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
It is quite feasible to trace the history of written cooking instructions back into the far past, in fact as far back into history as pharonic Egypt, and maybe even further. In practice though, in the main part, these ancient cook books were just very basic hieroglyphic recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some tablets in the Sumerian language which show 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 anyone who drank it feel blissful and exhilarated. Progressing into Roman times around 25BC a man called Apicius compiled a few documents showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. This early Roman chef recounts how the Romans used a good variety of aromatic flavours, including a few that will be familiar to modern cooks such as basil, rue and parsley. For the next few years, the wealthy families of the West strove to serve the most exotic banquets, and because of this the best cooks and their recipes were highly sought after. Even so, it wasn`t until the 19th century that fine cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. The introduction of the TV brought us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Masar Dal recipe.
