1 cup yellow split mung beans
5 cup water
1/4 tsp turmeric
2 each green chiles
3/4 tsp salt
1 tsp sugar
2 tsp cumin, ground
2 tsp coriander, ground
1 1/2 tbsp vegetable oil
1 each bay leaf
1/2 tsp kalonji seeds
3 tbsp ginger, minced
1 tsp green chile, seeded & minced
1/4 tsp garam masala
2 tbsp lemon -=or=- lime juice
1 ghee, optional
1 green chile, slivered, for - garnis, h
Directions
Place mung beans on ungreased griddle or in a skillet over medium to
medium-low heat. Stirring often, roast the dal for 8 to 10 minutes.
The dal will acquire a lighter colour & emit a nutty aroma. Be
careful that they do not turn a dark brown. Transfer to a bowl &
wash if desired.
Bring water to a boil & stir in the dal along with the turmeric &
whole chiles. Simmer, covered, until the dal is tender, 35 to 45
minutes. While cooking, uncover & stir occasionally. Add salt, sugar,
cumin & coriander. Keep warm.
Heat oil in a skillet. Add bay leaf & kalonji & fry for a few
seconds. Add ginger & minced green chile & fry until the ginger is
lightly browned which should be no more than 2 minutes. Stir
constantly. Pour into the dal & mix well. Simmer for a further
couple of minutes & remove from heat. Blend in the garam masala,
lemon or lime juice & ghee if desired. Cover & let stand to let the
flavours develop. Garnish & serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"
Servings: 4 servings
Bhaja Muger Dal Recipe brought to you by Recipe Ideas
Categories: Indian
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into ancient history, in fact as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, mostly, these early cookbooks were just very simple hieroglyphic or cunieform instructions for preparing meals.
Progressing into Roman times around 25BC a man called Apicius created some scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals were split into appetizers, entrees and dessert, a very modern way of dining. Aspicius also describes how the ancient cooks made use of a wide range of spices and herbs, including some familiar names like thyme, rue and dill. For the centuries that followed, the upper-class families of Europe strove to serve up the most extravagent banquests, and because of this the best cooks and their recipe collections were highly sought after. Even so, it was during the 1800s that haute cuisine and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. The introduction of the TV brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Bhaja Muger Dal recipe.
