Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          pink lentils
   1      tablespoon    finely chopped ginger
     1/2  teaspoon      turmeric
   1      tablespoon    lemon juice
   1      cup           boiling water
   2      teaspoons     salt
   5      tablespoons   ghee
   1      tablespoon    black cumin seeds
   1      tablespoon    minced garlic
     1/2  teaspoon      red pepper

Preparation:

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.