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
Transcribed cooking instructions as a concept can be observed back into the distant past, at least as far back into history as ancient Egypt, and possibly even further than that. In practice though, generally, these early records were just very simple pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to academics is a series of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Continuing our culinary historical journey, there are a couple of interesting books which appeared in the 14th Century - a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian food that we all know today, but instead recipes for the types of food on the menues of the rich. Over the succeeding few hundred years, the powerful families of Wesstern Europe competed with each other to offer the most exotic meals, and consequentially cooks and their recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing recipes common in their social group. When we get to the twentieth century, recipe publications were in great demand, mostly as a result of better eduction, people having more spare time and having more disposable income. The TV revolution brought us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Masar Dal recipe.
