Peel and dice the potatoes. Grind the cumin and coriander seeds. Heat ghee in a pot. Add ground spices, turmeric, and curry, and saute over medium heat. Add the potatoes and lentils and cook without browning. Pour in the broth and bring to a boil. Reduce heat, let simmer, covered for about 35 minutes. Puree, then season with salt and pepper and lemon juice. Garnish with cilantro. VARIATIONs: (Vata) Use fennel seeds instead of coriander. Cook with 2 whole cloves, removing them before pureeing. Season with nutmeg and caraway. (Pitta) Use softened mung dal; use 1 teaspoon fennel seeds instead of cumin. Season with cream rather than lemon juice. (Kapha) Cook in 1 to 2 tsp freshly grated ginger and 2 whole cloves. Excerpt from AYURVEDA: Inspired cooking for your individual well being (Vegetarian) by Anne Buhring and Petra Rather. (1997 Barrons) >From the Collection of Pat Hanneman 1998Ap
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|Serving Size: 1 Serving (1861g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 40 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 10.2mg||3 %|
|Sodium 7211.5mg||249 %|
|Potassium 271.4mg||7 %|
|Total Carbohydrate 39.8g||12 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 36.8g|
|Protein 5g||7 %|
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Calories per serving: 212
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