1 cup dal (moong - yellow, or
1 masur - pink)
3 1/2 cup water
1 to taste salt
1 to taste pepper
1/4 tsp turmeric
1 small onion
2 cloves garlic
1 inch ginger
1 small onion
1 ghee
1 tsp cumin seed
Directions
1. Wash the dal and drain it. 2. Boil water and add the dal, salt,
pepper, turmeric, finely chopped ginger, and garlic. Cover the pot
and simmer for 20 minutes. 3. When done, heat the ghee, add the cumin
and fry till golden brown. Add thinly sliced onions. Fry till crisp
and brown.
May add paprika and finely chopped tomatoes to the above for color--
Pour over the dal and serve.
Recipe By : Somesh Rao
Servings: 1 servings
Masur Dal (Lentils) Recipe brought to you by Recipe Ideas
Categories: Bean; Indian; Vegetable
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into ancient history, in truth as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, generally, these old records were just simple hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe discovered, 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 anyone who tried it feel wonderful and blissful. Progressing into The time of the romans around 25BC a man called Apicius compiled some scripts which described recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient cooks made use of a wide range of herbs, including a few that are still present in modern kitchens like basil, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from the holy land, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to an eruption in cookery books, the majority of which are kept safe in academic collections. During the next few hundred years, the rich families of Europe tried to offer the most extravagent banquests, and consequentially chefs and their collection of recipes increased in prestige. However, it was during the 19th century the formal cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and recording recipes to help cooks of their time. By the advent of the 1900s, recipe books were starting to become popular as a result of better eduction, leisure time and a general increase in wealth. |
We hope you enjoy this Masur Dal (Lentils) recipe.
