Ingredients
1 1/2 cup yellow split peas
1/3 tsp turmeric
2 tsp salt
1/2 cup ghee
1 tsp cumin seeds
1 1/2 cup finely chopped onions
1/4 tsp red pepper
2 tbsp chopped coriander leaves
Directions
Wash peas well. Place in a bowl, cover with hot water & let sit for
an hour. Drain. Place in a large pot, add 4 1/2 cups water & throw
in the turmeric. Bring to a boil, stirring occasionally. Reduce heat
to medium low, partially cover & simmer for 45 minutes. Remove from
heat, beat with a wire whisk till the mixture is finely pureed. Stir
in salt & set aside.
When ready to serve, simmer puree over low heat till piping hot. Heat
ghee in a skillet over medium high heat. When very hot, add cumin
seeds & fry for 10 seconds. Lower heat, add onions & fry for 20
minutes, stirring constantly to prevent burning. Stir in red pepper
& immediately pour in to the puree. Garnish with coriander.
Serve with a potato dish, rice & bread.
Julie Sahni, "Classic Indian Cooking"
Servings: 4 servings
Masala Dal Recipe brought to you by Recipe Ideas
Categories: Indian
The History of Recipes
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The truth of the matter is, the oldest recipe found, according to academics are some 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 making people feel exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius created a number of documents detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius also informs us how the cooks of his times made use of many spices and herbs, including a few that are still present in modern kitchens like basil, fennel and parsley. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, such as coriander, parsley, and rosemary. These new spices and herbs caused an outbreak in manuscripts on cookery, the majority of which are now in academic collections. By the time we get to the 1900s, cooking publications are highly popular due to increased literacy, people having more free time and having more disposable income. The arrival of television brings us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Masala Dal recipe.
