Lakhnawi Khatti Dal (Lucknow Sour Lentils) Recipe




Lakhnawi Khatti Dal (Lucknow Sour Lentils) 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

A Recipe for
Lakhnawi Khatti Dal (Lucknow Sour Lentils)

 

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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)



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This is a recipe for Lakhnawi Khatti Dal (Lucknow Sour Lentils) from the recipe cookbook of Recipes-to-go (Bean)


Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




Lakhnawi Khatti Dal (Lucknow Sour Lentils) recipe - a tasty recipe for you to add to your collection!

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Lakhnawi Khatti Dal (Lucknow Sour Lentils)

It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat.

Robert Fuoss






Lakhnawi Khatti Dal (Lucknow Sour Lentils) Directions

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

 

 

 

 

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Lakhnawi Khatti Dal (Lucknow Sour Lentils) Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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