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
Academics have tracked the existance of recipes far back into antiquity, in fact as far back as the ancient Egyptians, and potentially, even further back. In practice though, these, old cook books were just basic pictorial instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to academics is a collection of tablets in ancient Sumerian describing 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 and exhilarated. During Roman times around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something we still use today. Aspicius describes how the cooks of his times used a wide range of spices and herbs, including a few that are still present in modern kitchens such as thyme, fennel and parsley. As our culinary historical trip moves on a few more years we find some interesting books which date from the fourteenth century : a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are unconnected to the curry that is familiar to us all today, but instead accounts of the types of meals prepared by the cooks of the wealthy. In the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from Arab cooking, including spices like parsley, basil and rosemary. The introduction of these new culinary ideas prompted an eruption in manuscripts on food, most of which are now in private cookery archives. During the succeeding few hundred years, the powerful and rich houses strove to offer the most exotic meals, and as a consequence, the best chefs and their collection of recipes were at a premium. However, it wasn`t until the 19th century that formal cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cook books are greatly in demand mostly due to more people being able to read, people having increased spare time and having more disposable income. Like it or not, the introduction of television gave us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes just like those on this site. |
We hope you enjoy this Mah Ki Dal (Whole Black Beans) recipe.
