Try this Lakhnawi Khatti Dal (Lucknow Sour Lentils) recipe, or contribute your own.
Suggest a better descriptionWash 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"
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 95 | ||
Calories from Fat: 88 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 25.4mg | 8 % | |
Sodium 3.7mg | 0 % | |
Potassium 49.2mg | 1 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 1.7g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 95
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