Ghol-Ka-Baka (Lentils and Curds)
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 148. The excerpt below is the record exactly as published.
Ghol-Ka-Baka. (Lentils and Curds.) Clean and soak two pounds of lentils, and put in a pot with eight ounces of thick milk curd. Stir in a quarter saltspoonful of red pepper, half a teaspoonful of black pepper, a teaspoonful each of cinnamon, large cardamoms, little cardamoms, black cumin seeds, cloves
Cook this with the app: pantry check, scaling, and the assistant.