• 6servings

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Nutrition Info . . .

VitaminsA, C
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Pink lentils

  2. 1 tablespoon 15ml Finely chopped ginger

  3. 1/2 teaspoon 2 1/2ml Turmeric

  4. 1 tablespoon 15ml Lemon juice

  5. 1 cup 237ml Boiling water

  6. 2 teaspoons 10ml Salt

  7. 5 tablespoons 75ml Ghee

  8. 1 tablespoon 15ml Black cumin seeds

  9. 1 tablespoon 15ml Minced garlic

  10. 1/2 teaspoon 2 1/2ml Red pepper

Instructions Jump to Ingredients ↑

  1. 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 color, but do not let it brown. Pour over the hot puree. Serve immediately.


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