1 no ingredients
Directions
1/4 c Butter
2 ts Black Mustard Seeds
1 Onion -- Finely Chopped
2 Cloves Garlic -- Finely
: Chopped
1 TB Ginger Root -- Grated
1 ts Turmeric
2 Green Chiles -- Finely
: Chopped
1 c Red Lentils
4 c Water
1 1/4 c Coconut Milk
1 ts Salt
Melt the butter in a large saucepan over a moderate heat. Add the
mustard seeds and cover the pan. When you can hear the seeds popping,
add the onion, garlic, and ginger root. Cook, uncovered, until they
are soft and the garlic is brown, about 7 - 8 minutes.
Stir in the turmeric and green chilies and cook for 1 ~ 2 minutes
until the chilies soften a little.
Add the lentils and cook for 2 minutes, stirring frequently, until the
lentils begin to turn translucent.
Add the water, coconut milk, and salt. Stir well. Bring to a boil,
then reduce the heat, and simmer for 40 minutes, or until the desired
consistency is reached. You may like it more liquid than I do, in
which case 40 minutes will be about right, but cook it longer if you
prefer a thicker consistency. (However, if you intend to reheat the
dal later rather then eat it straightaway, cook for only 30 minutes
to allow for reheating time.)
Serve immediately while piping hot.
Recipe By : Indian Side Dishes by Cara Hobday
From: Date:
Servings: 2 servings
Murkha Dal Recipe brought to you by Recipe Ideas
Categories: Indian
The History of Recipes
Food historians have traced the existance of recipes far back into history, in fact as far back as pharonic Egypt, and possibly even further than that. In practice though, mostly, these old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are a few tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. As our culinary historical trip moves on a few more years we find some interesting books which were published in the 14th Century : a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are not about the indian food that appears on menues today, but rather descriptions of the types of meals on the menues of the rich people of the time. During the succeeding few hundred years, the powerful and rich houses strove to offer the most extravagent meals, and as a consequence, cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. By the arrival of the 1900s, cook books were greatly in demand as a result of more people being able to read, people having more free time and a general increase in wealth. |
We hope you enjoy this Murkha Dal recipe.
