2 cup green or brown lentils
1 each cinnamon stick, 3
1 each bay leaf
3 medium garlic cloves, peeled, whole
2 slice ginger root, 1 thick
1 tsp turmeric
3/4 each lemon
1/2 tsp salt
1/8 tsp black pepper
1/2 tsp cayenne
3 tbsp ghee
1 pinch asafetida
1/2 tsp whole cumin seeds
Directions
Wash lentils & drain. Combine with 6 cups water, cinnamon stick, bay
leaf, garlic cloves, ginger slices & turmeric. Bring to a boil, lower
heat & simmer for 40 minutes, till lentils are tender & the water has
been reduced significantly.
Slice lemon thinly & add to the pot with salt, black pepper & cayenne.
Simmer for a further 5 minutes.
Just before serving, heat ghee till hot, add asafetida & cumin seeds &
saute till the seeds begin to colour. Pour over top of dahl & serve
over rice.
Madhur Jaffrey, "An Invitation to Indian Cooking"
Servings: 1 servings
Lentil Dahl Recipe brought to you by Recipe Ideas
Categories: Bean; Indian; Vegetable
The History of Recipes
It is quite possible to track the history of written cooking instructions back into ancient history, certainly as far back as pharonic Egypt, and possibly even further than that. Having said that, sadly, these early recipes were just very basic pictorial recipes for preparing food.
Moving on, we have a couple of interesting recipe books which were published in the 14th Century ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the spicy food that is popular today, but instead descriptions of the types of meals enjoyed by the rich and powerful of the period. By the time we get to the twentieth century, cooking publications were in high demand, as a result of better eduction, people having more free time and disposable income. |
We hope you enjoy this Lentil Dahl recipe.
