recipe for Lakhnawi Khatti Dal (Lucknow Sour Lentils) from the recipe cookbook of Recipes-to-go (Bean)
Herb 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