1 1/2 cup mung dahl, split
2 each garlic cloves, peeled
2 slice fresh ginger, peeled
1 tbsp cilantro
1 tbsp tumeric
1/2 tsp cayenne, optional
1 1/2 tsp salt
1 1/2 tbsp lemon juice
3 tbsp ghee
1 pinch asafetida
1 tsp whole cumin seeds
1 lemon wedges
Directions
Clean & wash dahl. Place in a heavy pot. Add 5 c water & bring to a
boil. Reduce heat & remove froth. Add garlic, ginger, cilantro,
turmeric & cayenne. Cover, leaving lid slightly ajar & cook for 1 1/2
hours. Stir occasionally. When cooked, add salt & lemon juice.
In a skillet, heat ghee til lhot. Add asafetida & a few seconds
later, add the cumin. When the cumin seeds darken, remove from heat
& add to the cooked dahl & serve.
Madhur Jaffrey, "An Invitation to Indian Cooking"
Servings: 6 servings
Mung Dahl Recipe brought to you by Recipe Ideas
Categories: Indian
The History of Recipes
Food historians have traced the existence of recipes way back into history, in fact as far into history as the early Egyptians, and maybe further still. Interesting though that maybe, generally, these early cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe found, according to historians are some tablets in the Sumerian language which recount 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 anyone who drank it feel exhilarated and blissful. Moving on, there were two interesting recipe books from the 14th Century - one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these books are nothing to do with the indian food that appears on menues today, but instead recipes for the types of food prepared by the cooks of the nobility of that period. Later, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the East, such as coriander, parsley, and basil. These new spices and herbs caused a surge in recipe publications, some of which are kept safe in private libraries. During the next few hundred years, the rich and powerful families of Wesstern Europe tried to serve up the best banquets, and as a result cooks and their recipes were much in demand. Even so, it wasn`t until the 1800s that haute cuisine and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. Like it or not, the introduction of TV brings us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Mung Dahl recipe.
