Tuverni Dal Masallah (Spiced Lentils)

Ingredients

• one pound lentils
• two teaspoonfuls salt
• two teaspoonfuls of turmeric
• one pound onions
• half pound vegetable marrow
• handful of coriander leaves
• two and a half teaspoonfuls of green ginger
• half a pound cleaned potatoes
• two large sliced red chillies
• one and a half drams caraway seeds
• a teaspoonful each of cinnamon
• a teaspoonful each of cardamoms
• three drams of pepper

Method

1. 1

   Wash the lentils and put them into water with salt, turmeric, quartered onions, vegetable marrow, coriander leaves, ginger, and quartered potatoes.

2. 2

   Mix well, add sliced red chillies, caraway seeds, cinnamon, cardamoms, and pepper.

3. 3

   Bring to boil, then simmer till the moisture has nearly evaporated and the mixture is porridge-like.

4. 4

   Fry garlic in butter and mix with lentils.

5. 5

   Serve with fried rice, meat balls, and salad.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 138. The excerpt below is the record exactly as published.

Tuverni Dal Masallah. (Spiced Lentils.) Take one pound lentils, two teaspoonfuls salt, two teaspoonfuls of turmeric, one pound onions, half pound vegetable marrow, handful of coriander leaves, two and a half teaspoonfuls of green ginger, and half a pound cleaned potatoes. Thoroughly wash the lentils. Put them into two pounds of water, along with the salt, turmeric, onions cut in quarters, vegetable marrow, leaves of coriander, ginger, and potatoes cut in quarters. Mix them"all up, then put in two large sliced red chillies, one and a half drams 338 PARSEE (Ordinary) caraway seeds, a teaspoonful each of cinnamon and carda- moms, and three drams of pepper

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