Mussoor Dal

Ingredients

• half a pound of red lentils
• one ounce of tamarinds
• three teaspoonfuls of ground onions
• one teaspoonful of ground large red chillies
• half a teaspoonful of turmeric
• half a teaspoonful of ground green ginger
• a quarter teaspoonful of ground garlic
• a half teaspoonful of salt
• sufficient water to stand two inches above the mixture
• a pound of onions
• two ounces of boiling ghee
• six ounces of ghee

Method

1. 1

   Wash and pick lentils, roast them.

2. 2

   In a pan, combine tamarinds, ground onions, chillies, turmeric, ginger, garlic, salt, roasted lentils, and water.

3. 3

   Stir and cook until lentils dissolve.

4. 4

   Whip the mixture until light, removing tamarind seeds.

5. 5

   Fry sliced onions in ghee until brown, then add to the lentils and simmer for twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 98. The excerpt below is the record exactly as published.

Mussoor Dal (Clarified Butter) (Lentils) Gheevhat (Spiced Rice) Katol (Curried Turbot) Bende Kavi Saru (Curried Lady's Fingers) Begoon Bhahja (Fried Egg Plant) Khiman (Minced Meats) Shandesh (Milk Balls) Rohit (Fried Salmon) Jhal Chai (French Beans) Dal Pithas (Lentil Croquettes) Kabutar Doopiajas (Stewed Pheasants) Cajure (Sweet Wheaten Cakes) Halwa Sond (Milk Pudding) 229 BANQUETS OF THE NATIONS Mussoor Dal. (Fried Red Lentils.) Wash and pick half a pound of red lentils ; when thoroughly dry, roast the same as you would coffee beans. Now put into a pan one ounce of tamarinds, three teaspoonfuls of ground onions, one teaspoonful of ground large red chillies, halt a teaspoonful of turmeric- half a teaspoonful of ground green ginger, a quarter teaspoonful of ground garlic, and a half teaspoonful of salt, the roasted lentils, and sufficient water to stand two inches above the mixture. Give it a good stir, then place it on the fire till the lentils are all dis- solved, being careful not to disturb the contents till they are cooked into a soft mass. Now take and whip the mass with a wire whisker (in lieu of a churn) till quite light, removing the tamarind seeds during the process. Cut a pound of onions in slices, not too thin, and fry till a reddish brown in two ounces of boiling ghee. Heat six ounces of ghee

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