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
Written recipes as a concept can be found far back into the far past, certainly as far back as the early Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these ancient records were just simple hieroglyphic recipes for preparing meals.
Later on, in Roman times 25BC a roman called Apicius wrote a number of documents detailing recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main course and dessert, a very modern way of dining. This early Roman chef recounts how the Roman cooks used many aromatic flavors, including a few you will know for example bay, rue and asafoetida. In the fifteenth century, people returning from the crusades brought back many foods and herbs from Arab countries, including parsley and basil. These new foods and spices caused an increase in publications on food, most of which still exist in private cookery archives. By the arrival of the 1900s, cook books were in great demand, mostly as a result of more people being able to read, people having more spare time and being a little richer. |
We hope you enjoy this Mung Dahl recipe.
