1 1/2 cup pink lentils
1 tbsp finely chopped ginger
1/2 tsp turmeric
1 tbsp lemon juice
1 cup boiling water
2 tsp salt
5 tbsp ghee
1 tsp black cumin seeds
1 tbsp minced garlic
1/2 tsp red pepper
Directions
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"
Servings: 6 servings
Lakhnawi Khatti Dal (Lucknow Sour Lentils) Recipe brought to you by Recipe Ideas
Categories: Asian; Bean; Indian; Vegetable
The History of Recipes
It is possible to read the history of meal recipes far back into distant history, certainly as far into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, generally, these ancient cookbooks were just very simple pictorial instructions for preparing meals.
In fact, the oldest recipe discovered, according to historians are some stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created some scripts describing recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. This early Roman chef recounts how the ancient chefs used a good variety of aromatic flavors, including a few that are still present in modern kitchens such as basil, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from the holy lands, such as coriander, basil and rosemary. These new foods and spices prompted an eruption in manuscripts on food, many of which still exist in private libraries. For the decades that followed, the powerful and rich competed with each other to lay on the most extravagent banquests, and consequentially cooks and their recipes were much in demand. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. The arrival of television gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Lakhnawi Khatti Dal (Lucknow Sour Lentils) recipe.
