1 cup masoor dal
1 onion
1 ginger, fresh, 1
3 1/2 cup ; water
1 pinch turmeric
2 garlic cloves
1 tsp cumin seeds
2 tbsp butter
Directions
Wash the dal well and drain. Boil the water and add the dal, salt,
pepper, turmeric, finely chopped ginger, and garlic. Cover the pot
and simmer for 20 minutes.
When done, heat the ghi add the cumin. Fry till golden brown and add
thinly sliced onions. Fry till crisp and brown. May add paprika and
finely chopped tomatoes to the above for color. Pour over the dal and
serve.
Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU
Servings: 4 servings
Masoor Dal Recipe brought to you by Recipe Ideas
Categories: Indian
The History of Recipes
Written cooking instructions as a concept can be found far back into distant history, in truth as far back into recorded history as ancient Egypt, and quite possibly further than that. However, generally, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to historians is a collection of ancient 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 making drinkers feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius created some scripts which described recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals were divided into starters, main course and afters, a very modern way of dining. This early Roman chef describes how the cooks of Roman times made use of a good variety of spices and herbs, including a few that are still present in modern kitchens like thyme, rue and asafoetida. Over the following few centuries, the powerful and rich tried to serve the most exotic meals, and as a result the best cooks and their collection of recipes were much in demand. Nevertheless, it was during the nineteenth century that cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes to help cooks of their time. When we get to the 1900s, cookbooks are increasing in popularity mostly as a result of increased literacy, more leisure time and having more money. |
We hope you enjoy this Masoor Dal recipe.
