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
Historians have tracked the existance of recipes far back into the distant past, in truth as far back as the early Egyptians, and possibly even further. Interesting though that is, sadly, these early records were just basic hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to experts are a few stone tablets in ancient Sumerian 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 people feel blissful. As our culinary historical trip moves on a few more years there were two interesting recipe books dating from the 1300s : a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian curry that is familiar to us all today, but instead descriptions of the types of food prepared by the chefs of the upper classes of the period. Over the following few hundred years, the upper classes tried to offer the best banquets, and as a consequence, cooks and their collection of recipes became highly prized. However, it was during the 19th century that cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, cookery books are starting to become popular due to more people being able to read, more free time and disposable income. |
We hope you enjoy this Mung Dahl recipe.
