1 cup yellow split mung beans
1/4 tsp turmeric
1/2 tsp grated fresh ginger
1 tsp salt
2 tsp lemon juice
3 tbsp ghee
1/2 tsp black mustard seeds
1 each green chilies, seeded & - shredded, or - 1/4 ts black
2 tbsp chopped coriander leaves
Directions
Wash mung beans. Place with turmeric & ginger in a large pot. Add 4
cups water & bring to a boil, stirring often. Reduce heat to medium &
simmer, partially covered, for 30 minutes. Turn off heat & beat with
a wire whisk. When ready to serve, heat puree till piping hot. Stir
in the lemon juice & salt.
Heat ghee over a high heat in small frying pan. When very hot,
carefully add the mustard seeds & fry till they start to turn grey.
When they stop sputtering, add the chili. Stir rapidly for a monent &
then turn off the heat. Pour over the puree & fold in the chopped
coriander.
This dal is excellent with almost every vegetable.
Julie Sahni, "Classic Indian Cooking"
Servings: 4 servings
Mung Dal With Black Mustard Seeds Recipe brought to you by Recipe Ideas
Categories: Indian
The History of Recipes
Written recipes as an idea can be found far back into distant history, in fact as far back as the Egyptians, and possibly even further than that. However, in the main part, these old recipes were just basic hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a collection of ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As we move into Roman times around 25BC a roman called Apicius wrote a few documents showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into starters, main meal and desserts, something that is very familiar to us today. Aspicius informs us how the chefs of Roman times used a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as thyme, rue and parsley. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including spices such as parsley and basil. The introduction of these new foods and spices was responsible for an explosion in cookery books, some of which are kept safe in private collections. The revolution that is television gave us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Mung Dal With Black Mustard Seeds recipe.
