Lebanese Eggplant
INGREDIENTS:
1 1/2 c Pink lentils 2 ts Salt
1 tb Finely chopped ginger 5 tb Ghee
1/2 ts Turmeric 1 ts Black cumin seeds
1 tb Lemon juice 1 tb Minced garlic
1 c Boiling water 1/2 ts Red pepper
1 1/2 c Pink lentils 2 ts Salt
1 tb Finely chopped ginger 5 tb Ghee
1/2 ts Turmeric 1 ts Black cumin seeds
1 tb Lemon juice 1 tb Minced garlic
1 c Boiling water 1/2 ts Red pepper
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"
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"