1 1/2 cup pink lentils
3/4 tsp turmeric
2 tsp salt
5 tbsp ghee
6 large garlic cloves
Directions
Wash lentils. Place in a deep pot with the turmeric & 5 cups of
water. Bring to a bol, stirring often. Reduce heat to medium-low &
simmer for 15 to 20 minutes. Turn off heat & beat lentils with a wire
whisk to smooth the puree. Stir in the salt.
When ready to serve, simemr the puree till pi[ping hot. Heat the ghee
in a skillet. When hot, add garlic slices & fry till they start to
turn brown. Pour this over the lentil puree. Stir to mix & serve.
Julie Sahni, "Classic Indian Cooking"
Servings: 4 servings
Masar Dal Recipe brought to you by Recipe Ideas
Categories: Indian
The History of Recipes
Historians have proved the existence of recipes way back into distant history, certainly as far back as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, sadly, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe found, according to food historians are a few tablets in ancient Sumerian which describe the preparation 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`. Later on, in Roman times around 25BC a man called Apicius created a number of scripts describing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and desserts, a very modern way of dining. Aspicius also tells us how the cooks of Roman times were skilled in the use of many herbs, including a few that are still present in modern kitchens for example bay, fennel and dill. Later on in the 1400s, knights returning from the crusades brought us many foods, spices and herbs from the East, such as coriander, basil and rosemary. These new foods and spices caused an increase in cookery books, the majority of which still exist in private collections. By the advent of the twentieth century, cooking publications were in high demand, due to increased literacy, more free time and having more money to spend. The introduction of the TV brings us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Masar Dal recipe.
