Dahl Falooree (Spiced Lentil Crusts)

Ingredients

• two pounds of lentil flour
• two pounds of onions
• a tablespoonful of parsley
• a tablespoonful of sorrel
• a dessertspoonful of salt
• the same quantity of finely ground green ginger
• sufficient water

Method

1. 1

   Mix all ingredients thoroughly.

2. 2

   Pour in sufficient water gradually to make a paste that will stand by itself when dropped off a spoon.

3. 3

   Boil eight slices of lemon peel in a deep pan half full of ghee.

4. 4

   When the peel is cooked, drop the mixture in the shape of rocks into the boiling ghee, and allow to brown on all sides.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 113. The excerpt below is the record exactly as published.

Dahl Falooree. (Spiced Lentil Crusts.) Put into a basin two pounds of lentil flour which has been perfectly dried, two pounds of onions, a table- spoonful of parsley and sorrel (all finely chopped), a dessertspoonful of salt, and the same quantity of finely ground green ginger. Mix all thoroughly. Pour in sufficient water

Cook this with the app: pantry check, scaling, and the assistant.