Matar Dal (Yellow Split Pea Dal) Recipe


Ingredients

1 cup yellow split peas
2 1/2 cup water
1 tsp salt
1 pinch turmeric
1 1/4 tsp cumin, ground
2 1/2 tbsp lemon juice
1 1/4 tsp coriander, ground
1/4 tsp cayenne
1 pinch garlic powder
1 pinch sugar
1/4 cup ghee
1 pinch cumin seeds
2 each red chiles
2 medium yellow onions, chopped
3/4 tsp ginger, grated
1 each bay leaf
2 1/2 tbsp tomato paste
1 pinch paprika


Directions

Wash peas & soak in water for 20 minutes. Drain, rinse & cover with
fresh water & bring to a boil. Add salt & turmeric & boil hard for 2
minutes removing any scum that forms in that time. Reduce heat, cover
& simmer until soft, about 30 minutes. Remove from heat & stir in
the cumin, lemon juice, coriander, cayeene, garlic & sugar.

Heat ghee in a large pot & fry the cumin seeds, chiles, ginger & bay
leaf for 5 minutes, stirring frequently. Add tomato paste. Add the
dal, stirring all the time. Sprinkle with the paprika & mix well.
Cook over low heat for 15 to 20 minutes & serve.

Pranati Sen Gupta, "The Art of Indian Cuisine"


Servings: 4 servings

 

 

Matar Dal (Yellow Split Pea Dal) Recipe brought to you by Recipe Ideas


Categories: Indian


The History of Recipes

Food historians have tracked the existence of recipes back into the distant past, at least as far back into history as the Egypt of the Pharoahs, and maybe even further. Having said that, generally, these old records were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.

Fascinatingly, the oldest recipe in existence, according to historians is a collection of tablets in the Sumerian language which show the preparation 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.

As our culinary historical trip moves to more modern times there are some recipe books published in the 1300s : one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the spicy food that is served today, but rather descriptions of the types of meals on the tables of the rich and wealthy people of the period.

Over the next few centuries, the powerful families of Wesstern Europe competed with each other to offer the most extravagent banquests, and as a consequence, chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 1800s the formal cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and publishing recipes to help cooks of their time.

By the arrival of the twentieth century, recipe publications were in great demand, as a result of more people being able to read, increased leisure time and having more money.

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We hope you enjoy this Matar Dal (Yellow Split Pea Dal) recipe.

 


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