2 cup pink lentils
1 1/2 qt water
1 salt
1 tsp turmeric
1 tsp tamarind paste
1/4 cup oil
1 tsp cumin seeds
1 large onion, chopped
6 each garlic cloves, crushed
1 each 1 piece ginger, chopped
1/2 tsp dried red chilies
Directions
Wash lentils & boil in water with salt, turmeric & tamarind over
medium heat for 20 minutes. Heat oil in a small pot. Add cumin seeds
& fry for a minute. Stir in onion, garlic & ginger & fry till onion
is browned & soft. Add chili & stir fro 30 seconds. Remove & pour
over lentils, mix thoroughly & return to a boil. Serve with rice.
Rani, "Feast of India"
Servings: 6 servings
Lucknawi Dal Recipe brought to you by Recipe Ideas
Categories: Indian
The History of Recipes
Historians have tracked the existance of recipes way back into distant history, in fact as far back into history as pharonic Egypt, and quite possibly further than that. However, mostly, these old cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to experts is a collection of clay tablets in the Sumerian language which describe the making 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 and exhilarated. During the time of the Roman Empire a roman called Apicius assembled a number of documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius describes how the roman meals were split into starters, entrees and desserts, something that is very familiar to us today. This early Roman chef informs us how the ancient cooks used many different herbs and spices, including a few you will know for example basil, rue and parsley. As our culinary historical trip moves on a few more years there were some books which were published in the fourteenth century : a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they have no connection with the spicy food that appears on menues today, but instead descriptions of the types of meals eaten by the nobility of the time. In the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from the Middle-East, including spices like coriander, parsley, basil and rosemary. These new herbs and spices led to an outbreak in cookery books, some of which are kept safe in academic collections. By the arrival of the 20th century, cookery publications were greatly in demand as a result of increased literacy, people having increased free time and disposable income. |
We hope you enjoy this Lucknawi Dal recipe.
