1 cup urad or mah dal
1 inch ginger
12 cloves garlic
1 water
1 salt
1 ghee
1 green chili
1 garam masala
1 turmeric
Directions
1. Clean, wash and add the dal to boiling water. 2. Add turmeric,
salt, finely chopped ginger (half of it) and garlic and cook on
medium heat for 2 - 3 hours or pressure cook at 15lb. for 1/2 hour.
3. Uncover, cook further in same pan on a slow fire for 1/2 hour,
stir and mash every now and them till a creamy consistency is
achieved. 4. Heat the ghee, add remaining ginger, stir, add sliced
onions, chili, and fry till golden brown. 5. Add cumin or coriander
(opt). Pour over dal just before serving.
Recipe By : Somesh Rao
Servings: 1 servings
Mah Ki Dal (Whole Black Beans) Recipe brought to you by Recipe Ideas
Categories: Bean; Indian; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into antiquity, in fact as far back into history as early Egypt, and potentially, even further back. Having said that, generally, these old recipes were just simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts is a collection of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Later on, in The time of the romans 25BC a roman called Apicius wrote some documents showing how to cook the recipes enjoyed by the Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient chefs made use of a good variety of herbs, including some that we all recognise for example thyme, rue and asafoetida. Continuing our culinary historical journey, we find some books which were published in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books are not about the spicy food that is served today, but instead recipes for the types of meals enjoyed by the rich and powerful. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices like basil and coriander. These new foods and spices created a torrent in books on cooking, some of which are kept safe in private libraries. The TV revolution gave us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Mah Ki Dal (Whole Black Beans) recipe.
