Lakhnawi Khatti Dal (Lucknow Sour Lentils)
So yummy!
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
lentils
pink |
|
| ½ | teaspoon |
turmeric
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | cup |
water
boiling |
|
| 2 | teaspoons |
salt
|
|
| 5 | tablespoons |
ghee (clarified butter)
|
|
| 1 | teaspoon |
cumin seeds
black |
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | tablespoon |
ginger
finely chopped |
|
| ½ | teaspoon |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
lentils
pink |
|
| 2.5 | ml |
turmeric
|
|
| 15 | ml |
lemon juice
|
|
| 237 | ml |
water
boiling |
|
| 1E+1 | ml |
salt
|
|
| 75 | ml |
ghee (clarified butter)
|
|
| 5 | ml |
cumin seeds
black |
|
| 15 | ml |
garlic
minced |
|
| 15 | ml |
ginger
finely chopped |
|
| 2.5 | ml |
red pepper flakes
|
|
Directions
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 about 10 seconds.
Remove pan from the heat and add red pepper and minced garlic and ginger.
Stir rapidly for 10 seconds until the garlic begins to colour, but do not let it brown.
Pour over the hot puree.
Serve immediately.
